Lemon Pound Cake

This grain-free cake has the juice of 2 lemons baked into it, which gives it a flavor so bright, it tastes like sunshine!

20 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	227
Fat:	20 g
Carbohydrates:	13 g
Protein:	5 g
Calculated per serving.

by ACleanBake

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Serves: 10

Ingredients

2 cup 2 cup 2 cup Blanched Almond Flour
.25 cup .25 cup .25 cup Coconut Flour
1 pinch 1 pinch 1 pinch Salt
1.5 tsp 1.5 tsp 1.5 tsp Baking Soda
3 whole 3 whole 3 whole Eggs
3 Tbsp 3 Tbsp 3 Tbsp Honey, Raw
.5 cup .5 cup .5 cup Applesauce, unsweetened
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic, melted and slightly cooled
.5 tsp .5 tsp .5 tsp Pure Vanilla Extract
.5 cup .5 cup .5 cup Lemon Juice
1 Tbsp 1 Tbsp 1 Tbsp Lemon zest, tightly packed; approx. yield of 1 large lemon

Process

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

Preheat the oven to 350F. Coat a loaf pan with nonstick spray and set aside.
In a large mixing bowl, combine the dry ingredients (flours, salt, baking soda) with a whisk. Make sure to get rid of any lumps.
In another bowl, combine the wet ingredients (eggs through zest). Pour the wet mixture into the dry and stir to combine.
Pour batter into prepared loaf pan and smooth the top. Bake for about 40-45 minutes until top is golden and firm to the touch and a tester comes out clean.
Cool for about 20 minutes in the pan before removing and cooling completely on a wire rack.

Notes

If you'd like to glaze this loaf, whisk together 1/4 cup + 2 Tablespoons lemon juice, 1 Tablespoon honey and 2 Tablespoons coconut flour until smooth. Pour over the top of the loaf and let it set before serving.