POUND CAKE WITH LEMON COCONUT GLAZE
Healthier take on pound cake; indulge with no regrets!
Provided by cookieworshipper
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
- Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 63.4 g, Cholesterol 56 mg, Fat 14.6 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 45.7 mg, Sugar 38.3 g
YUMMY LEMON COCONUT LOAF
This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!
Provided by Christina
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
- Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
- Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g
OLD-FASHIONED LEMON POUND CAKE
This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.
Provided by Cookin Mama
Categories Desserts Cakes Pound Cake Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g
LEMON POUND CAKE III
This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.
Provided by Tamara
Categories Desserts Cakes Pound Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 44.2 g, Cholesterol 39.3 mg, Fat 16.4 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 4.8 g, Sodium 236.5 mg, Sugar 25.9 g
LEMON COCONUT POUND CAKE (VEGAN)
This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.
Provided by Chef Joey Z.
Categories Vegan
Time 1h35m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325'F.
- Oil and flour a 9 x 5 inch loaf pan.
- Take a cup of the silken tofu and blend it until smooth.
- In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
- In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 60-70 minutes until a skewer comes out clean in the center.
- Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
- Bon Appetit!
LEMON COCONUT POUND CAKE
Make and share this lemon coconut pound cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.
Nutrition Facts : Calories 674.6, Fat 30.4, SaturatedFat 15.4, Cholesterol 159.3, Sodium 173.2, Carbohydrate 95, Fiber 1.1, Sugar 69.4, Protein 7.6
LEMON COCONUT CAKE FROM BON APPETITE
I have had this clipped recipe for many years. It is so yummy yet easy to make. It is prepared in a tube pan and only has a dusting of powdered sugar for "icing."
Provided by Bren in LR
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Generously grease 10-inch tube pan and sprinkle bottom with half of the coconut.
- Place remaining coconut on baking sheet and toast until golden, stirring frequently, about 8 minutes.
- Combine remaining ingredients except powdered sugar in large bowl. Using electric mixer, beat at medium speed 3 to 4 minutes.
- Stir in toasted coconut.
- Pour into prepared pan and bake 50-60 minutes or until cake tests done.
- Place pan on rack and cool completely.
- Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
Nutrition Facts : Calories 447.4, Fat 20.6, SaturatedFat 10.3, Cholesterol 62.9, Sodium 489, Carbohydrate 60, Fiber 1.5, Sugar 34.6, Protein 4.8
COCONUT POUND CAKE
From my childhood. Everyone requests this cake. So lovely, so easy, so tasty. My mother's favorite cake.
Provided by Codychop
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat everything together for 2 minutes if using a mixer.
- Pour into a greased and floured bundt pan.
- Bake for 1 hour at 325.
Nutrition Facts : Calories 430.1, Fat 21.7, SaturatedFat 5.3, Cholesterol 85.7, Sodium 568.9, Carbohydrate 54.5, Fiber 0.9, Sugar 36, Protein 5.2
LEMON COCONUT CAKE
Heres a great combo for a nice summer cake. This wont be high and fluffy but rather slightly dense and creamy. Enjoy!
Provided by Diana Adcock
Categories Breakfast
Time 50m
Yield 12 pieces
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter a 9x13 baking pan and set aside.
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat in the coconut and egg yolks.
- Combine the baking powder and flour in a small bowl.
- Add to egg mixture in 3 batches, alternating with the milk.
- Pour into the prepared baking pan and bake for 25 minutes.
- Test with a toothpick and if done remove from oven.
- Set on a wire rack to cool.
- Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
- Heat and stir for 5 minutes until thickened.
- Pour onto warm cake.
- Sprinkle 1/2 of the coconut on top of the filling.
- Beat the whites in a medium bowl until soft peaks form.
- Gradually beat in sugar until dissolved.
- Spread over coconut layer.
- Sprinkle second amount of coconut over top.
- Bake for 12 minutes or until the coconut and whites are lightly browned.
- Cool on the wire rack for 15 minutes.
- Place in the fridge for 1 hour or better yet all day or overnight.
- Cut when cooled.
Nutrition Facts : Calories 456.2, Fat 25, SaturatedFat 16.9, Cholesterol 126, Sodium 241.3, Carbohydrate 55.2, Fiber 2.2, Sugar 38.8, Protein 5.8
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