Fragrant, soft, and delicious, the COCONUT, YOGURT, AND LEMON POUND CAKE without butter in the batter, is an easy and quick recipe to prepare a yogurt pound cake that remains very soft for several days.
I love lemon and coconut desserts, and in this cake, I used both ingredients, making it super tasty, a very soft pound cake with a wonderful lemon scent and exotic coconut flavor, so soft that it melts in your mouth. Since it’s really simple to prepare, this homemade lemon pound cake recipe is a must-try!
All you have to do is mix all the ingredients in a bowl with a simple hand whisk; in less than five minutes, the batter is ready to bake.
Once baked and cooled, the pound cake is made even more delicious by a delicate coconut and lemon glaze that not only makes it more tasty and fragrant but also softer.
Follow me immediately in the recipe for this soft yogurt and lemon cake with coconut flour that we prepare together now; you can find the pound cake video recipe on my YouTube channel, CLICK HERE TO WATCH IT.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 28-30 cm loaf pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/2 cup sunflower oil
- 1/2 cup plain yogurt
- 1 vial lemon flavoring
- 1 lemon zest
- 1 2/3 cups all-purpose flour
- 1/2 cup coconut flour
- 1 packet baking powder
- 3/4 cup powdered sugar
- to taste lemon juice
- 2 tablespoons coconut flour
Steps
To prepare this delicious pound cake, start by placing the eggs and sugar in a bowl and mixing well with a hand whisk for a couple of minutes. Gradually add the sunflower oil while continuing to mix.
Add the yogurt; I used plain yogurt, but lemon, coconut, or even vanilla yogurt works just fine, so continue mixing.Add the grated lemon zest and lemon flavoring, then continue mixing with the hand whisk. Now you need to add the dry ingredients, so sift in the all-purpose flour and baking powder, and add the coconut flour. Work the batter for a couple of minutes with the hand whisk until it is creamy and lump-free.
Line the inside of a loaf pan with parchment paper and pour in the batter, level it, and bake in a preheated static oven at 350°F (180°C) for about 35-40 minutes. Perform the toothpick test.While the pound cake bakes, prepare the glaze by placing the powdered sugar and a few drops of lemon juice in a bowl. Mix with a spoon until you have a thick and creamy glaze. Add the coconut flour, mix, and adjust with more lemon juice if needed. Cover the glaze with plastic wrap and set aside.
Once the pound cake is baked and cooled, pour the lemon and coconut glaze over it, and there you have it, the coconut yogurt and lemon pound cake with coconut flour is ready to be enjoyed, soft, fragrant, and delicious!
… Vane’s tips
The pound cake can be stored for 4 days under a cake dome or wrapped in plastic wrap.
You can make a cake with the same quantities in a 22-24 cm diameter pan.
You can use orange instead of lemon.
You can skip the coconut flour; in that case, add 1/3 cup more of all-purpose flour.
