Lemon Pound Cake
OMG ⭐️ KOSHER FOR PASSOVER
I legit outdid myself with this cake. It’s everything you want in a good pound cake, moist, tender, and absolutely zesty with delicious flavor.
Really easy to make, BUT you must make the coconut condensed milk first – THAT RECIPE is in the post right before this one!
Ingredients
For the Dry Ingredients:
1/2 cup coconut flour
1/2 cup tapioca flour
1/4 cup potato starch
2 tsp/ baking powder
1 large lemon zested
For the Wet Ingredients:
1 cup oil
1/2 cup sugar
5 large eggs
1 cup plus 2 tbsp. Coconut condensed milk
2 tsp. Vanilla
Instructions
In a large bowl mix together all the dry ingredients
In another bowl whisk together the oil and sugar till combined well.
Then whisk in the eggs and really mix well till they are nice and frothy.
Then add the condensed milk and vanilla and whisk very well till everything is combined.
Slowly pour the wet ingredients into the dry and fold in with spatula.
And then use a whisk and make sure that everything is well mixed and no lumps
Pour into a well greased bunt pan.
Bake on 350F for about 45-50 minutes till the cake is nice and golden
Remove and let it cool completely.
Once cooled flip over onto parchment lined plate or wire rack.
Mix together 1/2 cup confectioners sugar with 1.5 tbsp water and more lemon zest.
Pour over top of cake to glaze.
Then eat!