Nothing tastes more like Springtime than a luscious, lemon pound cake.
And when families and friends gather to celebrate special occasions, having fabulous recipes that allow us to indulge a little while maintaining our healthy approach to eating is an absolute necessity.
This recipe comes from Paleo Newbie, and you’re just going to love it for special occasions!!
Paleo Lemon Pound Cake
1 1/2 cups almond flour
3 tbs 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 tbs melted coconut oil
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 a bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit, then pour the batter into the pan.
Bake for 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 the oven and allow to completely cool before removing from the pan.
Slice and serve – top with fresh fruit and coconut whipped cream, if desired.
Keep refrigerated and covered between servings.
BCN, CNHP, LDHS