Oh, this Coconut Lemon Pound Cake with Glaze is just pure sunshine in a loaf pan! Seriously, it’s become my go-to whenever I need a little pick-me-up or want to impress someone without spending hours in the kitchen. I remember the first time I made it; I was looking for something bright and summery, and this just hit the spot. The way the creamy coconut milk and zesty lemon just sing together is magical. It’s got this wonderfully tender crumb that’s just begging for that sweet, tangy glaze. Trust me, one bite and you’ll be hooked!

Why You’ll Love This Coconut Lemon Pound Cake with Glaze

This Coconut Lemon Pound Cake with Glaze is a winner for so many reasons! It’s just ridiculously delicious, super easy to whip up, and looks so pretty on a plate.

Amazing Flavor: It’s got that perfect zing from the lemon and a lovely tropical creaminess from the coconut.
Perfect Texture: The cake itself is so moist and tender, it just melts in your mouth.
So Easy to Make: Seriously, you don’t need to be a pro baker for this one!
Versatile: It’s great for a simple afternoon snack or dressed up for a party.

A Perfect Balance of Citrus and Tropical Flavors

The star of the show here is definitely the flavor combo! The bright, zesty lemon cuts through the richness of the coconut milk just perfectly. It’s not too sweet, not too tart – it’s just right. Every bite feels like a little vacation for your taste buds!

Effortless Elegance for Any Occasion

What I love is that this cake looks way fancier than it actually is to make. That glossy glaze just makes it pop! You can totally whip this up on a Tuesday for a little treat, or bring it to a potluck and have everyone asking for the recipe. It’s that kind of cake – simple, but always impressive.

Gathering Your Ingredients for Coconut Lemon Pound Cake with Glaze

Alright, let’s get everything ready for our amazing Coconut Lemon Pound Cake with Glaze! Having all your ingredients measured out and prepped makes the whole baking process so much smoother. It’s like setting up your station before a big cooking project – makes all the difference!

For the Cake Batter

This is where the magic starts! We need to get our cake ingredients sorted. Make sure your butter and eggs are sitting out on the counter for a bit so they’re nice and soft. It really helps with the texture!

Dry Ingredients

First up, our dry guys:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

And now for the wet components that make it so lovely and moist:

1 cup (that’s 2 sticks!) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup full-fat coconut milk (the canned kind is best here!)
1/4 cup fresh lemon juice (seriously, squeeze your own – it’s worth it!)
Zest of 1 large lemon (I like to zest it before I juice it, just easier that way!)

For the Zesty Glaze

And for that final, gorgeous touch, we’ll need these for the glaze:

1 cup powdered sugar
2-3 tablespoons lemon juice (adjust this to how tangy you like it!)
1 tablespoon coconut milk

Step-by-Step Guide to Making Your Coconut Lemon Pound Cake with Glaze

Okay, let’s get baking! Making this Coconut Lemon Pound Cake with Glaze is really straightforward, and I’ll walk you through every step. Just follow along, and you’ll have a gorgeous, delicious cake in no time. It’s all about taking your time and enjoying the process!

Preparing the Cake Pan and Oven

First things first, let’s get our oven all warmed up. Preheat it to 350°F (175°C). Then, take a 9×5 inch loaf pan and give it a good greasing and flouring. I like to use a little baking spray that has flour in it, or you can just use butter and then dust it with flour. Make sure you get into all the corners!

Mixing the Dry Ingredients

Grab a medium-sized bowl, and let’s just whisk together our dry ingredients: the flour, baking powder, and salt. Give them a good whisk so they’re all nicely combined. This just makes sure everything is evenly distributed in the batter.

Creaming Butter and Sugar

Now, in a big bowl, we’re going to cream together that softened butter and the sugar. You want to beat them until they’re really light and fluffy. This is super important for that lovely pound cake texture – it’s what creates those little air pockets that make it so tender!

Incorporating Eggs and Vanilla

Once your butter and sugar look like pale yellow whipped cream, it’s time to add the eggs. Add them in one at a time, beating well after each addition. Then, stir in that teaspoon of vanilla extract. Make sure it’s all mixed in smoothly.

Preparing the Coconut Lemon Mixture

In a separate little bowl, whisk together the coconut milk, fresh lemon juice, and all that lovely lemon zest you zested earlier. This is where all that bright flavor is going to come from!

Combining Wet and Dry Ingredients

This is the part where we bring it all together. We’re going to add the dry ingredients to the butter mixture, alternating with the coconut milk mixture. Start with the dry, then add some of the wet, then more dry, then the rest of the wet, and finish with the dry. Mix until it’s just combined – seriously, don’t go crazy overmixing here, or your cake can get tough. A few little streaks of flour are okay!

