Lemon Coconut Pound Cake (Lighter and Airy)
A lighter, airy lemon coconut pound cake topped with lemon glaze to celebrate Mother's Day or as a coffee time treat. Also, learn how to achieve a less dense pound cake.
- Prep time
- 35 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cups unsalted butter (at room temperature)
- 3 cups white granulated sugar
- 5 large eggs (at room temperature (separate yolks from whites))
- 2 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 tsp baking powder
- 1/8 tsp table salt
- 1 cup canned coconut milk (full-fat)
- ¼ cup fresh lemon juice
- 2 teaspoons lemon extract
- 1 teaspoon lemon zest (optional)
- ¼ cup unsweetened coconut flakes (optional)
- 1 cup confectioners’ sugar
- 1-2 tablespoons fresh lemon juice (or just enough to whisk the sugar and become a thick glaze)
- Lemon zest (Optional (to garnish the top of the cake))
Instructions
- 1
PREPARE THE CAKE BATTER: Preheat the oven to 350°F (180° C). Grease and flour an 8-inch bundt pan. Make sure to remove excess flour.
- 2
Combine butter and sugar in a stand mixer bowl, and beat on medium speed until light and fluffy. Beat in the egg yolks, one at a time, just until lightly pale.
- 3
In a separate bowl, combine flour, cornstarch, baking powder, and salt and then sift the mixture twice.
- 4
Slowly add the flour mixture to the butter mixture, beating just until combined. Do not overbeat!
- 5
Beat in coconut milk, lemon juice, and lemon extract. Add the lemon zest and coconut flakes if desired.
- 6
In a separate bowl, beat egg whites until stiff and then fold it in the cake batter.
- 7
BAKE: Pour the cake batter into the prepared pan and bake for about 50-70 minutes or until a toothpick inserted comes out clean.
- 8
LET IT COOL: Transfer the pan to a wire rack and let the cake cool for about 20 minutes, run a butter knife around the edges to loosen the cake, and then carefully unmold the cake onto a serving plate. Prepare the lemon glaze and pour it over the cake. Let it set and garnish the top with lemon zest. Enjoy!
- 9
LEMON GLAZE: During those first 20 minutes while the cake is cooling, prepare the lemon glaze. In a bowl, whisk sugar and lemon juice together until obtaining a homogeneous, lump-free mixture. TIP: Start with 1 tbsp of lemon juice and add the second tbsp of the juice slowly - just enough to whisk the mixture and turn it into a thick glaze.