Lemon Pound Cake

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


  • 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


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