Lemon Coconut Pound Cake Loaf

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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 tsp. salt
  • 1/8 tsp. baking soda
  • 1/2 cup sour cream
  • 2 tsp. lemon zest
  • 1 cup sweetened flake coconut, divided
For Lemon Glaze:
  • 2 cups powdered sugar
  • 2 tablespoons milk (plus some extra for desired consistency)
  • 2 tablespoons fresh lemon juice

  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 & fluffy. Add eggs, one at a time, beating until just blended after each addition.
  2. Stir together flour, salt, and baking soda.  Add to butter mixture alternately with sour cream, beginning & ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest & 1/2 cup coconut. Pour batter into a greased & floured 9×5 inch loaf pan.
  3. Bake at 325 degrees 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 & cool completely (about 1 hour).
  4. For Lemon Glaze: Whisk together 2 cups powdered sugar, 2 Tbsp. milk, and 2 tsp. fresh lemon juice, adding an additional 1 Tbsp. milk, 1 tsp. at a time for desired consistency.
  5. Spoon Lemon Glaze over cake & sprinkle with remaining 1/2 cup coconut.

Cooking With Crevolyn
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