Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 1⁄2 cups almond flour; 1⁄4 cup Bob’s Red Mill® Coconut Flour; 1 teaspoon baking soda; 1⁄4 teaspoon salt; 2 tablespoons lemon zest; 1⁄3 cup fresh lemon juice; 3 teaspoons Vanilla Extract; 3 large eggs, whisked; 1⁄3 cup canned coconut milk; 1⁄3 cup raw honey; 2 tablespoons coconut oil, melted

Shop Ingredients

This tasty cake will have everyone asking for seconds! Plus, this lightened-up dessert is the perfect base for just about any fruit served on top.

Serves: 8Prep: 15 minutesCook: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 8

Ingredients

1 1⁄2 cups almond flour
1⁄4 cup Bob’s Red Mill® Coconut Flour
1 teaspoon baking soda
1⁄4 teaspoon salt
2 tablespoons lemon zest
1⁄3 cup fresh lemon juice
3 teaspoons Vanilla Extract
3 large eggs, whisked
1⁄3 cup canned coconut milk
1⁄3 cup raw honey
2 tablespoons coconut oil, melted

Directions

Step 1
Preheat oven to 350°F.
Step 2
In a large bowl, combine the almond flour, coconut flour, baking soda, salt and lemon zest.
Step 3
In a medium bowl, combine the lemon juice, vanilla, eggs, coconut milk, honey and coconut oil.
Step 4
Pour the wet ingredients into the dry ingredients and stir to combine. Allow to set for a few minutes, then stir again.
Step 5
Lightly grease a 5”x9”loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan.
Step 6
Pour batter into the prepared pan and bake for 35-40 minutes, until an inserted toothpick comes out clean.
Step 7
Remove from oven and allow to cool before removing from the pan.
Step 8
Slice and serve with fresh fruit and coconut whipped topping.