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“This is one of my favorite pound cakes. I often make it without the lemon curd filling and sometimes without the orange glaze. Lemon curd filling is made 1 day in advance (not included in prep time.)”

Ingredients Nutrition


  1. BATTER: Preheat oven to 300 degrees F.
  2. Generously grease and flour a 10-inch tube pan.
  3. In a small bowl, combine flour, salt, and baking soda.
  4. In a large bowl, cream butter.
  5. Slowly add sugar, beating until light and fluffy.
  6. Beat in eggs, one at a time.
  7. Blend flour mixture into butter mixture alternating with sour cream.
  8. Fold in vanilla and coconut.
  9. Spoon batter into prepared pan.
  10. Bake 1 1/2 hours or until a toothpick inserted in the center comes out clean.
  11. Cool cake in pan on a wire rack 30 minutes.
  12. Invert cake onto wire rack and cool completely.
  13. Cut cake in 1/2 to make 2 layers, using a serrated knife.
  14. Fill with 1 1/4 cups lemond curd filling, spread 1/4 cup on top.
  15. (Remaining curd is passed around once the cake has been sliced) Immediately pour orange glaze over top of cake allowing some to drizzle down the sides.
  16. LEMON CURD FILLING (make 1 day ahead): Remove peel from lemons (yellow part only) using a vegetable peeler.
  17. Chop finely in a food processor.
  18. Squeeze lemons to measure 1 cup of juice.
  19. In a double boiler, heat lemon juice, peel, sugar, and butter until sugar dissolves and butter melts.
  20. Strain eggs into lemon mixture.
  21. Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly for about 20 minutes- do not boil.
  22. Pour into a jar or bowl.
  23. Place plastic wrap on surface to prevent skin from forming; let cool and refrigerate over night.
  24. ORANGE GLAZE: In a small saucepan, heat orange juice, sugar, lemon juice, and almond extract over low heat, swirling pan occasionally until sugar dissolves.
  25. Increase heat and boil until reduced by 1/4 or about 5 minutes.

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