Paleo Lemon Pound Cake

Have you noticed any luscious-looking strawberries at the grocery store lately? I was poking around last weekend in the produce section and found beautiful, perfect strawberries, raspberries and blueberries…

My mouth started to water. Then, next to the heavenly berries I saw a processed pound cake and a container of whipped “topping”. Wrong ingredients of course…but hey, what a great idea!

At that moment I knew I just had to make a paleo and gluten-free pound cake deserving of those luscious berries bouncing around in my cart. I added a few fresh lemons to my grocery haul and went home and started experimenting.

My first version of this cake recipe was great – if you like lemon muffins. I realized making a really good paleo pound cake wasn’t going to be a cake walk. So while my husband munched on the lemon muffins, I tweaked the recipe and had another go around at the pound cake.

This time it turned out just the way I wanted. It really does remind me of a store-bought pound cake. It’s dense but with a very light, lemony taste and texture. And it’s just begging to be topped with fresh berries and a dollop of whipped coconut cream.

Try this one…it’s like a little burst of spring in your mouth! It’s super simple to make too, with ingredients I bet you already have in your paleo cupboard right now.

And again, the best part is you can serve this up to anyone – whether they’re paleo or not – and I can pretty much guarantee they’re going to ask for a second slice!

This should be a spring staple for your paleo treats. It know it will be for me!

Make this up, and step outside with a slice to enjoy some time in the sunshine with the people you love. To me, that’s what delicious and healthy cooking is all about. :)

Happy spring everyone!

Paleo Lemon Pound Cake Recipe

Paleo Lemon Pound Cake Recipe

Ingredients

    Dry Ingredients
  • 1 1/2 cups almond flour
  • 3 tbs coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Zest from 2 lemons
  • Wet Ingredients
  • 2 lemons, squeezed – about 1/3 cup of lemon juice
  • 2 tsp pure vanilla
  • 3 eggs, whisked
  • 1/3 cup coconut milk
  • 1/3 cup raw honey
  • 2 tbs melted coconut oil

Instructions

  1. Preheat oven to 350-degrees F
  2. In a medium mixing bowl, combine all dry ingredients, including lemon zest
  3. In a separate medium bowl, combine all wet ingredients
  4. Pour wet ingredients into the dry ingredients bowl and stir to combine
  5. Allow batter to set for a few minutes, and then stir again
  6. Lightly grease bread pan with coconut oil
  7. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit
  8. Bake about 35-40 minutes, or until inserted toothpick comes out clean (Note: cooking times and oven temperatures may vary – don't skip the toothpick test!)
  9. Remove from oven and allow to completely cool before removing from pan
  10. Slice and serve – top with fresh fruit and coconut whipped cream if desired
  11. Keep refrigerated and covered between servings
http://www.paleonewbie.com/paleo-lemon-pound-cake-recipe/

Comments

  1. zulma

    I made this last night and it was so good!!! I added extra lemon juice and zest and also used clarified butter (ghee) instead of coconut oil. It came out very moist and lemony which we love. Thank you for a great recipe!

    • Zulma, I’m so glad you liked the recipe. Lemon has always been a favorite of mine. Thats why you see it in so many of my recipes. I hope you find more to enjoy. :)

  2. Lesia

    I just took this out of the oven and it’s delicious! I only cooked it 30 minutes and it got pretty brown on the outside and did not rise a lot but the flavor and texture is amazing. Can’t wait to try it with whipped cream and berries.

  3. Anonymous

    This looks delicious and I would like to make it for my husband, but he does not like coconut which is such a problem with SO many paleo recipes. So looking at this recipe I thought I could switch out the coconut milk with almond milk, but is there a problem with leaving out the coconut flour and just upping the almond flour by the 3 TB? Don’t know why that 3 TB was added…

    You would not believe how he can pick out even a hint of coconut in something. Truly annoying. ;)

    • I made the recipe with the addition of coconut flour for texture and also because it helps absorb moisture. If it was made with all almond flour it would require more than 3 tbs of almond flour, but I’m not sure how much since I haven’t made it that way. It would also change the texture.

  4. Anonymous

    I just made this and it was a fail. The center would not rise…I used a standard loaf pan, perhaps that was the issue? I double checked the ingredient list to be sure I had not made an error there. What size pan is recommended

  5. Nicki

    This turned out really well (mostly)! However, if you’re planning on trying this recipe, I definitely recommend only cooking it for 35-40 minutes. I cooked my loaf for 45 minutes at 350 degrees, and it was definitely too brown on top and overdone, not at all like the photos look here. I checked on my loaf after about 35 minutes of cooking in the oven and it looked great. I should have just taken it out then I think. I plan on making it again and cooking it for less time to see what happens.

    • Nicki, I just checked the temperature of my oven with a thermometer. You’re right. Something has happened in last few weeks and it is registering under temperature at 350 and taking longer to reach full temperature. I’m so sorry! I will revise the recipe to 35-45 min. Ugh! It’s a newer oven and I never suspected it being wrong. Thank you for letting me know! :)

  6. Tatiana

    Should I add the coconut oil with the wet ingredients or is just to grease the bread pan?
    Thank you.
    Can’t wait to try it!

  7. Delissin

    It looks amazing! Like the real thing.

    Getting a grain-free pound cake is really difficult. Thanks for the recipe.

    The almond flour, is grlound almonds or dehidrated/defatted podwered almonds?

    Yedah

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