Monday, January 28, 2013

Lemony Coconut Pound Cake

We live in this awesome apartment complex that happens to have a historical house on the property. It's one of James Lick's (of Lick Observatory fame) houses. 

The house has a few citrus trees around it. And those citrus trees actually grow fruit! I'm not sure if I'm allowed to pick it. But that hasn't stopped me yet. 

Aren't they gorgeous? I'm not sure what kind of lemons these are - maybe Meyer? The lemon skin is really loose, and is easily peeled off. I have no idea what that means. 

In any case. What does one do with lemons? Why, make cake!

Start off with the butter and sugar. Cream away!

Add the eggs one at a time. I mean it. One at a time. Beat completely after each egg goes in. 

Then the baking soda gets mixed into the sour cream. 

Pour half the sour cream mixture into the batter bowl. Add half the flour too. Beat well. 

Then add in the rest of the flour and sour cream, along with the vanilla, lemon juice, zest, and coconut. 

Mix well. 

Pour into well-greased bunt pan and top with coconut. 

Bake for 1 hour and 20 minutes. 

Cool and serve!

Lemony Coconut Pound Cake
Makes 1 bunt cake
Adapted from The Cutting Edge of Ordinary

1 c. butter, at room temp
6 eggs, room temp
8oz sour cream, room temp
3 c. sugar
3 c. flour
1/4 tsp baking soda
1 1/2 tsp vanilla

zest of 5 lemons
3 tbsp lemon juice
1/2 c. packed sweetened flaked coconut, plus 1/4 c. for sprinkling

Preheat oven to 350 degrees. Spray the heck out of a bunt pan. Or butter and flour. It's up to you.

In a large bowl, cream the butter and sugar together. Add the eggs in one at a time, beating each egg in completely. 

Measure out the sour cream in a large measuring cup or small bowl. Fold the baking soda into the sour cream. Add half of the flour and half of the sour cream into the large bowl. Beat well. 

Add in the remaining flour, sour cream, 1/2 c. coconut, vanilla, lemon zest, and lemon juice. Mix until fully incorporated. Pour into pan and top with the 1/4 c. coconut. 

Bake for 1 hour and 20 minutes, or until a skewer inserted in the center comes out clean. Cool in pan for 10 minutes, invert onto rack to cool completely. If you can wait that long.


  1. They look like some kind of Meyer lemon, as they really look like a lemon/clementine baby, haha. You're lucky to have citrus so readily available!

    1. Move to California, Sydney! And we've got avocados too. Yum!

  2. Delicious!! And it looks beautiful too! I have 3 lemons I need to use up... so I'm thinking of halving this recipe and making it in a loaf pan instead. What do you think? (PS - the comment above mine makes me smile :) )

    1. Thanks Casey! You could totally half it and use a loaf pan. I'd knock the time down a bit too. Start checking around 45 minutes (though it could totally take the full time).

      I'm looking forward to trying this with oranges or grapefruits too. I bet any citrus would work well!