Lemon-Coconut Pound Cake

Lemon-Coconut Pound Cake
Photo by Scott Phillips


  • ½ cup whole milk, at room temperature
  • ¼ cup fresh lemon juice
  • 1-¼ cups confectioners' sugar
  • 1-½ tsp. baking powder
  • 1 cup loosely packed sweetened flaked coconut
  • 1-½ tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • + 7 more ingredients
    • 6 Tbs. fresh lemon juice
    • 1-¾ cups granulated sugar
    • ½ tsp. table salt
    • 2 large egg yolks, at room temperature
    • 1 Tbs. finely grated lemon zest
    • 10 oz. (1-¼ cups) unsalted butter, softened at room temperature; more for the pan
    • 10-¼ oz. (2-½ cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.In the bowl of a stand mixer fitted with the paddle attachment...

View full recipe at Fine Cooking


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