Lemon-Coconut Pound Cake Loaf

Lemon-Coconut Pound Cake Loaf Recipe
Garnish this pound cake with flaked coconut or, for a dressier look, curly shavings of coconut.  See the Test Kitchen note below for instructions on making fresh coconut shavings.
Makes 8 to 10 servings

Ingredients

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1/2 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
2 teaspoons lemon zest
1 cup sweetened flaked coconut, divided

Preparation

Total: 2 Hours, 35 Minutes

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.

3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

4. Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.

 

Created date

February 2011

Nutritional Information