Paleo Lemon Pound Cake (Dairy & Gluten Free)
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4 from 2 votes

Paleo Lemon Pound Cake

This spongy and moist paleo lemon pound cake is a perfect healthy treat made without refined sugar and topped with a delicious coconut butter glaze!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: lemon cake, lemon pound cake, Paleo
Servings: 4
Calories: 301kcal
Author: Ambra Torelli

Equipment

Ingredients

NOTE: this recipes makes 2 medium lemon pound cakes or 8 small ones

    For the Paleo Lemon Pound Cake:

    For the Paleo Lemon Pound Cake Glaze:

    Instructions

    • 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.

    Nutrition

    Calories: 301kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 37mg | Potassium: 271mg | Fiber: 5g | Sugar: 11g | Vitamin A: 156IU | Vitamin C: 17mg | Calcium: 137mg | Iron: 2mg