LEMON GLAZED POUND CAKE
I found this recipe on another recipe site. I've changed a few things to suit our tastes. This cake tastes wonderful, but if you can let it set for a day, the lemon flavor really comes out!
Provided by Hazeleyes
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and flour a large bundt pan.
- In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
- Add the eggs one at a time.
- Stir in the lemon zest.
- Sift the flour, baking powder, baking soda and salt in a small bowl.
- In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
- Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
- Pour batter into prepared bundt pan.
- Bake for 50 minutes or until cake tests done with a toothpick.
- Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
- When cake is done, let cool for 10 minutes and remove from the pan.
- Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
- For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.
Nutrition Facts : Calories 524.1, Fat 17.4, SaturatedFat 10.4, Cholesterol 103.3, Sodium 437.9, Carbohydrate 87.9, Fiber 1.2, Sugar 62.6, Protein 6.1
GLAZED LEMON POUND CAKE
Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
- In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
- Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
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
GLAZED LEMON POUND CAKE
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
- Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
- Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
COCONUT LEMON POUND CAKE
Light and fluffy coconut lemon pound cake with a simple coconut glaze, topped with strawberries is a delicious, easy tea time treat.
Provided by Alida Ryder
Categories Cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C/350°F.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the dry ingredients together.
- Add the room temperature butter and oil then beat until the mixture is well combined and starts clumping together. You want the butter to be dispersed with no lumps remaining in the flour.
- Whisk the eggs, coconut milk, lemon juice and zest together.
- Pour the wet ingredients into the batter while mixing on a low speed. Beat until just combined.
- Pour the batter into a greased and lined loaf pan (the one I used was 9"x 5" or 22cm x 12cm).
- Place in the oven and bake for 45-60 minutes or golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 20 minutes in the pan before turning out and cooling completely.
- Whisk the lemon juice, coconut milk and icing sugar together then drizzle over the cake.
- Decorate with strawberries and coconut flakes (optional) and serve.
Nutrition Facts : Calories 400 kcal, Carbohydrate 41 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 92 mg, Sodium 291 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
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.
GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE
Provided by Trisha Yearwood
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
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
GLAZED LEMON POUND CAKE
This lemon pound cake with a lemon glaze is filled with fresh lemon flavor. Bake as a bundt or loaf-and freeze up to one month!
Provided by Land O'Lakes
Categories Coffee Cake Pound Lemon Sweet Baking Fruit Cake Dessert Breakfast and Brunch
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease and flour 10 - 12-cup Bundt pan; set aside.
- Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
- Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
- Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
- Stir together powdered sugar, lemon zest and enough lemon juice for desired glazing consistency in small bowl. Drizzle over cooled cake.
Nutrition Facts : Calories 350 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 250 milligrams, Carbohydrate 55 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
YUMMY LEMON COCONUT LOAF
This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!
Provided by Christina
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
- Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
- Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON-COCONUT POUND CAKE
This tender cake is flecked with sweet coconut and lemon zest, with sweet-tart glaze that helps keep it fresh longer.
Provided by Nicole Rees
Categories Dessert
Yield Yields one 12-cup Bundt cake.
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes. On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again. With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and lemon juice and mix until combined, and then add the remaining flour mixture and mix just until combined. Scrape the bowl one last time, add the flaked coconut, lemon zest, and vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds. Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 10 to 15 minutes.
- While the cake bakes, stir together the confectioner's sugar and lemon juice until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake-every visible inch of it-with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake.
Nutrition Facts : ServingSize 12 to 16, Calories 360 kcal, Fat 160 kcal, SaturatedFat 11 g, TransFat 18 g, Carbohydrate 49 g, Fiber 1 g, Protein 4 g, Cholesterol 105 mg, Sodium 140 mg, UnsaturatedFat 5.5 g
LEMON COCONUT POUND CAKE
I found this recipe on Cooks.com. It is so delicious with the combination of coconut and lemon. The glaze is tangy and a lemony delight.
Provided by Kimi Gaines
Categories Cakes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325f. Spray either bundt pan or 3 8-in loaf pans.
- 2. In mixing bowl cream soften butter and sugar. Add flour alternately with eggs. Add salt & baking soda. Pour in milk. Add in lemon juice. Fold in coconut.
- 3. Bundt pan: bake 1hr 15 and loaf pans 1 hr. Check loaf pans after 45 min.
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
TRISHA YEARWOODS LEMON POUND CAKE WITH GLAZE
Trisha Yearwoods Lemon Pound Cake with Glaze is moist and perfectly flavored. This soft textured pound cake is always a crowd-pleaser.
Provided by Paula
Categories Dessert
Time 1h25m
Number Of Ingredients 17
Steps:
- Grease then flour or use Wilton cake release in a 10-inch tube pan or bundt pan.
