I mentioned on my Five on Friday post last week that I wanted to try this pound cake recipe – and I actually baked it on Saturday for a get together I was having at the house. True to form, I didn’t follow the recipe exactly (how boring would that be?!?) and after the rave reviews I received on Saturday night, I decided to share my version of the recipe with you here.
I am sorry I don’t have a picture – it didn’t last long enough for me to snap one – but here is a copy of the picture of the original cake recipe (from their blog)
For my version, I added a glaze (recipe below) and left off the sprinkling of coconut on the top. I am also renaming it because I added a little more “tropicalness” to the cake in my ingredient choices… it’s not the pure lemon-coconut cake that the original recipe was.
The yogurt (instead of sour cream) in this recipe yields an interesting flavor and texture to the cake. I think it made it a softer cake – sweeter, a little bit, than with the sour cream.
This is the perfect summertime dessert. Light, refreshing and simply delicious. I served it with fresh sliced strawberries, but it was really good with tea the next morning for a simple breakfast snack as well.
This is not a large cake recipe. It bakes up a perfect loaf-sized pound cake (unlike my Great-grandma’s lemon pound cake which is a monster in a tube pan)
So, if you are looking for something to bake for a special occasion and don’t want any leftovers, this is a good choice.
Lois’ Tropical Pound Cake
1/2 cup unsalted butter (1 stick), softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup coconut
1 container Chobani Pineapple Greek Yogurt (6 oz)
1 lemon zested (just the zest)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
- Preheat oven to 325 degrees. Butter and flour a 9 x 5 loaf pan.
- Stir together flour, salt, and baking soda and set aside.
- In a stand mixer, beat butter and sugar together at medium speed until creamy, about 2-3 minutes.
- Crack eggs into a separate bowl and add extracts to eggs. Beat slightly to break yolks and mix in extracts.
- Add eggs to sugar/butter mixture, beating just until blended.
- Alternate adding flour mixture and yogurt to butter mixture, beginning and ending with flour. Beat at low speed just until blended after each addition.
- Stir in lemon zest, lemon juice and 1/2 cup coconut.
- Pour batter into a greased and floured 9- x 5-inch loaf pan.
- Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. (Mine took close to an hour and ten minutes.)
- Cool in pan on a wire rack for 10 to 15 minutes and then remove from pan to wire rack, and cool completely (about 1 hour).
4 cups powdered sugar
1 Tablespoon melted butter
- In a large, microwave safe measuring bowl, mix powdered sugar, butter and enough lemon juice to make a thick (just a little looser than a paste) mixture. A whisk works great here.
- Place in microwave for about 30 seconds, until glaze gets a little liquidy (yes, this is a technical cooking term)
- Whisk mixture to thoroughly combine.
- Pour onto cake.
- As the butter cools, you will get a nice, set glaze with a glossy sheen.