This was an awesome recipe!! I did swap out the sour cream for fat free plain Greek yogurt (bc I was out of sour cream) and added a tablespoon of olive oil too. I also baked it at 325 degrees for 60 minutes, not 70. I doubled the recipe and made 2 loaves. They are moist on the inside and have a crisp-like sugar coated outer layer that is so delicious! I will make this recipe again.
This cake was absolutely fabulous. I was skeptical because of the amount of butter and sugar. It got better by the day
This cake is delicious. I baked only one hour at 325. I think it was a bit dry, so next time I will bake 10 mins less and see if it comes out a little more moist. I also used the lemon glaze very lightly on the top of the cake, then adding coconut lightly as well. I do recommend this recipe with less baking time than suggested.
The texture of this cake is a bit lighter than some pound cakes, but still substantial. The excellent flavor makes it really satisfying. The lemon and coconut are subtle so that this cake can be paired with other fruits or toppings. This is a winner !
I baked this cake last night it is really good. I did not get a chance to put the glaze on it because my husband cut it while I was sleep. He said it is a keeper. Loved the lemon and coconut flavor combination!!