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