Paleo Lemon Pound Cake
This Paleo Lemon Pound Cake is so simple, but so delicious! Made with gluten free, dairy free + refined sugar free ingredients, this cake is moist, tangy + everything you want in a baked good.
Servings: 12 slices
Ingredients
Wet Ingredients
- 1/3 cup melted, but cooled, coconut oil OR ghee***
- 3 eggs
- 1/3 cup maple syrup
- 2 lemons, juiced
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1.5 tsps baking powder***
- 1 tsp salt
- 2 lemons, zested
Optional NON-PALEO Glaze
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350f or 175c. Line a bread pan with parchment paper or grease well!
- In a large bowl, mix together all of the wet ingredients until thoroughly combined.
- Add the dry ingredients to the wet ingredients + stir until the batter is well mixed.
- Spoon the batter into the loaf pan and smooth the top.
- Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean. (Baking time will differ based on your oven.)
- Allow to cook for 5 minutes in the pan before removing to cool on a cooling rack.
- Slice and serve OR top with optional, non-paleo glaze
Optional Non-Paleo Glaze
- Mix together the powdered sugar and lemon juice. Drizzle over the top!
Notes
Using regular coconut oil in this recipe will result in a coconut taste. IF you aren't a fan of coconut, be sure to use refined coconut oil or ghee. You can also use butter if you aren't paleo.
Also, please be aware that traditional baking powder may contain traces of cornstarch, making it not 100% paleo.