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My review
Pound Cake with Lemon Coconut Glaze
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cookieworshipper
"Healthier take on pound cake; indulge with no regrets!"
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Ingredients
1 h 30 m servings 398Original recipe yields 10 servings (1 8x5-inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- 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.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- 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.
- Pour batter into the prepared loaf pan.
- 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.
- 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.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
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Footnotes
- Cook's Note:
- Mixing cornstarch with the flours acts as a substitute for cake flour.
Nutrition Facts
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Reviews
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1/6/2019
The result was pretty but tasted only so-so. It was a bit dry. I added a little lemon juice and coconut to the batter, but it wasn't noticeable in the flavor. Next time I would add more lemon ...