- Preheat oven to 350°F.
- Sift together flour, baking powder, baking soda, and salt.
- In the bowl of a mixer, cream butter, shortening, and sugar until creamy about 5 minutes.
- Add the eggs one at a time beating until the yolk disappears into the batter.
- Add vanilla, lemon zest, and lemon juice.
- Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
- Scrape sides and beat until well blended.
- Pour into the prepared pan.
- Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
- Let cool 20 to 30 minutes before inverting onto a serving dish.
- Cool completely before frosting with Lemon Cream Cheese Glaze.
- Beat cream cheese until smooth.
- Beat in zest, juice, and vanilla.
- Slow stir in powdered sugar until smooth.
- Spoon over cake.
- Store cake in refrigerator.
Nutrition Facts : Calories 388 kcal, Carbohydrate 55 g, Protein 6 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 89 mg, Sodium 181 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
GLAZED COCONUT POUND CAKE
This is a moist and delicious pound cake that my family has been serving for special occasions for years. It's easy to make and even easier to eat! It can be topped with all kinds of goodies (whipped cream, strawberries, ice cream, etc.) to make it even better!
Provided by The Giggle Box
Categories Dessert
Time 1h45m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Cream sugar and Crisco.
- Add eggs, 1 at a time, beating well after each.
- Add Flavoring.
- Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
- Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
- When cake is almost finished, start making the glaze.
- To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
- Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
- When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
- To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
- The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.
Nutrition Facts : Calories 7219.2, Fat 265.2, SaturatedFat 92.3, Cholesterol 947.4, Sodium 2796.4, Carbohydrate 1168.2, Fiber 7, Sugar 825.6, Protein 67.3
EASY GLAZED POUND CAKE
Finally a homemade pound cake that isn't dry!! This EASY, buttery, velvety pound cake will be the star of your next party or celebration!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 3h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 325F and spray a 12-cup Bundt pan plus 1 mini loaf pan (for the excess batter) OR a 10-inch tube pan very well with floured cooking spray, or grease and flour the pan; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter and cream on medium-high speed until fluffy, about 2 minutes.
- Add the sugar and and beat until smooth and incorporated, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as necessary.
- Add the flour and milk, alternately, while beating on medium-low speed to incorporate; don't overmix.
- Add the salt, extracts, and beat until just combined.
- Turn batter out into prepared pans, smoothing the tops lightly with a spatula.
- Bake for about 1 hour 15 minutes (and I baked my mini loaf for 47 minutes). Start checking at 1 hour and bake until done, whatever that means in your oven and with your pans, until a toothpick comes out clean or with a few moist crumbs but no batter. Do not overbake.
- Allow cake to cool in pan for about 30 minutes before inverting it onto a serving platter to cool completely.
- To a small bowl, add the confectioners' sugar, milk, and whisk to combine.
- Evenly drizzle the glaze down the sides of the cake before serving.
Nutrition Facts : Calories 666 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 227 grams sodium, Sugar 60 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
COCONUT POUND CAKE RECIPE
This Coconut Pound Cake is the BEST with a sweet glaze & tropical coconut flavor! It's perfect right out of the oven with vanilla ice cream!
Provided by Rebecca Johnston
Categories Dessert
Time 1h35m
Number Of Ingredients 14
Steps:
- Spray two 9-inch loaf pans with cooking spray or coat with butter and dust with flour, tapping out excess.
- In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. Mix in the coconut and almond extract.
- Sift together flour with salt. Set aside.
- Add the eggs one at a time and alternate by adding the flour mixture until fully combined.
- Add the flaked coconut by hand. Do not overmix.
- Bake at 325°F degrees for 75-80 Minutes or until toothpick inserted into center comes out clean.
- Allow the baked loaves to cool for 5-10 minutes before removing from pan and icing on a wire rack.
- In a large bowl, combine the powdered sugar and softened butter using a fork or pastry cutter.
- Add the coconut extract and milk, mixing to combine.
- Pour the glaze over hot loaves and allow to drizzle down sides.
- Sprinkle with additional flaked coconut, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Facts : Calories 513 kcal, Carbohydrate 69 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 119 mg, Sodium 138 mg, Fiber 1 g, Sugar 52 g, UnsaturatedFat 7 g, ServingSize 1 serving
More about "pound cake with lemon coconut glaze food"
LEMON BUNDT CAKE - THE COZY APRON
From thecozyapron.com
Reviews 12Category DessertCuisine AmericanTotal Time 1 hr
- To begin, gather and prep all of your lemon bundt cake ingredients according to the ingredients list above to have ready and organized for use.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl, and set aside these dry ingredients for a moment.
