Ginger Ale Pound Cake

With lemon icing

Print Recipe

Servings: 12

Warmer weather calls for lighter, brighter flavors like lemon, ginger and coconut. Add some fresh fruit and whipped cream and serve at Easter brunch!

Ingredients

2 sticks butter

½ cup shortening

5 large eggs

2½ cups sugar

3 cups flour

¾ cup ginger ale

½ teaspoon salt

2 teaspoons vanilla

2 teaspoons lemon flavoring

2 cups powdered sugar

2–3 tablespoons lemon juice

¾ cup toasted coconut

1 package (9-ounce) milk chocolate mini eggs (we used Cadbury)

Preheat oven to 325 degrees.
Grease a tube or Bundt pan with shortening and dust with flour. Beat butter and shortening until creamy.
Slowly add eggs one at a time. Mix in sugar. Alternate adding flour and ginger ale. Then mix in the salt, vanilla and lemon flavoring.
Bake for approximately 100 minutes. Around the 40-minute mark, put a piece of foil over the pan to avoid burning the top. Remove cake. Cool.
For the icing, whisk the powdered sugar and lemon juice until smooth and barely thin enough to drizzle. Press the coconut around the cake’s cavity in a nest-like shape. Fill with mini eggs.