Coconut Oil Pound Cake With Almonds and Lime Zest
- Ready In:
- 1hr 10mins
- Preheat oven to 350 degrees F; grease a 9x5 inch loaf pan.
- Prepare the topping in a small bowl by combining the almonds, 2 tablespoons sugar, and 1 tablespoon water; set aside.
- Next, melt the coconut oil in a small pan, then pour it into a large bowl; whisk in the remaining sugar, milk, eggs, and lime zest.
- Then in a medium bowl, whisk together the dry ingredients: flour, baking powder, nutmeg, and salt; fold the dry ingredients into the wet ingredients until combined.
- Pour the batter into the loaf pan and smooth out with a spatula; sprinkle the almond topping on top.
- Bake until golden and a toothpick inserted in the center comes out clean, about 60 minutes; allow to cool on a wire rack 10 minutes before attempting to remove from the loaf pan.
- Cool completely before serving.
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