30 minutes
Want a luscious Paleo dessert that’s a take on a beloved classic? Try this fluffy and soft lemon pound cake bursting with lemon flavor!
To get the best results, use pastured eggs (for maximum rising power) and quality coconut flour (should be fine-textured and cream colored, not white).
Make sure to get a loaf pan that’s the correct size. A standard loaf pan will make a cake that won’t rise as high, so use a pan that’s 7.5” by 3.5”.
Don’t forget coconut butter — it has lots of healthy coconut fats, while the maple syrup adds a delicious natural sweetness.
40 minutes
1 loaf
1. Preheat the oven to 350℉ and grease a 7.5” by 3.5” loaf pan.
2. In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, lemon juice, and lemon zest.
3. Add the coconut flour, tapioca starch, baking soda, and salt. Mix well.
4. Transfer to prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in center of cake comes out clean.
5. Remove from pan and cool completely.
6. In a small bowl, mix together the coconut butter, maple syrup, and lemon juice for the glaze. Spread on cake.
7. Slice and enjoy.
