Lemon Coconut Pound Cake

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Lemon Coconut Pound Cake

April 10, 2011 by Jen

Pound cake is one of my favorite no-fuss desserts. It’s simple, easy and versatile. Pound cake also reminds me of my grandmother, who taught me that it’s a perfectly acceptable breakfast treat. 😛

I was flipping through the March issue of Southern Living and came across this recipe for Lemon Coconut Pound Cake. I just happened to have all of the ingredients on hand in my kitchen so 10 minutes later I found myself baking. I had the cake in the oven in less than 15 minutes and it smelled wonderful while it was baking.

I was extremely pleased with both the texture and flavor of this cake. Sometimes pound cakes can be a bit dry but this one was soft and moist. I attribute the great texture to the use of yogurt in the batter. The lemon coconut flavor provided the perfect Spring twist on pound cake.

We ate this plain and it was delicious but it would also be nice with a glaze or with berries and fresh whipped cream. Make this cake a must on your Spring dessert rotation!

Lemon Coconut Pound Cake
(Recipe heavily adapted from Southern Living)

Ingredients:

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 plain Greek yogurt or sour cream
2 teaspoons lemon zest
1 tablespoon lemon juice
1/2 cup sweetened flaked coconut, plus extra for topping cake

Directions:

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 and 15 minutes or until a long wooden pick inserted in center comes out clean. (Mine took closer to an hour and 15.) 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

Posted in Cake, Dessert | Tagged Cake, coconut, Dessert, lemon, pound cake, southern living | 15 Comments

15 Responses

on April 10, 2011 at 6:08 pm | Reply Rufus' Food and Spirit Guide

That looks amazing, I bet the sour cream really makes the texture. And that topping!
on April 10, 2011 at 6:40 pm | Reply Tracy

Your picture is beautiful Jen! Looks fantastic!
on April 10, 2011 at 8:12 pm | Reply Lindsey

Yum! This looks awesome for spring and I love the flavor combination of lemon and coconut. Looks like you got a terrific texture, too. And you’re right, pound cake for breakfast is perfectly acceptable! 🙂
on April 10, 2011 at 10:24 pm | Reply Peanut Butter Runner » Blog Archive » Amazing Avett’s and Teaching Updates

[…] One last thing. Because I love y’all…I posted the Lemon Coconut Pound Cake recipe on Bakin’ and Eggs. […]
on April 11, 2011 at 12:20 pm | Reply Lauren

THANK YOU!! SOO glad you posted it for us! 🙂
on April 11, 2011 at 3:50 pm | Reply what katie's baking

i agree that pound cakes can be dry a lot of the time.
sour cream in recipes always creates winners!
and i love, love, love lemon+coconut combos!
this looks like a great recipe!!!
on April 11, 2011 at 6:44 pm | Reply lauren

I combined this recipe (less eggs & sugar – yeah!) with one of barefoot contessa’s recipes – for honey vanilla pound cake. I used lemon, honey & vanilla; left out the coconut. DELICIOUS!
on April 12, 2011 at 6:14 pm | Reply katshealthcorner

I absolutely LOVE THIS RECIPE!! 😀 I have to try this! 😀
on April 13, 2011 at 12:27 pm | Reply Gina

My neighbor has made two of the other pound cakes in that same Southern Living and they were the best I have ever had. Perfect texture, very moist, sounds just like your experience. I was the lucky taster! She made the Key Lime Pound cake and the almond pound cake, I can highly recommend both.
on April 13, 2011 at 3:02 pm | Reply natalie (the sweets life)

perfect Spring dessert! I have all of the ingredients so I just might have to make this in the next few days 🙂
on April 13, 2011 at 9:14 pm | Reply Heather

I’m making this now, and I may have tasted some of the leftover batter off of the mixing bowl of my stand mixer.

If the cake is as good as the batter, I’m in love. Thanks so much for posting this.
on April 15, 2011 at 8:27 pm | Reply Lisa @ Sweet as Sugar Cookies

Your pound cake looks simply delightful. I wish I had a nice thick slice of that. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-13.html
on April 18, 2011 at 12:20 pm | Reply melissa

definitely making this for Easter!!!! thanks for posting!!
on April 20, 2011 at 10:50 am | Reply Elizabeth

Thanks for sharing Jenn! I make almond pound cake and lemon pound cake all the time…but now I want to add coconut! Also, I’m going to make Greek Chicken Burgers for dinner tonight. Thanks for the suggestions!
on May 30, 2011 at 11:45 pm | Reply Molly

mmm I love pound cake. I’ve never made a lemon pounds cake though, but your cake turned out beautiful 🙂