|I’m not typically a fan of pound cakes. They’re not that impressive visually and they don’t have a mound of fluffy, delicious, creamy frosting. But I was craving something sweet and had everything for this recipe on hand, so when I saw it on Jen’s blog, I had to make it.
This was absolutely fantastic and smelled heavenly. It took an hour to bake and I was dying. Once it was out of the oven, I let it cool for all of five minutes before I cut myself a slice. And it tasted as good as it smelled. I might stop by the store tomorrow and get some strawberries and make a topping for it, but it is fantastic on it’s own.
Lemon-Coconut Pound Cake
- 1/2 cup unsalted butter (1 stick), 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 Greek yogurt (her recipe called for plain, all I had was vanilla so I used that)
- Zest of one lemon
- 1 tablespoon lemon juice
- 1/2 cup sweetened flaked coconut
- Preheat oven to 325 degrees. Butter and flour a 9 x 5 loaf pan. Stir together flour, salt, and baking soda and set aside.
- In a stand mixer fitted with the paddle attachment or using a hand mixer, beat butter at medium speed until creamy, about 2-3 minutes. Slowly add sugar, beating until fluffy and lightened in color. Add eggs, 1 at a time, beating just until blended after each addition.
- Alternate adding flour mixture and yogurt to butter mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon zest, lemon juice and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.
- Bake for 1 hour and 5 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes and then remove from pan to wire rack, and cool completely (about 1 hour).
Yield: 8 servings
(Mine didn’t rise up as well as hers or Southern Living’s did, not sure why. But it was super delish all the same.)
|Buddy was very, very intrigued.