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Items Required
Sugar – 1 1/2 cups
Grated Peel of 2 Lemons
Sunflower Oil – 1 cup
Eggs – 6
All Purpose Flour – 1 2/3 cups + 1 tblsp, divided
Baking Powder – 2 tsp
Sunflower Kernels – 1/2 cup
Grated Peel of 2 Lemons
Sunflower Oil – 1 cup
Eggs – 6
All Purpose Flour – 1 2/3 cups + 1 tblsp, divided
Baking Powder – 2 tsp
Sunflower Kernels – 1/2 cup
For Garnishing:
Lemon Zest
Whipped Cream
Lemon Zest
Whipped Cream
Preparation Method
Preheat oven to 300F. Grease and flour 2 loaf pans.
Beat together sugar, lemon peel and oil in large bowl.
Add eggs, one at a time, beating well after each addition.
Add 1 2/3 cups of the flour, baking powder and salt.
Mix well. Combine the remaining 1 tblsp flour and the sunflower kernels.
Toss lightly. Stir into batter. Pour evenly into prepared pans.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Cool loaves in pans on wire racks for 10 minutes.
Loosen edges and remove to racks to cool completely.
Garnish as desired.
Coconut cake recipe :More Recipes at Microwave Cookbook.
Strawberry cake recipe :More Recipes at Microwave Recipes blog.
