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Pound Cake with Coconut Oil
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
140 minutes
Velvety Bundt® pound cake with lemon glaze made extra delicious with coconut oil.
Ingredients:
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 3 tablespoons vanilla extract
  • 1 tablespoon almond extract
  • 3 cups white sugar
  • 1 cup extra-virgin coconut oil, at room temperature
  • 0.5 cup unsalted butter, softened
  • 5 large eggs
  • 1 tablespoon lemon zest
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice, or more to taste
  • 1 teaspoon lemon zest
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and generously grease and flour a 10-inch fluted tube pan, like a Bundt® pan.
  • Combine flour, baking powder, and salt in a bowl. In a mixing cup, mix sour cream and milk with vanilla and almond extract until well combined.
  • In a large mixing bowl, combine sugar, coconut oil, and butter until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest. Alternate adding the flour mixture and sour cream mixture, starting and finishing with the flour mixture. Transfer batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, approximately 1 1/2 hours in the preheated oven.
  • Combine powdered sugar, freshly squeezed lemon juice, and zesty lemon peel in a bowl to create a tangy glaze while the cake is baking.
  • Allow the cake to cool on a wire rack for 10 minutes. Transfer the cake onto a plate. Pour half of the glaze over the warm cake. Allow it to cool for 20 to 30 minutes. Finish by drizzling the rest of the glaze over the cooled cake before serving.

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