Name: Paleo Lemon Pound Cake
Prep time: 10 min
Cook time: 40 min
Ingredients: 1/3 cup melted, but cooled, coconut oil OR ghee***; 3 eggs; 1/3 cup maple syrup; 2 lemons, juiced; 1 cup almond flour; 1/4 cup coconut flour; 1.5 tsps baking powder***; 1 tsp salt; 2 lemons, zested; 1/2 cup powdered sugar; 1 tbsp lemon juice

This Paleo Lemon Pound Cake is simple, moist + DELICIOUS! Made with gluten free, grain free + refined sugar free ingredients, it’s an allergen friendly treat that can be happily enjoyed by the entire family. Bright, fresh + so decadent!

A few weeks ago I shared a recipe for Paleo Lemon Cookies + you guys went wild. It seems like we’re all in the same boat as lovers of all things lemon. This Paleo Lemon Pound Cake is going to scratch that same itch in the best way possible.

It’s light + moist, rich + zingy…plus it comes together in 1 bowl in just a few minutes! PERFECT dessert or coffee time snack.

Anytime I set out to create a dessert or a treat for this space, I really aim to choose something that everyone can feel confident making + can really enjoy. I did my best to keep this recipe low in sugar for those of us who watch that, high in healthy fats for satiety +extra easy to put together because most of us don’t have time for complicated recipes right now.

Let’s dive into your new FAV Paleo Lemon Pound Cake!

Ingredients for this Paleo Lemon Pound Cake

The ingredients in this cake are pretty simple + really on par with most other paleo baked goods that I share. We’re using a blend of grain free flours + other standard baking ingredients like eggs and a sweetener. The ingredients you’ll need are:

Oil – the recipe calls for coconut oil, but be sure to use refined coconut oil if you don’t want a coconut undertone to the cake. You can also use ghee or even butter if you aren’t dairy-free!
Eggs
Maple syrup – you might be able to use honey, but I haven’t tried it!
Lemon Juice
Almond Flour
Coconut Flour
Baking Powder – please keep in mind, traditional baking powder is often made with cornstarch, meaning its not 100% paleo. You can find grain free baking powder if necessary!
Salt
Lemon Zest

I haven’t tested this cake with any other flours, so I can’t speak to whether or not it would work! I recommend getting your hands on some well priced almond + coconut flour. You can always use the leftovers to throw together my Paleo Lemon Cookies, No Bake Brownie Bites or Paleo Cookie Dough!

Putting it Together + Baking the Cake

This cake can really be put together in one bowl. The instructions in the recipe are much more detailed than that, but they’re equally as simple. It’s a bit of stirring + that’s it!

Here are some helpful tips + tricks to ensuring that your cake turns out well:

Depending on your thoughts on coconut, select your oil wisely! Unrefined coconut oil will result in a coconuty taste in your bread.
BE SURE to line your bread pan with some parchment paper for easy removal. If you don’t have any, be sure to grease your pan well.
When mixing your wet ingredients, be sure your coconut oil is melted, but at room temperature. If it’s too warm, it will start to cook the eggs, which we don’t want.
Make sure to zest your lemons before you juice them! It’s quite hard to get zest off of an already juiced fruit, ha!
Please note that the glaze is OPTIONAL and that it’s not Paleo. Powdered sugar is not a paleo ingredient, but my husband loves it, ha!

Once mixed + in the pan, simply pop it in the oven. Make sure to check your cake starting at 30 minutes. Due to slightly different levels of measuring dry ingredients + to slightly different oven temps, the cooking time could differ by a full 10 minutes! You really just want a toothpick to come out of the cake cleanly. The cake will also spring back when you touch it.

Cooling, Serving + Storing

Once baked, allow the Paleo Lemon Pound Cake to cool in the pan for 5 minutes or so before using the parchment paper to remove it. Leave it to cool completely on a cooling rack before cutting into slices.

Feel free to leave this beauty unadorned or to serve it with some coconut whipped cream, berries, some jam or butter spread on top or with the optional powdered sugar lemon glaze. They’re all delicious!

Once cooled + sliced, I would store the leftovers in the fridge. They’re delicious cold + should keep for at least 3-5 days. Feel free to pop them in the freezer if you’re planning on keeping them longer than that. To serve, remove from the fridge or freezer in advance to come to room temp or pop in the microwave for a few seconds! Delish!

As always, feel free to pin this recipe to make all summer long. I know I’ll be baking it again + again. When you finally do give it a try, be sure to tag me on Instagram! I LOVE seeing your creations! And lastly, ratings + reviews on my recipes help me so much, so if you give this one a shot, I’d love for you to let me know what you think below. Happy baking!

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