GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO & SPECIFIC CARBOHYDRATE DIET (SCD).
Few things in life are more comforting that a good lemon pound cake. I used to make one years ago and I was craving one recently. To me, sitting down with a slice of this with a nice cup of tea is heaven. I made this recently for my mom and she loved it. Of course like all of my recipes this is gluten, grain and refined sugar-free and suitable for the SCD. This cake is also dairy-free and Paleo. I buy lemons every week because I love to bake with them so much. I’ll buy unwaxed, organic ones if possible.
Ah, lemon pound cake. This version is light and moist as a lemon pound cake should be. It is really quick to make and freezes well so you can easily double the recipe. I usually bake an extra one for work snacks and freeze one or two slices together. It’s so handy to have ready-made snacks in the freezer. Success on the Specific Carbohydrate Diet is definitely down to being prepared. I found the diet really difficult at the beginning mostly because I used to leave myself get hungry. Then, I would have a near melt-down because I was so hungry and didn’t know what to eat.
These days I’m much more savvy. I make great use of leftovers. I always make an extra batch of snacks, soups, curries or whatever we’re having for my freezer stash. I’ll also always have nut butters, sardines and dried fruit in the cupboard for when I feel my blood sugars beginning to drop.
I baked this lemon pound cake in a standard loaf tin and I was delighted with how it turned out. It rose perfectly and evenly. It is so simple but has a wow effect. It’s the perfect cake to make if your friends tell you they’re calling over in an hour!
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 2 1/2 cups (375g) Blanched Almond Flour
- 1 1/2 teaspoons Bicarbonate of soda
- Zest of 1 lemon
- 1/4 teaspoon Sea salt
- 2 tablespoons Freshly squeezed lemon juice
- 2 teaspoons Vanilla extract* *No added sugar
- 3 Free range eggs, beaten
- 1/4 cup (85g) Raw honey
- 1/3 cup (75ml) Coconut oil, melted (plus extra for greasing)
Ingredients
Dry ingredients:
Wet ingredients:
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- Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
- Mix all the dry ingredients in a large bowl. Add the the lemon juice, vanilla, honey and coconut oil to the eggs and combine thoroughly. Make a well in the dry ingredients. Gradually add in the wet ingredients, mixing all the while with a spatula.
- Grease a loaf tin well with some coconut oil and line with parchment paper. Pour in the well-mixed batter and bake for 30 minutes.
I am si GRATEFUL for your recipes. Many thankyous for your website. I have been through a desperately miserable
last few days not knowing why – and then realised that I have been ‘overdosing’ on almond flour recipes and
other SCD ingredients. As you say in your blog you need to roster your foods and from now on I will be more careful.
Finally I love your non-doctrinal tone in everything you say which just feels really wise and nurturing. It has not
been easy for me personally on the SCD diet at times either. I have hated the stodgy, bland bread substitutes and
the sometimes flavourless recipes that are part of the Vicious Cycle book. I know that those receipes are
probably really good for one’s gut, but they feel quite often like ‘war-time’ food when there was a shortage
of food choices – and I have had to force myself to eat them. A bit like taking unpleasant tasting medicine.
So a huge thankyou to you Maria…I have baked a loaf of sandwich loaf and it is declicious
and can’t wait to try lots of other of your nourishing recipes. Blessings, Lily from Aotearoa, New
Zealand
Thanks for the lovely message Lily. Yes, overdosing on almond flour goods was one of my worst mistakes. Everything in moderation and all that. I found that sometimes I tolerate other nuts better e.g. hazelnuts. It’s trial and error at the beginning.
Best of luck,
Maria