I have been wanting to develop the recipe for a paleo lemon pound cake for a while, but it was only after my parents gave me these cute silicon molds as a gift that I actually started to work on it!
You must be wondering why didn’t I buy them before… Well, I am a big supporter of minimalism in pretty much every aspect of my life. I don’t own a lot of stuff: my closet is quite spartan, I only have 4 make up products, and even in my kitchen I try to limit the amount of stuff I buy as it just creates clutter!
I know this is quite strange, especially for a food blogger, but I have just the right amount of kitchen props and equipment. One of everything.
But I didn’t want to bake my paleo lemon pound cake into the same hart-shaped pan I used for my grain free Orange Cake that’s made with a completely different recipe!
What Is Lemon Pound Cake?
Traditionally, a lemon pound cake is a dense and delicious lemony treat topped with a sweet and tart buttermilk glaze. The normal recipe calls for butter, sugar, wheat flour and eggs. But in this healthy version, I recreated a paleo lemon pound cake that’s dairy and gluten free as well as Paleo. And if you are on the Autoimmune Protocol (AIP), but you have already reintroduced almonds and eggs you can definitely enjoy it too!
How to Make Lemon Pound Cake From Scratch?
To make a paleo lemon pound cake from scratch is very easy. You start by whisking the eggs with a hand held whisker (a cheap kitchen tool that will allow you to make your eggs super foamy) together with honey and a o pinch of cream of tartar, and them you slowly combine them with the flour mixture. The flour mix I use is only made with 2 types of grain free flours: almond and cassava.
Make sure you do NOT change the ingredients listed in the recipe and use coconut flour as a replacement as that would give your lemon pound cake a very dry and heavy consistency.
…This is pretty much it! You only need to blend in some healthy fats from coconut milk and and a generous amount of fresh citrus juice, and you are ready to pour you batter into pound cake silicon molds and bake!
Paleo Lemon Pound Cake
- measuring tablespoons
- a Hand Held Mixer
- 4 medium Pound Cake Silicon Molds or 8 small ones
NOTE: this recipes makes 2 medium lemon pound cakes or 8 small ones
For the Paleo Lemon Pound Cake:
- 2 free range Eggs
- 1 tbsp Honey
- 1 pinch of Cream of Tartar
- ½ Orange juiced
- ½ Lemon juiced (the total is 90 gr of citrus juice)
- 100 gr Almond Flour
- 20 gr Cassava Flour
- ¼ tsp Cinnamon Powder
- ½ tsp Vanilla Extract
- 1 tsp Baking Powder
For the Paleo Lemon Pound Cake Glaze:
- 3 tbsp full fat Coconut Milk
- 2 tbsp Coconut Butter
- 2 tsp Honey
- 2 tsp Lemon Juice
- 1 pinch Turmeric
- Preheat the oven to 350 F.
- Combine the flours and the citrus juice in a small bowl, together with the cinnamon and vanilla. Mix well and set aside.
- Crack the eggs in a separate bowl, add in the honey and whisk at low speed until foamy, for about one minute. Do not start to whisk at high speed immediately or the eggs will not reach their full volume. When the egg mixture starts to get foamy, add in a pinch of cream of tartar as that help stabilize the structure.
- Increase the speed and make sure to circulate the hand mixture through the bowl while beating to help the eggs achieve the proper consistency. Continue beating until more air is incorporated into the egg mixture and it becomes pale yellow and nicely thick and foamy.
- Slowly pour the beaten eggs over the batter you set aside, add in the baking powder and fold them in very slowly with a silicon spatula or a spoon.
- Draw the spatula towards you, scooping some batter along with it. Bring the spatula up the side of the bowl and plunge it down in the center of the batter again. Repeat this movement until the batter is all mixed. This technique will help you get a light and airy batter.
- Pour the batter of your paleo lemon pound cake into the silicon molds and bake for 20 to 23 minutes, depending on your oven.
- In the meantime, prepare the frosting by melting the coconut butter in a small saucepan, together with the other ingredients. When the cakes have cooled down, pour the frosting over them and refrigerate for about 20 minutes to give the glaze some time to solidify.
I can’t wait to see your recreations of my Paleo Lemon Pound Cake and please, share the recipe with your friends on Facebook so they see it too!
One more thing: make sure to save it on your favorite Pinterest board, and subscribe to my weekly newsletter so that you never miss a post!!
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Dear Ambra, I’m certainly glad you made it through the earthquake unharmed! As someone who was born and raised in the San Francisco Bay area of California, I can relate to your experience. I love your blog and very creative recipes and the fact that we also share the Italian nationality. My Grandmother was born in Italy, her name was Tosca Landucci and emigrated to the USA as an infant. Her parents owned an Italian restaurant near San Francisco although I know very little else about it, or my Great Grandparents. Anyway, glad you’re safe and enjoying other areas in the US. Will be trying these little cakes sometime this week, thank you for creating them!
Thanks so much for the great feedback and for sharing your story Lisa! I am so happy that I got to know you a little bit better and I can’t wait to see your lemon cake!!
Can this cake be left in the counter or does it need to be refrigerated?
Hey Laura, you can leave it on the counter up to a day and store it in the refrigerator if it last longer (at my house it never does 😉
Is there coconut milk in the cake? You mention it in the narrative, but no mention in recipe or instructions.
Hey Maireen, the coconut milk is in the frosting. Enjoy!
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