Pound Cake with Coconut Oil

Extra-virgin coconut oil is the key to the velvety, smooth texture of this cake. It's moist but with a fine crumb, and every bit as rich as a pound cake should be. Don't expect a coconut taste, it gently disappears into the background.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 641 Calories

Ingredients

• 1 tablespoon lemon zest
• ¼ teaspoon salt
• ½ cup milk
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 3 tablespoons vanilla extract
• 3 cups white sugar
• 1 teaspoon lemon zest
• ½ cup sour cream
• ½ cup unsalted butter, softened
• 1 tablespoon almond extract
• 5 large eggs
• 1 cup powdered sugar
• 3 tablespoons lemon juice, or more to taste
• 1 cup extra-virgin coconut oil, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

Step 2

Mix flour, baking powder, and salt together in a bowl and set aside. Place sour cream and milk into a mixing cup, add vanilla and almond extract, and stir well to incorporate.

Step 3

Cream sugar, coconut oil, and butter together in a large mixing bowl on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add lemon zest and stir well. Beat in the flour mixture with the sour cream mixture, beginning and ending with the flour mixture. Spoon batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.

Step 5

While cake is baking, mix powdered sugar, lemon juice, and lemon zest for together in a bowl to make the glaze.

Step 6

Cool cake on a wire rack for 10 minutes. Turn out onto a plate. Spoon 1/2 of the glaze onto the hot cake. Let cool, 20 to 30 minutes; drizzle remaining glaze onto the cooled cake before serving.