Lemon Pound Cake
Delicious lemon pound cake free from gluten, grains, dairy and refined sugar. Also, Paleo and Specific Carbohydrate Diet-friendly.
Servings Prep Time
1 standard loaf 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 standard loaf 5 minutes
Cook Time
30 minutes
Ingredients
Dry ingredients:
  • 2 1/2 cups (375g) Blanched Almond Flour
  • 1 1/2 teaspoons Bicarbonate of soda
  • Zest of 1 lemon
  • 1/4 teaspoon Sea salt
Wet ingredients:
  • 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)
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. 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.
  3. 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.