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Lemon Pound Cake with Coconut Icing 5

Lemon Pound Cake with Coconut Icing

This incredibly dense Lemon Pound Cake with Coconut Icing is so moist and delicious. It’s a great weekend baking recipe perfect for spring!
Prep Time 15 mins
Cook Time 1 hr 30 mins
Servings 12


For the Lemon Pound Cake Cake

  • 2 Sticks Room Temperature Butter
  • ½ Cup Canola Oil
  • Cup Granulated Sugar
  • 5 Eggs
  • 3 Cups All Purpose Flour
  • 1 Cup Whole Milk
  • ½ Teaspoon Baking Powder
  • 2 Tablespoons Lemon Extract

For the Coconut Icing

  • 1 Cup Powdered Sugar
  • ½ Cup Heavy Cream (Start with ½ Cup (little at a time) then slowly add more as needed until you reach your desired consistency
  • ½ Teaspoon Lemon Juice
  • Cup Sweetened Shredded, Coconut


For the Lemon Pound Cake Cake

  • Preheat the oven to 325°F.
  • Spray a bundt pan with non-sticking cooking spray.
  • In a large bowl with a hand mixer. Cream together the butter and granulated sugar until combined. 
  • Add eggs, one at a time while mixing. Add oil, then milk until well incorporated. 
  • In another bowl whisk the flour and baking powder. Slowly add the dry ingredients to the wet ingredients. Mix in the lemon extract.
  • Evenly pour the batter into the bundt pan and bake for about an hour and a half or until a toothpick comes out clean. (Do not adjust the temperature of the oven, you want your bundt cake to cook at a lower temperature so that the outside doesn’t brown/ harden quicker than the inside). Allow the bundt cake to cool for about 15-20-sh  minutes before flipping it out of the pan. 
  • While the cake is cooling, in a medium bowl, mix together all of the icing ingredients!
  • Once the bundt cake has cooled completely, cover with Coconut Icing and top with more shredded coconut if you’d like. Enjoy!