Lemon Pound Cake







A recipe allowed in a / / / diet.

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.

Nutritional Chart

Calories: 299 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 17 g
  • 30 g

Ingredients Needed for Lemon Pound Cake

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

How to Make Lemon Pound Cake

  1. 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. While mixing, add the coconut flour, tapioca starch, baking powder and a bit of salt.
  3. Coat a loaf pan with olive oil using a cooking spray, then sprinkle it with flour and pour the mixture.
  4. Bake the cake for 40 minutes at 350⁰F/175⁰C.
  5. 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. 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!

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