Description
Nothing says spring more than lemons right? There’s something about the mix of coconut and lemon that is hard to resist, fresh and tropical.
Ingredients
Scale
- ½ Cup + 2 Tbsp Coconut Oil (Solid)
- ½ Cup + 2 Tbsp Sugar
- 1 ½ Tbsp Lemon Zest
- 2 Eggs
- ½ Cup Sour Cream
- ½ Cup Lemon Juice
- 1 ½ Cup All Purpose Flour
- 1 tsp Baking Powder
Instructions
- Preheat oven to 375F (180C) and line a 12-cup muffin baking sheet with paper muffin cups (or you can brush the baking sheet with some oil)
- In a mixer bowl beat the coconut oil, sugar and lemon zest until you get a fluffy mix
- Add in the eggs, sour cream and lemon juice and mix until you get an even cake batter
- Add in the flour and baking powder and mix well until the batter is even and has no lumps in it
- Using a large spoon, divide the batter between the 12 muffin cups and bake in the preheated oven for 25 minutes or until golden brown on top and a cake tester inserted, comes out dry
- Prep Time: 5 mins
- Cook Time: 24 mins
- Category: Baking