PaleoNewbie-Pound-Cake-1266x850-wrp50

Paleo Lemon Pound Cake

Have you noticed any luscious-looking strawberries at the grocery store lately? I was poking around last weekend in the produce section and found beautiful, perfect strawberries, raspberries and blueberries…

My mouth started to water. Then, next to the heavenly berries I saw a processed pound cake and a container of whipped “topping”. Wrong ingredients of course…but hey, what a great idea!

At that moment I knew I just had to make a paleo and gluten-free pound cake deserving of those luscious berries bouncing around in my cart. I added a few fresh lemons to my grocery haul and went home and started experimenting.

My first version of this cake recipe was great – if you like lemon muffins. I realized making a really good paleo pound cake wasn’t going to be a cake walk. So while my husband munched on the lemon muffins, I tweaked the recipe and had another go around at the pound cake.

This time it turned out just the way I wanted. It really does remind me of a store-bought pound cake. It’s dense but with a very light, lemony taste and texture. And it’s just begging to be topped with fresh berries and a dollop of whipped coconut cream.

Try this one…it’s like a little burst of spring in your mouth! It’s super simple to make too, with ingredients I bet you already have in your paleo cupboard right now.

And again, the best part is you can serve this up to anyone – whether they’re paleo or not – and I can pretty much guarantee they’re going to ask for a second slice!

This should be a spring staple for your paleo treats. It know it will be for me!

Make this up, and step outside with a slice to enjoy some time in the sunshine with the people you love. To me, that’s what delicious and healthy cooking is all about. :)

Happy spring everyone!

Paleo Lemon Pound Cake Recipe

Paleo Lemon Pound Cake Recipe

Ingredients

    Dry Ingredients
  • 1 1/2 cups almond flour
  • 3 tbs coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Zest from 2 lemons
  • Wet Ingredients
  • 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

Instructions

  1. Preheat oven to 350-degrees F
  2. In a medium mixing bowl, combine all dry ingredients, including lemon zest
  3. In a separate medium bowl, combine all wet ingredients
  4. Pour wet ingredients into the dry ingredients bowl and stir to combine
  5. Allow batter to set for a few minutes, and then stir again
  6. Lightly grease bread pan with coconut oil
  7. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit
  8. Bake 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!)
  9. Remove from oven and allow to completely cool before removing from pan
  10. Slice and serve – top with fresh fruit and coconut whipped cream if desired
  11. Keep refrigerated and covered between servings
http://paleonewbie.com/paleo-lemon-pound-cake-recipe/

32 replies
  1. France
    France says:

    I’ve made this Lemon-Pound Cake several times and sometimes put Chocolate chips, blueberries or raisins in it. All has worked well so far. I have another in the oven as I write this and hope it turns out as well. Thanksgiving dinner at my daughter’s tomorrow.

    Reply
  2. zulma
    zulma says:

    I made this last night and it was so good!!! I added extra lemon juice and zest and also used clarified butter (ghee) instead of coconut oil. It came out very moist and lemony which we love. Thank you for a great recipe!

    Reply
  3. Lesia
    Lesia says:

    I just took this out of the oven and it’s delicious! I only cooked it 30 minutes and it got pretty brown on the outside and did not rise a lot but the flavor and texture is amazing. Can’t wait to try it with whipped cream and berries.

    Reply
  4. Shelley
    Shelley says:

    Made this lemon cake last night for friends…there was not a single crumb left. I added a little lime zest in addition to the lemon zest. Will be making this one again for sure :-)

    Reply
    • Trina B
      Trina B says:

      Shelly, thank you! I made it a couple of weeks ago for friends and they loved it as well. Thank you for taking the time to comment. I really appreciate it! :)

      Reply
  5. Anonymous
    Anonymous says:

    This looks delicious and I would like to make it for my husband, but he does not like coconut which is such a problem with SO many paleo recipes. So looking at this recipe I thought I could switch out the coconut milk with almond milk, but is there a problem with leaving out the coconut flour and just upping the almond flour by the 3 TB? Don’t know why that 3 TB was added…

    You would not believe how he can pick out even a hint of coconut in something. Truly annoying. ;)

    Reply
    • Trina B
      Trina B says:

      I made the recipe with the addition of coconut flour for texture and also because it helps absorb moisture. If it was made with all almond flour it would require more than 3 tbs of almond flour, but I’m not sure how much since I haven’t made it that way. It would also change the texture.

      Reply
  6. Matt
    Matt says:

    Any suggestions for why my paleo baking (particularly breads and cakes) come out brown rather than the pictures I’ve seen? This recipe still made a delish lemon cake though!! THANKS!

    Reply
    • Trina B
      Trina B says:

      Matt, it could be that the temperature in your oven is slightly off? Mine was off and I had no clue until I bought a 5$ thermometer to check the temp inside my oven. It was off 35 degrees and I had no clue! Also, I have a convection oven that helps circulate the air. I have made the recipe 3 times now and it’s comes out golden, but not brown. Maybe turn the temp down a bit and cook a bit longer checking as you go. Glad you like the recipe! :)

      Reply
  7. Anonymous
    Anonymous says:

    I just made this and it was a fail. The center would not rise…I used a standard loaf pan, perhaps that was the issue? I double checked the ingredient list to be sure I had not made an error there. What size pan is recommended

    Reply
  8. Nicki
    Nicki says:

    This turned out really well (mostly)! However, if you’re planning on trying this recipe, I definitely recommend only cooking it for 35-40 minutes. I cooked my loaf for 45 minutes at 350 degrees, and it was definitely too brown on top and overdone, not at all like the photos look here. I checked on my loaf after about 35 minutes of cooking in the oven and it looked great. I should have just taken it out then I think. I plan on making it again and cooking it for less time to see what happens.

    Reply
    • Trina B
      Trina B says:

      Nicki, I just checked the temperature of my oven with a thermometer. You’re right. Something has happened in last few weeks and it is registering under temperature at 350 and taking longer to reach full temperature. I’m so sorry! I will revise the recipe to 35-45 min. Ugh! It’s a newer oven and I never suspected it being wrong. Thank you for letting me know! :)

      Reply
  9. Tatiana
    Tatiana says:

    Should I add the coconut oil with the wet ingredients or is just to grease the bread pan?
    Thank you.
    Can’t wait to try it!

    Reply
  10. Delissin
    Delissin says:

    It looks amazing! Like the real thing.

    Getting a grain-free pound cake is really difficult. Thanks for the recipe.

    The almond flour, is grlound almonds or dehidrated/defatted podwered almonds?

    Yedah

    Reply

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