Pound Cake with Lemon Coconut Glaze

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup sweetened flaked coconut
• 1/2 cup confectioners' sugar

Directions

1. Preheat the oven to 350°F. Grease and flour a 9-inch tube pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, and beat until combined. Add the vanilla and sour cream and beat until combined.
5. Add the flour mixture and beat on low speed until just combined. Do not overmix.
6. Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes, or until a cake tester inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
8. In a small bowl, whisk together the lemon juice, coconut, and confectioners' sugar until smooth. Drizzle the glaze over the cooled cake.
9. Serve and enjoy!

Interesting Facts

• This pound cake is perfect for a special occasion or just for a sweet snack.
• The lemon coconut glaze adds a refreshing flavor to the cake.
• This cake can be stored in an airtight container at room temperature for up to 3 days.