- To the bowl of a standing mixer fitted with a paddle attachment, add the softened butter, the sugar, and the zest of the two lemons, and begin creaming these ingredients together until nice and fluffy, about 2-3 minutes.
LEMON-COCONUT POUND CAKE LOAF RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Total Time 2 hrs 35 minsServings 8-10
- Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased and floured 9- x 5-inch loaf pan.
- Bake at 325° 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, and cool completely (about 1 hour).
EASY LEMON POUND CAKE - TIDYMOM®
From tidymom.net
4/5 (4)Total Time 35 minsCategory CakesCalories 288 per serving
- Place pudding mix, cake mix, eggs, water, and oil in a large mixing bowl. Using an electric mixer, beat on low for 1 minute. Using a rubber spatula, scrape down the sides of the bowl and beat for another minute on medium-high.
- Pour cake batter into prepared pan, and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Set the cake on a cooling rack. Carefully run a table knife around the edges and center tube of the pan, to loosen the cake from the pan. Cool the cake in the pan for no longer than ten minutes. Invert the warm cake onto the cooling rack to cool completely.
LEMON COCONUT CAKE WITH LEMON GLAZE | THAI KITCHEN
From mccormick.com
Cuisine AmericanCategory Cake And CupcakesServings 12
HOMEMADE POUND CAKE RECIPES - SOUTHERN LIVING
From southernliving.com
10 BEST SUGAR GLAZE POUND CAKE RECIPES | YUMMLY
From yummly.com
KETO LEMON POUND CAKE WITH SWEET LEMON GLAZE
From thecoconutmama.com
3.7/5 (6)Total Time 57 minsCategory DessertCalories 119 per serving
- In a medium sized mixing bowl, add all of the ingredients and start whisking until smooth. If the icing is too firm, add a little bit more lemon juice. If the icing is too thin, add more powdered sugar until desired thickness.
COCONUT-LEMON LOAF WITH COCONUT-LEMON GLAZE
From noblepig.com
Ratings 10Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- While loaf is cooling, make the glaze. Combine confectioners' sugar, lemon juice, butter and lemon extract. Whisk to blend. The glaze should have the consistency of heavy cream. If needed, add more sugar to thicken it or more lemon juice to thin it.
KETO LEMON POUND CAKE - SUGAR FREE LONDONER
From sugarfreelondoner.com
5/5 (57)Calories 232 per servingCategory Dessert
- Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.
- Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.
- Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 tsp for decorating the cake later.
- Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.
LEMON-GLAZED CITRUS-YOGURT POUND CAKE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category Lemon CakeServings 1Total Time 2 hrs
- Preheat the oven to 350°. Butter and flour a 9 1/2-by-5-inch glass loaf pan. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a small bowl, whisk the grapefruit juice with the yogurt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Beat in the eggs and lemon zest. Beat in the dry and wet ingredients in 3 alternating additions; scrape down the bowl as necessary.
- In a small microwave-safe bowl, microwave the lemon juice and granulated sugar at high power for 20 seconds, until the sugar is dissolved. Transfer 2 tablespoons of the lemon syrup to a bowl and whisk in the confectioners' sugar and butter. Using a pastry brush, brush the lemon syrup all over the cake. Let stand for 10 minutes to allow the syrup to seep in. Spread the sugar glaze over the cake and let stand until completely dry, 30 minutes.
LEMON CURD POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 2 hrs 45 mins
- Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
- Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
- Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
ALMOND-COCONUT BUNDT CAKE WITH LEMON GLAZE | LEMONS ...
From lemonsandanchovies.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat your oven to 400℉. Spray a 6-cup bundt pan with nonstick baking spray. Set aside. Prepare the lemon glaze by stirring the powdered sugar and the lemon juice together.
- In a small bowl, whisk together the flour, baking powder, almond meal, salt and coconut. In a larger bowl, use a hand mixer to beat the butter with the granulated sugar until the mixture is light and fluffy, about three minutes. Beat in the egg (or egg substitute) and almond extract. At low speed, beat in the dry ingredients and buttermilk in three alternating batches, starting and ending with the dry ingredients. Don't overbeat and gently fold in the batter just until blended.
- Pour the batter (this is a thick batter) into the bundt pan, rap the pan on the counter to allow the batter to settle into the pan. Bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Unmold the cake, allow to cool a little before drizzling with the lemon glaze. Top with sliced almonds if using.
EASY LEMON POUND CAKE WITH LEMON GLAZE - SOUTHERN …
From southernfoodandfun.com
4.6/5 (7)Total Time 2 hrsCategory CakesCalories 791 per serving
- Do not preheat the oven. Butter and flour the large Bundt or tube pan. You may want to set the pan on a cookie sheet covered with foil in case the cake overflows while baking.
