Paleo Lemon Pound Cake by Civilized Caveman
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Lemon Pound Cake2 cups almond flour (185 grams)1/2 cup coconut flour (63 grams)1/2 teaspoon sea salt1 tsp baking soda (3 grams)2 tablespoons chocolate chips2/3 cup raw honey, melted2/3 cup coconut oil, melted4 large eggs1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk2 tablespoons pure lemon extract1 tablespoon lemon zestStrawberries for garnish
Lemon Pound Cake
Preheat oven to 350 degrees fahrenheit.
Prepare a 9×9 baking pan by coating the interior lightly with coconut
oil.
Cut parchment paper to fit the bottom of the pan and place it
over the coconut oil.
Sift dry ingredients including chocolate chips in a large mixing bowl and stir with a whisk to
combine.
Place oil and honey in the bowl of a food processor and process for 2 minutes.
Add eggs, one at a time, mixing after each addition.
Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
Let cake cool in the pan for 10 minutes
Remove cake from pan and let cool completely.
Add optional glaze (not included, glaze recipe on website) and garnish with strawberries.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JRZ4929.
Preheat oven to 350 degrees fahrenheit.
Prepare a 9×9 baking pan by coating the interior lightly with coconut
oil.
Cut parchment paper to fit the bottom of the pan and place it
over the coconut oil.
Sift dry ingredients including chocolate chips in a large mixing bowl and stir with a whisk to
combine.
Place oil and honey in the bowl of a food processor and process for 2 minutes.
Add eggs, one at a time, mixing after each addition.
Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
Let cake cool in the pan for 10 minutes
Remove cake from pan and let cool completely.
Add optional glaze (not included, glaze recipe on website) and garnish with strawberries.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JRZ4929.
Nutritional Info Amount Per Serving
- Calories: 320.5
- Total Fat: 22.9 g
- Cholesterol: 58.3 mg
- Sodium: 139.9 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 4.2 g
- Protein: 6.4 g
Member Reviews