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.
Tips & Substitutions
For a lighter texture, make sure to properly cream the oleo and sugar until fluffy. If you don't have butter flavoring, you can use an additional teaspoon of lemon extract. To enhance the coconut flavor, consider toasting the coconut before folding it into the batter. This cake can be served as a delightful dessert or a sweet breakfast treat.
Serving Suggestions
Serve the Lemon-Coconut Pound Cake with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside fresh berries or whipped cream, creating a delightful contrast to the cake's richness. Browse more American recipes for delightful pairings.
Storage & Reheating
Store leftover Lemon-Coconut Pound Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or enjoy it cold. This cake also freezes well; wrap it tightly in plastic wrap and foil for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Coconut Pound Cake contains roughly 124 calories, with 2g protein, 26g carbohydrates, and 2g fat. It is a good source of vitamin C (14% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
You can substitute all-purpose flour with a gluten-free blend if needed, but keep in mind that the texture may vary slightly. It's recommended to use a blend that contains xanthan gum to help mimic the elasticity of regular flour.
What can I do if the cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or measuring flour incorrectly. Make sure to spoon the flour into the measuring cup and level it off without packing it down. Additionally, avoid mixing too long after adding the flour.
How can I make this cake more lemony?
To enhance the lemon flavor, you can increase the amount of lemon extract or add the zest of one or two lemons to the batter. This will provide a fresh, zesty flavor that complements the coconut beautifully.
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).