Extra-virgin coconut oil is the key to the velvety, smooth texture of this cake. It's moist but with a fine crumb, and every bit as rich as a pound cake should be. Don't expect a coconut taste, it gently disappears into the background.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Glaze (Optional):

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

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  • Mix flour, baking powder, and salt together in a bowl and set aside. Place sour cream and milk into a mixing cup, add vanilla and almond extract, and stir well to incorporate.

  • Cream sugar, coconut oil, and butter together in a large mixing bowl on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add lemon zest and stir well. Beat in the flour mixture with the sour cream mixture, beginning and ending with the flour mixture. Spoon batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.

  • While cake is baking, mix powdered sugar, lemon juice, and lemon zest for together in a bowl to make the glaze.

  • Cool cake on a wire rack for 10 minutes. Turn out onto a plate. Spoon 1/2 of the glaze onto the hot cake. Let cool, 20 to 30 minutes; drizzle remaining glaze onto the cooled cake before serving.

Cook's Note:

Important: Do not use refined coconut oil, only use extra-virgin coconut oil, easily found at health food stores if not in your local grocery. It is highly fragrant and delicious, whereas refined coconut (as for frying) is tasteless and odorless.

Nutrition Facts

641.4 calories; protein 6.6g 13% DV; carbohydrates 86.2g 28% DV; fat 30.5g 47% DV; cholesterol 102.9mg 34% DV; sodium 109.3mg 4% DV. Full Nutrition