Paleo Lemon Pound Cake

Paleo Lemon Pound Cake


  1. 2 1/2 cups blanched almond flour
  2. 1/4 cup coconut flour
  3. 2 1/2 Tablespoons granulated sweetener (I used Norbu monk fruit sweetener)
  4. 1/4 teaspoon coarse salt
  5. 1 1/2 teaspoons baking soda
  6. 3 large eggs, lightly beaten
  7. 2 Tablespoons unsweetened vanilla almond milk
  8. 1/4 cup honey
  9. Scant 1/2 cup (4 ounces) unsweetened applesauce
  10. 1/2 cup coconut oil or butter (vegan or regular), melted and slightly cooled
  11. 1 cup fresh lemon juice
  12. Zest of 2 large lemons - approx. 2 Tablespoons, lightly packed


  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, there are two options: for a traditional frosting or glaze, whisk together 1 cup powdered sugar and 1-2 Tablespoons lemon juice until it reaches your desired consistency. For a paleo-friendly frosting/glaze, 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.


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

This delicious recipe was found at! Check them out for more great recipes!

Posted on February 23, 2016 .