I can’t resist lemon cakes, especially if they pack a big citrus punch. I am always trying new recipes to find the perfect lemon pound cake. This one is my best yet! Lemon pound cake, topped with lemon glaze, and moist coconut. Delicious! The lemon flavour is achieved from using both lemon zest and lemon essence in the cake mixture. Made with sour cream, it is incredibly moist and tasty.
I don’t think this cake will last long in our home! It feels good to get baking again, just in time for all the holiday baking I have planned.
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
- 1½ cups all-purpose flour (spooned and leveled), plus more for pans
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons finely grated lemon zest (from 2 lemons)
- 1¼ cups sugar
- 3 large eggs
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon essence
- ½ cup sour cream
- Lemon Glaze:
- 1 cup icing (confectioners sugar)
- lemon juice
- moist coconut
- Preheat oven to 170 deg C (350 deg F). Grease and Line a 9 x 5 inch loaf pan.
- In a large bowl, using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.
- Place batter in prepared pan and smooth top. Bake until a toothpick inserted in centre of cake comes out clean, 55 to 65 minutes (tent loosely with foil if browning too quickly). Let cake cool completely and then cover with lemon glaze and coconut.
- Lemon Glaze: Combine lemon juice and icing sugar and mix until it is a spreadable consistency.
Recipe is adapted from Martha Stewart’s Cakes – one of our favourite and most used cookbooks.