Coconut Lemon Poundcake w/ Lemon Glaze

My husband has been bothering me all week about wanting a "treat." I normally do not keep sweets or junk food in the house, otherwise I would eat it all. However, I decided to surprise him this evening and make him something new. I had gotten a ton of lemons for cheap on Prime Day, and still had lots, so I decided to use those to make a dessert. We didn't have any powdered sugar (I forgot to order it with the rest of the groceries) so I couldn't make the lemon bars that he had enjoyed so much, but I did have all of the ingredients for a cake, so I decided that a cake it was going to be.


Coconut Lemon Poundcake w/ Lemon Glaze 


Makes: 8-12 servings
Takes: 45 minuttes




What you will need:

For Cake:


  • Juice and Zest of 2 Lemons
  • 2 Cups Unbleached Flour
  • 3/4 Cup Sugar
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 6 oz Unsweetened Applesauce (about 1/2 cup)
  • 1 Cup Almond Coconut Milk 
  • 1 tsp Vanilla Extract
  • 1 Cup Sweetened Shredded Coconut 


For Glaze:


  • Juice of 1 Lemon
  • 1 TBS Almond Coconut Milk
  • 1/4 Cup Sugar
  • 1.5 TBS Corn Starch


Coconut should be lightly browned (toasted) ontop. 


To Make:


  1. Preheat oven to 325.
  2. Mix all dry ingredients together in bowl.
  3. Comine wet ingredients to dry and whisk until combined.
  4. Pour batter into greased cake pan.
  5. Top with shredded coconut and cover completely with aluminum foil (keeps coconut from burning.
  6. Bake 30 Minutes.
  7. Take foil off and continue baking 5-10 minutes until coconut is toasted and knife inserted into cake comes out clean. (If coconut is browned, but cake is not done, cover w/ foil and continue baking until done.)
  8. Take cake out and cool completely.
  9. Make the glaze by combining all ingredients in a small bowl and stir until well combined and no lumps remain (it will be runny).
  10. Cut cake and serve individual pieces, then drizzle glaze over each cake slice. 
  11. Refrigerate leftovers.


**Note: Glazing entire cake will make cake mushy ontop if refrigerated, so keep glaze and cake separate until ready to serve.)**


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