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 try and make a gluten-free pound cake with paleo ingredients that deserved the luscious berries bouncing around in my cart. I added a few fresh lemons to my grocery haul and went home to start the experiment.
My first version of this cake recipe was great – if you like lemon muffins. That’s when I realized making a really good paleo-friendly 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 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 was nice and dense but with a 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 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 may quickly become one of your favorite desserts. Just remember there are a few carbs in this one, but for an occasional treat it’s really hard to beat.
Make this one and step outside to enjoy a slice in the sunshine with the people you love. To me, that’s what delicious and healthier cooking is all about. 🙂
Happy spring everyone!