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!
Ingredients
For the Lemon Pound Cake Cake
- 2 Sticks Room Temperature Butter
- ½ Cup Canola Oil
- 2½ 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
- ⅓ Cup Sweetened Shredded, Coconut
Instructions
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!