Lemon-Coconut Pound Cake Loaf
Lemon-Coconut Pound Cake Loaf is From preparation to the plate, this recipe takes approximately 2 hours and 35 minutes. If you have baking soda, granulated sugar, lemon zest, and a few other ingredients on hand, you can make it.
Instructions
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, salt, and baking soda.
Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut.
Pour batter into a greased and floured 9- x 5-inch loaf pan.
Bake at 325 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, and cool completely (about 1 hour).
Spoon Lemon Glaze over cake, and sprinkle with remaining 1/2 cup coconut.