Gluten-Free Lemon Pound Cake

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Lemons, Zest from
  • 2 Lemons

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/3 cup Coconut milk

• Condiments

  • 1/3 cup Honey, raw

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Baking soda
  • 3 tbsp Coconut flour
  • 1/4 tsp Salt
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on paleonewbie.com

Ingredients

• 1 1/2 cups almond flour
• 3 Tbsp coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• Zest from 2 lemons
• 2 lemons, squeezed – about 1/3 cup of lemon juice
• 2 tsp pure vanilla
• 3 eggs, whisked
• 1/3 cup coconut milk
• 1/3 cup raw honey
• 2 Tbsp melted coconut oil

Directions

• Preheat oven to 350-degrees F
• In a medium mixing bowl, combine all dry ingredients, including lemon zest
• In a separate medium bowl, combine all wet ingredients
• Pour wet ingredients into the dry ingredients bowl and stir to combine
• Allow batter to set for a few minutes, and then stir again
• Lightly grease bread pan with coconut oil
• Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit
• Bake about 35-40 minutes, or until inserted toothpick comes out clean (Note: cooking times and oven temperatures may vary – dont skip the toothpick test!)
• Remove from oven and allow to completely cool before removing from pan
• Slice and serve – top with fresh fruit and coconut whipped cream if desired
• Keep refrigerated and covered between servings