Lemon Coconut Pound Cake

By JanetLynn198

Ingredients

• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 3 large eggs
• 1 1/2 cups flour
• 1/2 tsp salt
• 1/8 tsp baking soda
• 1/2 cup sour cream
• 2 tsp lemon zest
• 1 cup sweetened flaked coconut, divided
• Lemon Glaze

Details

Servings 10
Preparation time 15mins
Cooking time 85mins
Adapted from MixingBowl.com

Preparation

Step 1

1. Preheat oven 325F. Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

2. 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 9x5" loaf pan.

3. Bake at 325 for 65-70 mins or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack 10-15 mins.

4. Meanwhile, make lemon glaze by whisking together 2 cups powdered sugar, 2 tbsp milk and 2 tsp fresh lemon juice, adding more milk, one teaspoon at a time, for desired consistency.

5. Remove from pan to wire rack and cool completely, about 1 hour. Spoon Lemon Glaze over cake land sprinkle with remaining 1/2 cup coconut.