Making sweet memories with pound cake

This moist pound cake is flecked with sweet coconut and lemon zest, with a sweet-tart glaze. Great memories also go along with the pound cake. My mother would make the “Lemon Coconut Pound Cake” every Easter and again the pound cake would appear around the 4th of July. I make a fresh raspberry sauce to accompany the cake. It is a great cake to freeze, but do not add the glaze until the cake has thawed. This recipe can be changed to Lime Coconut Pound Cake by substituting the lemon juice and lime zest. Now get busy making your own memories…Happy Spring! Luscious Lemon Coconut Pound Cake3 cups flour1 tsp. baking powder1/4 tsp. salt3 sticks unsalted butter (room temperature)3 cups sugar6 eggs1 cup evaporated milk (or 1 cup coconut milk)1/2 cup flaked coconut2 tbsp. lemon juice (fresh) 2 tbsp. grated lemon rind (or zest)Position a rack in the center of the oven. Preheat 325 degrees. Grease and flour 10 inch tube pan and tap out the excess. In a small bowl, whisk together the flour, baking powder and salt until evenly combined. Set aside. Beat butter until creamy and smooth. Gradually add the sugar; beating continuously on medium-high speed until light and fluffy (this will take about 3-5 minutes). Scrape down the side of bowl as needed. The batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Add the flour mixture and evaporated milk alternately until well incorporated. Stir in the coconut, lemon juice and grated lemon rind. Pour batter into prepared tube pan. Bake for 1 hour or until the cake pulls from the side of the pan. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from pan and drizzle with “lemon glaze.” 2 c. powdered sugar2 tbsp. butter, melted2 tbsp. water1/3 c. fresh lemon juiceStir mixture and apply to warm cake with a pastry brush and sprinkle grated lemon rind on top*** Did know you can use lemonade mix to make the lemon glaze ***1/2 c. lemonade mix1/2 c. water 1/4 c. melted butter2 c. powdered sugarfresh raspberry sauce4 cups fresh raspberries, divided 1/4 cup sugar1/2 teaspoon fresh lemon juiceCombine two cups of raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries and lemon juice. Cover and chill. Strawberries can be a great substitute.