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Lemon Pound Cake

We used a lot of eggs and some lemon juice and lemon zest to make a mouth-watering lemon pound cake. Coconut flour, coconut butter, and tapioca starch give it even more texture. The result is fresh, rich, and will quickly disappear from the plates.
We used a lot of eggs and some lemon juice and lemon zest to make a mouth-watering lemon pound cake. Coconut flour, coconut butter, and tapioca starch give it even more texture. The result is fresh, rich, and will quickly disappear from the plates.

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Ingredients

6 eggs
¼ cup vegetable oil
¼ cup maple syrup
¼ cup lemon juice
1 tablespoon lemon zest
1 cup coconut flour
2 tablespoons of tapioca starch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon olive oil
1 teaspoon flour
3 tablespoons of coconut cream

Ingredients

Steps

1
Done

Use a large bowl to add the eggs, vegetable oil, maple syrup (reserve one tablespoon for later), lemon juice and lemon zest. Blend them together using a hand mixer until fluffy and pale.

2
Done

While mixing, add the coconut flour, tapioca starch, baking powder and a bit of salt.

3
Done

Coat a loaf pan with olive oil using a cooking spray, then sprinkle it with flour and pour the mixture.

4
Done

Bake the cake for 40 minutes at 350⁰F/175⁰C.

5
Done

Use a small bowl and a teaspoon to mix together the coconut butter, a tablespoon of lemon juice, and a tablespoon of maple syrup until you have an orange color mixture.

6
Done

After removing the loaf from the oven, use a brush to coat it with the coconut glaze. Top it with lemon slices and serve it!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

299 kcal
Calories
8 g
Protein
17 g
Fat
30 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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