Lemon-Coconut Pound Cake
A moist, flavorful lemon-coconut pound cake with a tender crumb, perfect for gatherings or tea time, offering a delightful combination of citrus and coconut flavors.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Cream shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in butter flavoring and lemon extract.
- Gradually add flour, using barely 2 cups, mixing well after each addition.
- Fold in the coconut.
- Pour batter into a well-greased and floured 10-inch tube pan.
- Bake at 325°F (160°C) for about 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
Nutrition & Diet Analysis (per serving)
442
kcal
22% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).