Paleo Lemon Pound Cake Recipe

The following recipe has been adapted from The Civilized Caveman. This recipe is not Whole30 approved because of the “fakeness” of it, but it is completely paleo.

lemon cake

Ingredients

Lemon Pound Cake

  • 2 cups almond flour (185 grams)
  • 1/2 cup coconut flour (63 grams)
  • 1/2 teaspoon sea salt
  • 1 tsp baking soda (3 grams)
  • 2/3 cup raw honey, melted
  • 2/3 cup coconut oil, melted
  • 4 large eggs
  • 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
  • 2 tablespoons pure lemon extract
  • 1 tablespoon lemon zest
  • 1/2 cup Enjoy Life brand chocolate chips

Glaze

  • freshly squeezed lemon juice from 2 lemons
  • lemon zest from 1 lemon
  • 1 vanilla bean pod
  • 4 tablespoons raw honey

Instructions

Lemon Pound Cake
  1. Preheat oven to 350 degrees F.
  2. Prepare a 9×9 baking pan by coating the interior lightly with coconut oil.
  3. Cut parchment paper to fit the bottom of the pan and place it over the coconut oil.
  4. Sift dry ingredients in a large mixing bowl and stir with a whisk to combine.
  5. Place oil and honey in the bowl of a food processor for 2 minutes.
  6. Add eggs, mixing after addition of each.
  7. Add coconut milk, lemon extract, and lemon zest, until combined.
  8. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine until smooth
  9. Fold in the chocolate chips
  10. Pour batter into prepared pan and bake until it passes the toothpick test,  approx. 30 mins
  11. Let cake cool in the pan for 10 mins
Glaze
  1. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
  2. Add the vanilla bean pod, lemon juice, zest, and honey to the pan over medium heat.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Let cool to room temperature. Remove pod and discard.
  5. Using a fork, poke several holes in the top of the cake
  6. Pour glaze over the cake
  7. Serve immediately or cover and store in the refrigerator.

I was not a big fan of the glaze. I liked this cake better without it. The chocolate chips were my brilliant addition though 🙂 This cake is great for breakfast with some strawberries or as a nice bite after dinner. Some warm it up, but I really liked it cold.

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