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!