POUND CAKE WITH LEMON COCONUT GLAZE
Healthier take on pound cake; indulge with no regrets!
Provided by cookieworshipper
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
- Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 63.4 g, Cholesterol 56 mg, Fat 14.6 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 11.3 g, Sodium 45.7 mg, Sugar 38.3 g
LEMON SNACKING CAKE WITH COCONUT GLAZE
With a poundcake-like texture and zippy lemon flavor, this tender treat is loaded with grated citrus zest and topped with a sweet, mellow coconut frosting. Like many snacking cakes, it's easily whisked together without a mixer, and quick to bake. Perfect as an afternoon pick-me-up, it goes as well with a glass of milk as it does with mugs of coffee, tea or hot cocoa.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
- Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
- Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
- When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners' sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 207 milligrams, Sugar 30 grams, TransFat 0 grams
LEMON COCONUT POUND CAKE
Make and share this lemon coconut pound cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h35m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 325 grease and flour a 10" tube pan in a large bowl beat sugar, butter and shortening until fluffy add eggs one at a time, beating after each addition add lemon juice and extracts add flour and eggnog, beating well stir in coconut pour into prepared pan and bake for 1 hr 15 minsuntil done cool for 10 minutes turn out to a wire rack, cool completely for glaze, mix together the ingredients and drizzle over cake.
Nutrition Facts : Calories 674.6, Fat 30.4, SaturatedFat 15.4, Cholesterol 159.3, Sodium 173.2, Carbohydrate 95, Fiber 1.1, Sugar 69.4, Protein 7.6
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
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