Got to Be NC
Recipe by: Lisa Prince

Coconut Lemon Pound Cake

Teresa Hardy from Apex won First Place in the King Arthur Flour Baking Contest at the NC State Fair this year with this light pound cake that has the perfect balance of flavor.

Servings: 12
Cook Time: Prep Time: 15 minutes; Total Time: 1 hour, 45 minutes
Meal Type: Dessert
NC Ingredients: eggs

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Ingredients

Pound Cake:
3
cups white sugar
2
sticks unsalted butter
1/2
cup vegetable shortening (Crisco)
1/2
cup buttermilk
1/2
cup whipping cream
3
cups King Arthur plain flour
5
eggs
1
tsp. vanilla
1
tsp. lemon flavoring
2
tsp. fresh squeezed lemon juice
1
tsp. lemon zest
3/4
cup sweetened coconut flakes
Lemon Glaze:
1/4
cup freshly squeezed lemon juice
2
cups powdered sugar
1
Tbsp. unsalted butter
Zest of one lemon finely grated

Directions

Pound Cake:

Grease and flour Bundt cake pan.

Cream butter and shortening until smooth.  Add sugar one cup at a time beating between cups. Add eggs one at a time beating between eggs.  Mix whipping cream and buttermilk together in a pouring measuring cup.  Add flour alternating with the milk (one cup flour, 1/3 cup milk).  Add vanilla, lemon flavoring, fresh lemon juice, and lemon zest.  Then add the coconut flakes. Stir until mixed together.  Do not overmix.

Bake in a cold oven at 325 degrees for one hour and then raise the temperature to 350 degrees for 30 minutes longer.

Cool cake for 20 minutes before removing from pan.

While cake is cooling, make the lemon glaze.

Lemon Glaze:

Beat all ingredients together to form a smooth glaze.  Pour glaze over cake. Use a pastry brush to get it even and smooth on cake.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.