Nothing says Springtime like sweet, lemon-flavored desserts! Something about that amazing combination of sweet and zesty flavors seems to get me in the mood for fresh flowers, green grass, and bright sunny days.
In a large bowl, whisk together coconut flour, salt, sugar, and baking soda.
In a medium bowl, combine 3 whole eggs and 2 egg yolks (separate 2 egg whites and place aside in a bowl), vanilla, butter extract, and coconut oil, and mix until fully combined.
Add wet ingredients to dry ingredients and mix until a thick batter forms.
Beat egg whites into soft peaks and then add to batter. Mix until batter is smooth.
Pour batter into your USA Pan Round Cake Pan, then place in oven.
Bake at 350 degrees for 30 minutes. Remove and allow to cool in pan for 15 minutes.
Remove cake from pan and, using a regular mason jar lid, punch out mini cakes.
Place cakes on rack to cool.
Now, make your frosting. In a large bowl, combine cream cheese, butter, lemon juice, lemon zest, vanilla, and powdered sugar, and mix with an electric hand mixer until a smooth frosting forms.
Frost the top of each cake, then place cakes on top of each other to make individual, two-layered mini cakes. If you don’t want two-layered cakes, just leave them frosted and serve. Pipe on any extra frosting as a topping for your two-layered cakes.
These cakes bake up super moist and delicious, with the subtle hints of coconut flavor you’d expect and the creamy, dreamy tastes of lemon and cream cheese you absolutely love. Serve these up at any party or get together and watch in amazement as family and friends absolutely fall in love with these delicious mini-treats. And, because they’re gluten-free, everyone in the family can enjoy them!
Spring is here again, so isn’t it time for some Mini Coconut Flour Lemon Cakes?