- Beat butter and cream cheese at medium speed of electric mixer until blended, then turn up to medium-high for about 8 minutes. Gradually add sugar, beating another 5-7 minutes on medium-high. The batter should get very creamy and light with no discernible pieces of cream cheese.
- Add eggs, one at a time, mixing on low to medium just until yellow disappears. Add vanilla. Add flour to batter, a little at a time, beating on low speed just until blended. Be sure to scrape the sides and bottom of bowl to blend every bit. Add lemon juice and zest to batter and beat on low speed until blended.
COCONUT POUND CAKE | MOIST, FLUFFY + COCONUT GLAZE
From divascancook.com
3.9/5 (164)Category Cake, Dessert, Pound Cake
VEGAN POUND CAKE WITH LEMON GLAZE | MY DARLING VEGAN
From mydarlingvegan.com
Ratings 22Calories 296 per servingCategory Bread
- In a medium bowl mix together flour, baking powder, and salt. Set aside. In a separate bowl, combine coconut oil and lemon juice. Set aside.
- In a stand-up mixer or an electric handheld mixer, beat together the butter, sugar, and lemon zest until light and fluffy. With the motor running, add vegan sour cream, scraping down the sides as necessary. The mixture will appear to have separated at this point, but it will come back together.
- Alternating wets (oil and lemon juice) and dries (flour mixture) add in three batches, scraping down the sides as needed, ending with the flour mixture until it just comes together. Do not over-mix.
VEGAN LEMON POUND CAKE WITH LEMON GLAZING - THE CONSCIOUS ...
From theconsciousplantkitchen.com
4.9/5 (142)Total Time 1 hr 10 minsCategory BreakfastCalories 236 per serving
- In a large mixing bowl, prepare the vegan 'buttermilk. Combine soy milk and lemon juice and set aside 10 minutes until the milk curdle.
- Bring back the bowl with the vegan 'buttermilk' prepared in step 1 and whisk in coconut yogurt, unrefined cane sugar, lemon zest, melted vegan butter, lemon extract, and vanilla extract.
LEMON BUNDT CAKE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Reviews 45Calories 349 per servingCategory Cakes
- In a large bowl, whisk the eggs with the oil, milk, melted and cooled butter, and lemon extract. Add the zest of two small lemons (about 2 teaspoons).
BUTTERMILK BUNDT CAKE WITH LEMON GLAZE - FOOD & WINE
From foodandwine.com
5/5 (660)Category CakeServings 10Total Time 1 hr 45 mins
- Preheat the oven to 325°. Generously butter a 10-inch Bundt pan and dust with flour. In a medium bowl, whisk the 3 1/2 cups of flour with the salt and baking soda.
- In a medium bowl, whisk the confectioners’ sugar with the lemon zest, lemon juice, butter and salt until smooth. Drizzle the glaze overthe top of the cake, letting it drip down the sides. Let stand for 20 minutes until the glaze is set. Cut the cake into wedges and serve.
LEMON CURD POUND CAKE WITH LIMONCELLO GLAZE - COOKIES & CUPS
From cookiesandcups.com
4.9/5 (9)Estimated Reading Time 3 mins
- Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
- In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
LEMON POUND CAKE WITH FRESH LEMON GLAZE RECIPE
From thespruceeats.com
4.3/5 (47)Total Time 1 hr 35 minsCategory Dessert, CakeCalories 441 per serving
LEMON POUND CAKE LOAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (24)Total Time 1 hr 5 minsCuisine AmericanCalories 218 per serving
COCONUT POUND CAKE WITH MEYER LEMON GLAZE - BOB'S RED MILL
From bobsredmill.com
Estimated Reading Time 2 mins
EASY LEMON POUND CAKE RECIPE - FOOD.COM | RECIPE | LEMON ...
From pinterest.com
5/5 (165)Estimated Reading Time 4 minsServings 8Total Time 1 hr 10 mins
COOK THIS: GLAZED LEMON, YOGURT AND OLIVE OIL POUND CAKE ...
From nationalpost.com
Author Laura Brehaut
GLAZED LEMON POUND CAKE - CANADIAN LIVING
From canadianliving.com
BEST CLASSIC LEMON POUND CAKE RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
LEMON POUND CAKE PICTURES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON POUND CAKE WITH COCONUT BUTTER GLAZE | CARRINGTON FARMS
From carringtonfarms.com
RECIPE FOR GLAZED LEMON COCONUT LOAF | ALMANAC.COM
From almanac.com
GLAZE RECIPES FOR POUND CAKE : DOWNLOAD ... - FOOD-SAVVY.COM
From food-savvy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love