Pound Cake with Lemon Coconut Glaze Popular Recipes

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Pound Cake with Lemon Coconut Glaze

"Healthier take on pound cake; indulge with no regrets!"

Ingredients :

• 1 cup all-purpose flour
• 3 tablespoons all-purpose flour
• 1 cup white whole wheat flour
• 3 tablespoons white whole wheat flour
• 2 tablespoons cornstarch
• 1/8 teaspoon baking soda
• 1/2 cup soy milk
• 1/2 tablespoon apple cider vinegar
• 1/2 cup coconut oil, at room temperature
• 1 1/4 cups white sugar
• 3 eggs
• 1/2 teaspoon pure vanilla extract
• Glaze:
• 1 cup confectioners' sugar, sifted, or more as needed
• 2 tablespoons milk, or more as needed
• 1 tablespoon lemon juice
• 1/4 cup unsweetened coconut flakes, toasted

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H30M

• 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.

Notes :

• Mixing cornstarch with the flours acts as a substitute for cake flour.

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