This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
398 Calories
Recipe Instructions
Step 1
Pour batter into the prepared loaf pan.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
Step 3
Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
Step 4
Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
Step 5
Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
Step 6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
Step 7
Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
Step 8
Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
Ingredients
1 cup all-purpose flour
3 eggs
1 ¼ cups white sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
⅛ teaspoon baking soda
3 tablespoons all-purpose flour
½ cup soy milk
2 tablespoons milk, or more as needed
½ teaspoon pure vanilla extract
1 cup white whole wheat flour
½ tablespoon apple cider vinegar
½ cup coconut oil, at room temperature
3 tablespoons white whole wheat flour
1 cup confectioners' sugar, sifted, or more as needed
