Coconut Oil Pound Cake With Almonds and Lime Zest

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READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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