Pound Cake with Lemon Coconut Glaze Recipes & Special Tips

This recipe for Pound Cake with Lemon Coconut Glaze is a delicious and easy-to-make dessert that is sure to please. 

The moist, buttery pound cake is topped with a sweet and tangy lemon coconut glaze that adds a unique flavor and texture to the cake. 

The combination of flavors is sure to tantalize your taste buds and make this cake a favorite among family and friends. With only a few simple ingredients and minimal preparation, this cake can be ready to serve in no time.

Timing For Pound Cake With Lemon Coconut Glaze

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Servings: 8

Yield: 1 9-inch pound cake

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Image Credit: chefelizabethreese.com

Ingredients

Pound Cake:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup (2 sticks) butter, softened

– 2 cups granulated sugar

– 4 large eggs

– 1 teaspoon vanilla extract

– 1 cup buttermilk

Lemon Coconut Glaze:

– 2 tablespoons butter

– 2 tablespoons lemon juice

– 2 tablespoons coconut milk

– 1 cup confectioners’ sugar

Image Credit: allrecipes.com

Directions

1. Preheat Oven To 350°F (175°C). 

Grease And Flour A 9×5-Inch (23×13 Cm) Loaf Pan.

To make a pound cake with lemon coconut glaze, first, preheat the oven to 350°F (175°C). 

Grease and flour a 9×5-inch (23×13 cm) loaf pan. In a large bowl, cream together 1 cup of butter and 1 cup of white sugar until light and fluffy. 

Beat in 4 eggs one at a time, then stir in 1 teaspoon of vanilla extract. Combine 1/2 cup of all-purpose flour, 1/2 cup of cake flour, and 1/2 teaspoon of baking powder, and add to the creamed mixture alternately with 1/2 cup of milk. 

Spread the batter into the prepared pan. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. 

To make the glaze, combine 1/2 cup of white sugar, 1/4 cup of lemon juice, and 1/2 cup of shredded coconut in a saucepan over medium heat. Cook and stir until the sugar is dissolved. Drizzle over the cooled cake. Enjoy!

2. In A Medium Bowl, Whisk Together 1 1/2 Cups (190 G) of All-Purpose Flour

1/2 teaspoon baking powder, and 1/4 teaspoon salt.

In a medium bowl, whisk together 1 1/2 cups (190 g) of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This combination of ingredients will form the base of the pound cake. 

The all-purpose flour will provide the structure and texture of the cake, while the baking powder and salt will help to enhance the flavor. 

Once these ingredients are combined, the mixture should be set aside until it is time to add it to the wet ingredients. This step is essential for ensuring that the pound cake will turn out light and fluffy.

3. In A Large Bowl, Cream Together 1 Cup (225 G) Butter 

And 1 1/2 Cups (300 G) Granulated Sugar Until Light And Fluffy.

Making a pound cake with lemon coconut glaze is an easy and delicious treat. To begin, preheat the oven to 350°F (175°C). Grease and flour a 9 x 5 inch (23 x 13 cm) loaf pan. 

In a large bowl, cream together 1 cup (225 g) butter and 1 1/2 cups (300 g) granulated sugar until light and fluffy. Beat in 3 large eggs, one at a time, and then stir in 1 teaspoon (5 ml) of vanilla extract.

In a separate bowl, sift together 2 1/2 cups (325 g) of all-purpose flour, 1 teaspoon (5 ml) baking powder, and 1/2 teaspoon (2.5 ml) salt. Alternately add the dry ingredients and 1 cup (240 ml) milk to the butter mixture, stirring until just combined. 

Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

To make the glaze, combine 1 cup (100 g) powdered sugar, 2 tablespoons (30 ml) of lemon juice, and 2 tablespoons (30 ml) of coconut milk in a bowl and stir until smooth. Drizzle the glaze over the cooled cake and enjoy!

4. Beat In 4 Eggs, One At A Time, Until Fully Incorporated.

To make the pound cake with lemon coconut glaze, begin by preheating the oven to 350 degrees Fahrenheit. 

Grease a 9×5 inch loaf pan with butter or nonstick cooking spray. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. 

In a separate bowl, cream together 1 cup of butter and 1 cup of sugar until light and fluffy. Beat in 4 eggs, one at a time, until fully incorporated. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. 

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

To make the glaze, combine 1/2 cup of powdered sugar, 1 tablespoon of melted butter, 1 tablespoon of lemon juice, and 1/4 cup of shredded coconut in a small bowl. Drizzle the glaze over the cooled cake and enjoy!

5. Stir In 1 Teaspoon Vanilla Extract And 1/2 Teaspoon Almond Extract.

To make the pound cake with lemon coconut glaze, begin by preheating the oven to 350 degrees Fahrenheit and greasing a 9-inch loaf pan. 

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. 

In a large bowl, cream together 1 cup softened butter and 1 1/2 cups sugar until light and fluffy. Beat in 4 eggs, one at a time, until fully incorporated. 

Alternately add the dry ingredients and 1/2 cup of milk to the butter mixture, beginning and ending with the dry ingredients. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. 

Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a cooling rack. 

To make the glaze, whisk together 1/2 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon melted coconut oil. Drizzle the glaze over the cooled cake and enjoy.

6. Alternately Add The Flour Mixture And 1/2 Cup (120 Ml) Milk 

Beginning And Ending With The Flour Mixture.

To make a pound cake with a lemon coconut glaze, begin by preheating the oven to 350°F (177°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan. 

In a medium bowl, whisk together 1 1/2 cups (180 g) of all-purpose flour, 1/2 teaspoon (2.5 g) baking powder, and 1/4 teaspoon (1.25 g) salt. 

In a separate bowl, beat together 1/2 cup (113 g) butter and 1 cup (200 g) sugar until light and fluffy. Add 2 eggs, one at a time, beating until each is fully incorporated. 

In a third bowl, combine 1/2 cup (120 ml) milk and 1 teaspoon (5 ml) vanilla extract. Alternately add the flour mixture and 1/2 cup (120 ml) milk, beginning and ending with the flour mixture. 

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. 

To make the glaze, combine 1/2 cup (60 g) powdered sugar, 1 tablespoon (15 ml) lemon juice, and 1 tablespoon (7 g) shredded coconut. Drizzle the glaze over the cooled cake and enjoy.

7. Pour The Batter Into The Prepared Pan And Bake For 55 To 60 Minutes.

To make a pound cake with lemon coconut glaze, begin by preheating the oven to 350 degrees Fahrenheit. 

Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.

In a separate bowl, cream together 1 cup butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 4 eggs, one at a time. 

Add 1 teaspoon of vanilla extract and mix until combined. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with the dry ingredients. 

Once the batter is mixed, pour it into the prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

To make the glaze, combine 1 cup powdered sugar, 2 tablespoons lemon juice, and 2 tablespoons melted coconut oil in a small bowl. Drizzle the glaze over the cooled cake and enjoy!

8. Allow The Cake To Cool In The Pan For 10 Minutes 

Before Turning it Out Onto A Wire Rack To Cool Completely.

Once the pound cake is finished baking, it is important to allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. 

This step is important to ensure that the cake does not stick to the pan and that it retains its shape. To cool the cake, remove it from the oven and allow it to sit in the pan for 10 minutes. 

After the 10 minutes have passed, carefully turn the cake out onto a wire rack. Make sure to place the wire rack on top of a baking sheet to catch any excess glaze or crumbs. 

Allow the cake to cool completely before adding the lemon coconut glaze. This will ensure that the glaze does not melt and run off the cake. Once the cake is cooled, it is ready to be served. Enjoy!

9. To Make The Glaze, Combine 1/2 Cup (60 G) of Confectioners’ Sugar

2 tablespoons (30 ml) of lemon juice, and 1 tablespoon (15 ml) of melted coconut oil in a small bowl.

Making a pound cake with lemon coconut glaze is a simple and delicious dessert. To begin, preheat the oven to 350°F (177°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and line it with parchment paper. 

In a large bowl, cream together 1 cup (200 g) of softened butter and 1 cup (200 g) of granulated sugar until light and fluffy. Beat in 3 large eggs, one at a time, then add 1 teaspoon (5 ml) of vanilla extract and mix until combined. 

In a separate bowl, sift together 2 cups (240 g) of all-purpose flour, 1 teaspoon (5 g) of baking powder, and 1/2 teaspoon (3 g) of salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely. 

To make the glaze, combine 1/2 cup (60 g) of confectioners’ sugar, 2 tablespoons (30 ml) of lemon juice, and 1 tablespoon (15 ml) of melted coconut oil in a small bowl. Whisk until smooth, then drizzle over the cooled cake. Enjoy!

10. Drizzle The Glaze Over The Cooled Cake And Serve. Enjoy!

To make a delicious pound cake with a lemon coconut glaze, first preheat your oven to 350°F. 

Grease and flour a 9×5 inch loaf pan, and set aside. In a medium bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. 

In a separate bowl, cream together 1 cup butter and 1 cup granulated sugar until light and fluffy. Beat in 3 eggs, one at a time, until fully incorporated. 

Add 1 teaspoon of vanilla extract and mix until combined. Alternately add the dry ingredients and ½ cup milk to the butter mixture, beginning and ending with the dry ingredients. 

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. 

To make the glaze, combine 1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon melted butter, and 1 tablespoon coconut extract in a small bowl. Whisk until smooth. Drizzle the glaze over the cooled cake and serve. Enjoy!

Nutrition Facts (Per Serving)

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 250
  • Total Fat: 13g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 270mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 0g
  • Sugars: 20g
  • Protein: 4g

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Special Tips

1. Make sure to use fresh, room-temperature ingredients for the best results.

2. Grease and flour your pan before baking to ensure the cake doesn’t stick.

3. Use a toothpick to test for doneness; it should come out clean when inserted into the center of the cake.

4. Allow the cake to cool completely before glazing for the best results.

5. Use a generous amount of glaze to ensure the cake is completely covered.

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