We host a Bible Study from our church at our home most Thursdays. It begins at 7:00 pm. Most Thursdays I also pick my daughter up from an organization where she volunteers at 5:00 pm. So, most Thursdays I am pretty busy. 🙂 But, this particular week my husband offered to pick my daughter up and I was so grateful!! After spending some time reading, I decided to make some dessert for Bible Study. I was perusing my Grandmother’s copy of the Better Homes and Garden’s Cookbook and found a pound cake recipe. But, it included cake flour…which I rarely have and also included shortening, which I don’t like to use…so, here is my version with all-purpose flour and coconut oil. I wasn’t sure if the coconut oil would work as a replacement for shortening, but it did and this cake was a hit! I strongly urge you to try it. 🙂
Here are the ingredients:
2 1/4 cups All Purpose Flour
1 1/4 teaspoons Kosher Salt
1 teaspoon Baking Powder
2/3 cup Coconut Oil
1 1/4 cups Sugar
1 tablespoon Grated Lemon Zest
1 tablespoon Lemon Juice
1/2 cup Half and Half
3 eggs
Instructions:
Combine the flour, salt, and baking powder and set aside. Add the coconut oil and sugar together and cream them together until light and fluffy (about 2 minutes). Add in lemon zest, lemon juice and half and half and mix until combined. Now, add the dry ingredients and mix until smooth. Add in your eggs one at a time, mixing for 30 seconds in between. Pour into a loaf pan and bake at 300 degrees for 1 hour and 20 minutes or until a toothpick comes out clean when poked in the middle of the loaf.
I served this Pound Cake with Lemon Blackberry Topping and plenty of fresh whipped cream.
*I adapted this recipe from the 1965 Better Homes and Gardens New Cookbook’s recipe called “Golden Pound Cake”.
[…] ← Lemon Pound Cake (with Coconut Oil!) […]
YUM!
did you know that cake flour is all purpose flour w/ 2 tb replaced w/ cornstarch. in other words, put 2 tb in your 1 cup measuring cup then fill the rest w/ all purpose flour. i’ve used it quite a bit and love the extra texture it adds to pancakes, waffles, and cakes. hope my comment makes sense 🙂
Melissa, I had no idea! Thank you for the tip! 🙂
I love that you made the pound cake fresh. 🙂 Thanks for sharing at Family Fun Friday!
Monica
http://happyandblessedhome.com
hope to see you again later this week at:
http://happyandblessedhome.com/category/family-fun/
Ooh! This looks really yummy! I love coconut oil, and this looks like an awesome excuse to bake with some! 😉
Congrats! You are being featured at my Super Link Party! I hope you come back Wednesday to check it out! http://earning-my-cape.blogspot.com/2013/03/super-link-party-43.html
If you have a blog button, please send me display it under Featured Guests for the week. 🙂
Thank you so much for featuring me! I am honored! This pound cake is a GREAT reason to use some coconut oil for sure :)! Hope you enjoy! Blessings to you! 🙂
I’m in the middle of making this very delicious sounding pound cake and I don’t see when I’m supposed to add the half and half. I’m adding it with the eggs, but please advise for the next time I make it.
Thanks!
I am so sorry Maryann! I add the half and half with the lemon juice and zest. I just noticed the same thing when I was re-photographing that post this week. Enjoy!