FLORIBBEAN LEMON CREAM CHEESE POUND CAKE W/ Coconut–White Rum Glaze
Notes
I searched for a lemon pound cake recipe and realized everybody was making the same thing. So I fixed that. This Floribbean lemon cream cheese pound cake keeps the classic soul of a pound cake but gives it a different passport—layered citrus, coconut undertones, and a white rum glaze that tells you exactly where this cake is from.This is still a pound cake. Dense, rich, buttery. But it walks with my VI swagger. Cream cheese brings tenderness, lemon and lime add brightness, coconut milk rounds everything out, and that rum glaze seals the deal.If you love traditional pound cake but want something that feels familiar and different at the same time, this one delivers.
Ingredients
Pound Cake Batter
1 lb Andouille sausage (or smoked sausage), sliced into rounds or Ground Turkey
1½ cups (3 sticks) unsalted butter, room temp
8 oz cream cheese, room temp
2½ cups cane sugar
½ cup light brown sugar
6 large eggs, room temp (If eggs aren’t room temp, place them in warm water for 5 minutes)
2¾ cups cake flour
¼ cup fine coconut flour (If you don’t have coconut flour, replace it with ¼ cup cake flour. Do not increase the coconut flour amount)
½ tsp baking powder
½ tsp fine sea salt
¼ tsp fresh grated nutmeg
Zest of 2 lemons + 1 lime
3 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
¼ cup full-fat coconut milk
2 tsp pure vanilla extract
½ tsp lemon extract (optional)
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Ingredient Notes & Substitutions
Cream cheese & butter (room temperature): The foundation for a rich, tender crumb and smooth batter.White sugar & brown sugar: Adds sweetness while bringing moisture and depth of flavor.Eggs (room temperature): Essential for proper emulsification and structure—cold eggs will break the batter.Lemon & lime zest: Layered citrus aroma without overpowering the cake.Coconut milk: Adds subtle Floribbean richness and softness to the crumb.Vanilla extract & lemon extract: Enhances and sharpens the citrus profile.Cake flour: Keeps the cake soft and delicate while staying true to pound cake texture.Fresh nutmeg: A quiet but important background note that elevates the cake.
Directions
Cream with PurposeCream butter + cream cheese until smooth. Add cane sugar + brown sugar and Cream 4–5 minutes on medium speed until visibly lighter in colorEggs, Slow & SteadyAdd eggs one at a time. Scrape the bowl. Respect the process.Floribbean Citrus LayerMix in:
Lemon + lime zest
Lemon + lime juice
Vanilla
Coconut milk
This gives brightness + roundness, not sharp acidity.Dry IngredientsWhisk together dry ingredients and fold in gently. The coconut flour adds subtle body — not coconut cake energy.BakeBake at 325°F:
Bundt: 75–85 min
Loaves: 60–70 min
Cool completely before glazing.COCONUT–WHITE RUM GLAZE
1½ cups powdered sugar
2 Tbsp fresh lemon juice
1 Tbsp white rum(optional)
1 Tbsp coconut milk
Pinch salt
Whisk smooth. Drizzle generously.
Chef Winston’s Tips
Start with everything at room temperature—cold ingredients ruin the creaming process.Cream butter, cream cheese, and sugars properly—this is where air and texture are created.Add eggs one at a time and let each fully incorporate to avoid curdling.Scrape the bowl often so nothing gets left behind.Fold the flour by hand at the end to avoid overmixing and a tough cake.Bake low and slow at 325°F for even cooking and a perfect crumb.Let the cake cool before glazing so the glaze cascades, not melts off.
Serving Notes
Chef Tip: Brush cake lightly with warm rum + lemon before glazing.
