Perfect Pound Cake

The Southern Vegetarian Cookbook continues to knock my socks off. My normally salt-favoring husband has been requesting more dessert lately, and since I got tired of him complaining that the only sweet treats we had in the house were covered with dark chocolate (I do this on purpose. I don't have to share.), I whipped up this pound cake that the authors promised would be amazing. And it is. This is hands down the best pound cake I have ever had. Ever. I'd be willing to bet a large sum of money that I will never meet another I like better. 

Nannie's Pound Cake

-from The Southern Vegetarian Cookbook

Cake

• 6T. unsalted butter
• 2 T. coconut oil
• 4 oz. light cream cheese
• 1/4 c. shortening (this is a Southern cookbook, after all. A little shortening is to be expected, right?)
• 3 large eggs, beaten
• 1 1/2 c. sugar
• 1 1/2 c. flour
• 1 t. vanilla extract

-1 t. coconut extract

Lemon Glaze

• 1/2 c. powdered sugar
• 1/2 T. butter, melted
• 3 t. (same as 1 T.) 2% milk
• zest of 1 lemon
• 1/2 t. vanilla extract

Whisk ingredients together just prior to pouring over warm cake. Thin with another teaspoon of milk if it's not pourable.

Measure out all ingredients for cake and let sit on the counter for 1 hour--it all has to be at room temperature before you start. In a stand mixer with the whip attachment (the one that looks like a large whisk), beat butter, coconut oil, shortening, cream cheese together until well combined. Add eggs, beat well. Add flour and sugar, beat well. Add vanilla and coconut extracts, beat well. Pour into a well greased loaf pan and put into a COLD oven (this means you did not preheat it before hand). Turn the oven on to 325. Bake for 80-90 minutes or until golden brown (while my cake felt set to the touch when it was done, a toothpick never came out perfectly clean. FYI.). Let it cool for 10 to 15 minutes, then remove from pan and drizzle with lemon glaze.