Are you ready for the next edition of What's Cookin' Wednesday? With it being summertime and a holiday weekend, there weren't a whole lot of gourmet meals going on around here... so how about something a little sweet? I found this recipe in a magazine feature all about pound cakes! (You better believe I tore out every page...) Enjoy!
Lemon-Coconut Pound Cake
1/2 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup sour cream
2 tsp. lemon zest
1 cup sweetened flake coconut, divided
1. Preheat oven to 325 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light & fluffy. Add eggs, one at a time, beating until just blended after each addition.
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning & ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest & 1/2 cup coconut. Pour batter into a greased & floured 9×5 inch loaf pan.
3. Bake at 325 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack & cool completely (about 1 hour).
Whisk together 2 cups powdered sugar, 2 Tbsp. milk, and 2 tsp. fresh lemon juice, adding an additional 1 Tbsp. milk, 1 tsp. at a time for desired consistency.
4. Spoon lemon glaze over cake and sprinkle with coconut. (For a fancier look, toast large coconut shavings and use those instead!