Coconut Lemon Pound Cake

Air Date: 
Fri, 12/08/2017
NC Ingredients: 




3 c
white sugar
1⁄2 lb
unsalted butter
1⁄2 c
vegetable shortening (Crisco)
1⁄2 c
1⁄2 c
whipping cream
3 c
King Arthur plain flour
1 t
1 t
lemon flavoring
2 t
fresh squeezed lemon juice
1 t
Lemon zest
3⁄4 c
sweetened coconut flakes
1⁄4 c
freshly squeezed lemon juice (Lemon Glaze)
2 c
powdered sugar (Lemon Glaze)
1 T
unsalted butter (Lemon Glaze)
Zest of one lemon finely grated (Lemon Glaze)


Grease and flour Bundt cake pan.


Cream butter and shortening until smooth.  Add sugar one cup at a time beating between cups. Add eggs one at a time beating between eggs.  Mix whipping cream and buttermilk together in a pouring measuring cup.  Add flour alternating with the milk (one cup flour, 1/3 cup milk).  Add vanilla, lemon flavoring, fresh lemon juice, and lemon zest.  Then add the coconut flakes. Stir until mixed together.  Do not overmix.


Bake in a cold oven at 325 degrees for one hour and then raise the temperature to 350 degrees for 30 minutes longer.


Cool cake for 20 minutes before removing from pan. 


While cake is cooling, make the lemon glaze.

Beat lemon glaze ingredients together to form a smooth glaze.  Pour glaze over cake. Use a pastry brush to get it even and smooth on cake.




Lisa’s Notes: Teresa Hardy from Apex won First Place in the King Arthur Flour Baking Contest at the NC State Fair this year with this light pound cake that has the perfect balance of flavor.