This Easy Gluten Free Lemon Pound Cake moist and lightly sweetened. It’s the perfect grain free pound cake with a cup of coffee!
Easy Gluten Free Lemon Pound Cake
Is there anything more perfect for summer than a lemon pound cake? I don’t think so. It’s perfect as a snack, as a dish at a cookout, at a birthday, or even….for breakfast. Don’t judge! Sometimes an unadorned slice of paleo lemon pound cake is the perfect match for your morning coffee.
I have yet to stumble across a paleo pound cake that I really liked–one that was nut and dairy free and not too dense and heavy–so I decided it was time to make my own. I called upon a few of my favorite ingredients, such as cassava flour and coconut sugar, and within a few tries, I was satisfied and happily snacking away on all of the pound cakes I had created. I love how flexible this cake is! you can serve it plain, with melted coconut butter, dusted with powdered sugar, or topped with a fresh blueberry compote. It’s the perfect vehicle for summer evenings on a patio with friends!
What you’ll need to make an Easy Gluten Free Lemon Pound Cake:
This pound cake recipe uses the same ingredients as most of my paleo recipes so hopefully, these are all things you have on hand!
- Cassava flour–I love cassava flour for nearly all of my grain-free breads!
- Coconut flour – A great high-fiber flour that I love combining with cassava flour in my recipes
- Tapioca Starch or Arrowroot Flour – I like adding a bit of this in my dry ingredients to add chew to the texture
- Organic cane sugar or coconut sugar – I prefer coconut sugar but either one works
- Baking soda
- Avocado oil – you could also use coconut oil, or ghee or butter if you can tolerate it.
- Honey – adds moisture and sweetness
- Eggs – can be replaced with flax eggs if needed to make this a vegan recipe, but I have not tried this yet
- Lemon juice– use juice from one fresh-squeezed lemon
- Full fat coconut milk, or another non-dairy milk with apple cider vinegar added to make a buttermilk
- Paleo powdered sugar for dusting (I like Trader Joes brand)
Is it ok to use bottled lemon juice?
Honestly? I wouldn’t do it. I grew up using only the bottled lemon juice and now that I only use fresh squeezed lemons in everything I can’t believe how much I was missing out on! Bottled lemon juice has preservatives that make it more muted and dull tasting, and those aren’t flavors I want in my pound cake. And preservatives? Ew.
So the verdict is to use fresh lemons, but if you can’t do that I get it! I’m sure you can still make a great pound cake.
How to make the perfect gluten-free pound cake:
This lemon loaf is really straight forward to make, so it should be pretty smooth sailing. Measure accurately and follow a few instructions and you should have a delish loaf in your hands! Here are a few tips:
- Use fresh-squeezed lemon juice–there’s nothing like it!
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Use room temperature eggs, as well as the rest of your ingredients.
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Cut out a parchment round for the bottom of your cake pan to prevent sticking, then grease the sides of the pan.
- Top off with a dusting of grain-free powdered sugar or some melted coconut oil!
Other Paleo lemon recipes you might like:
Easy Gluten Free Lemon Pound Cake
This Easy Gluten Free Lemon Pound Cake moist and lightly sweetened. It's the perfect grain free pound cake with a cup of coffee!
INGREDIENTS
- 11/4 cups cassava flour
- 1/4 cup tapioca starch
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp cream of tartar
- 2 tbsp honey
- 2 large eggs
- 1/2 cup organic cane sugar
- 2/3 cup avocado oil
- juice of 1 lemon
- 1/4 cup full-fat coconut milk + 1 tsp apple cider vinegar
- 1 teaspoon vanilla
- powdered sugar for dusting
INSTRUCTIONS
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Preheat oven to 350 degrees F and line an 8 inch cake pan with parchment paper and grease with coconut oil.
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In a large bowl sift together cassava flour, coconut flour, tapioca starch baking soda, and cream of tartar and set aside.
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In a separate bowl, beat together eggs, honey, and sugar with a mixer until the sugar is well dissolved. Add avocado oil, lemon juice, and coconut milk and beat well for another 2 minutes, then stir in vanilla.
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Make a well in the middle of the dry ingredients and stir in the wet ingredients until well combined.
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Pour the batter into the prepared pan.
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Place in the preheated oven to bake for 25-30 minutes, or until a toothpick comes out clean.
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Let cool for 10 minutes and then remove from pan and cool on a wire rack. Serve topped with powdered sugar.
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