Coconut Lemon Pound Cake
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 1 cake
- ½ cup (1 stick) unsalted butter, softened
- 1⅓ cups granulated sugar
- 3 eggs
- ½ cup plain Greek yogurt
- ½ tbsp. lemon zest
- 1½ cups flour
- 1 cup shredded coconut, divided
- ¼ tsp. salt
- ¼ tsp. baking soda
- 1 cup powdered sugar
- 1-2 tbsp. lemon juice
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy removal of the cake.
- Cream together butter and sugar in a stand mixer until light and fluffy, about 8-10 minutes.
- Add eggs, one and a time, beating thoroughly after each addition.
- Add Greek yogurt and lemon zest and mix again.
- In a medium bowl, whisk together flour, ½ cup of the coconut, salt, and baking soda.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into prepared pan.
- Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Remove cake from pan and allow to cool completely.
- Combine powdered sugar and 1 tbsp. of lemon juice, adding more lemon juice as needed until the desired consistency for the glaze is reached.
- Drizzle glaze over cake and sprinkle with the remainder of the coconut.
- Cake is best enjoyed within a few days.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/coconut-lemon-pound-cake/
3.5.3228