Lemon Pound Cake

A crowd-pleasing, dense, sweet and zesty lemon pound cake!
15 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:21 g
Carbohydrates:15 g
Protein:5 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Coat a 8.5" loaf pan with nonstick spray and set aside.
  2. In a large mixing bowl, combine the flours, granulated sweetener, salt and baking soda and set aside.
  3. In another bowl, combine the eggs, milk, honey, applesauce, oil, lemon juice, and lemon zest.
  4. Pour the wet mixture into the dry and stir to combine. Then pour the batter into the prepared loaf pan and smooth the top into an even layer.
  5. Bake for 30 minutes until the top is golden brown, then tent with foil and bake for another 30-35 minutes until a tester comes out clean.
  6. Cool in the pan for 20 minutes, then remove from the pan and cool completely on a wire rack.
  7. If you'd like to glaze it, pulse 1/2 cup stevia (or Norbu or Natvia) and 1 Tablespoon tapioca flour in a food processor until fine, then add 6-8 Tablespoons of lemon juice and process until it reaches your desired consistency.


Yield: one 9" loaf cake Store leftovers in an airtight container at room temperature for up to 5 days or in the freezer (unfrosted) for up to 3 months.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

  1. raynedanser
    April 19, 2016

    ok, I’m not using Stevia and I don’t have any idea what Norbu is. Is there another substitute? Honey? Agave? Coconut sugar? Maple Sugar?

Write a Review

You need to be registered and logged in to post a review.