Baking Your Coconut Lemon Pound Cake

Pour all that delicious batter into your prepared loaf pan and spread the top out evenly with your spatula. Now, pop it into that preheated oven. It’ll need about 50 to 60 minutes. You’ll know it’s done when you stick a wooden skewer or a toothpick right into the center, and it comes out clean.

Cooling and Glazing

Once it’s baked, let the cake hang out in the pan for about 10 minutes. This helps it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. Don’t try to glaze a warm cake – trust me, it’ll just melt right off! While it’s cooling, whip up the glaze. Just whisk the powdered sugar, lemon juice, and coconut milk together until it’s smooth and pourable. If it’s too thick, add a tiny bit more lemon juice or coconut milk. If it’s too thin, add a bit more powdered sugar. Once the cake is totally cool, drizzle that yummy glaze all over the top. Let it set for a few minutes, and then… enjoy!

Tips for the Best Coconut Lemon Pound Cake with Glaze

Want to make sure your Coconut Lemon Pound Cake with Glaze is absolutely perfect? I’ve picked up a few tricks over the years that really make a difference. It’s all about those little details!

Room Temperature Ingredients Matter

Seriously, don’t skip this! Softened butter and room temperature eggs are key to getting that wonderfully tender, light crumb. They just blend together so much better and create that perfect texture that pound cake is known for.

Zest Before You Juice

This is just a little kitchen hack! It’s way easier to zest your lemon when it’s whole and firm. Once you’ve zested it, then you can go ahead and juice it for the cake and glaze. So simple!

Glaze Consistency Control

Getting the glaze just right is easy if you play with it a bit. If it’s too thick to drizzle, just add another splash of lemon juice or coconut milk. If it seems too thin, whisk in a little more powdered sugar until it’s perfect for drizzling all over your beautiful cake!

Frequently Asked Questions About Coconut Lemon Pound Cake with Glaze

Got questions about our yummy Coconut Lemon Pound Cake with Glaze? I get it! Baking can bring up all sorts of things. Here are a few common ones I hear:

Can I use different citrus instead of lemon?

Oh yes, you totally can! Lime would be absolutely divine in this cake – just swap out the lemon juice and zest for fresh lime. Orange is another fantastic option; you’d use orange juice and zest instead. Just remember that different citrus fruits have slightly different flavor intensities, so you might want to taste as you go!

How long does this Coconut Lemon Pound Cake with Glaze last?

This cake is pretty forgiving! Stored properly at room temperature, it should stay delicious for about 2-3 days. If it’s really warm where you are, or if you’ve added a very soft glaze, popping it in the fridge might be a good idea. It’ll last about a week in the fridge, but let it come to room temp before serving so you can really enjoy that amazing texture.

Can I make this pound cake dairy-free?

You sure can adapt it! For the butter, a good quality dairy-free butter substitute that bakes well should work. For the coconut milk, you’re already using that, which is great! If you wanted to swap that out, a rich, full-fat oat milk could work in a pinch, but the coconut milk really adds a special creaminess. For the glaze, just use a dairy-free milk alternative instead of the coconut milk. Easy peasy!

What is the best way to store leftover Coconut Lemon Pound Cake with Glaze?

The best way to keep your leftover cake fresh is to wrap it up well. If it’s still glazed, I usually just leave it on the counter in an airtight container or wrapped tightly in plastic wrap. If you’ve cut into it and have a lot left, you might want to place it in a container to keep it from drying out. If you put it in the fridge, remember to let it warm up a bit before you serve it so it’s not too firm!

Understanding the Nutrition of Your Coconut Lemon Pound Cake with Glaze

Just a little note about the nutritional information for this Coconut Lemon Pound Cake with Glaze: all those numbers you might see are estimates. They can really change depending on the exact brands of ingredients you use, how big your slices are, and even how you might tweak the recipe a bit!

Magical Coconut Lemon Pound Cake Recipe

Author: smaakvolle.nl
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A delightful pound cake infused with coconut and lemon, topped with a sweet glaze. Perfect for a summer treat.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup full-fat coconut milk
1/4 cup fresh lemon juice
Zest of 1 lemon
For the Glaze:
1 cup powdered sugar
2–3 tablespoons lemon juice
1 tablespoon coconut milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate small bowl, whisk together the coconut milk, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and coconut milk until smooth and pourable. Add more lemon juice or coconut milk if needed to reach desired consistency.
Once the cake is completely cool, drizzle the glaze over the top.

Notes

Ensure your butter and eggs are at room temperature for best results.
Zest the lemon before juicing it.
Adjust the amount of lemon juice in the glaze to your preference.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 30 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 90 mg

Keywords: coconut lemon pound cake, pound cake recipe, summer cake, easy cake, glaze cake, citrus cake