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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-324160′]
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!
Ingredients
- 1 1/2 cups almond flour
- 3 Tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- Zest from 2 lemons
- 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 Tbsp melted coconut oil
Instructions
- Preheat oven to 350-degrees F
- In a medium mixing bowl, combine all dry ingredients, including lemon zest
- In a separate medium bowl, combine all wet ingredients
- Pour wet ingredients into the dry ingredients bowl and stir to combine
- Allow batter to set for a few minutes, and then stir again
- Lightly grease bread pan with coconut oil
- Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit
- 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!)
- Remove from oven and allow to completely cool before removing from pan
- Slice and serve – top with fresh fruit and coconut whipped cream if desired
- Keep refrigerated and covered between servings