newanatomy
Well-Known Member
- Joined
- Jan 5, 2014
- Messages
- 2,983
http://civilizedcavemancooking.com/grain-free-goodies/lemon-pound-cake-with-lemon-honey-glaze/
Lemon Pound Cake
Save Print
Prep time
30 mins
Cook time
35 mins
Total time
1 hour 5 mins
Serves: 12
Ingredients
Lemon Pound Cake
Lemon Pound Cake
When I imported the recipe, the numbers were as follows:
Calories: 314
Fat (g): 26.5
Saturated 17.9
Polyunsaturated 0.3
Monounsaturated 0.7
Trans: 0
Cholesterol (mg) 1.1
Sodium (mg): 157.5
Potassium (mg): 14
Carbs (g): 17.2
Fiber (g) 2.8
Sugars (g) 12.7
Protein (g): 3.6
Vitamin A %: 0
Vitamin C %: 3
Iron %: 5.9
Not bad for a decadent dessert that has no white flour!
Lemon Pound Cake
Save Print
Prep time
30 mins
Cook time
35 mins
Total time
1 hour 5 mins
Serves: 12
Ingredients
Lemon Pound Cake
- 2 cups almond flour (185 grams)
- 1/2 cup coconut flour (63 grams)
- 1/2 teaspoon sea salt
- 1 tsp baking soda (3 grams)
- 2/3 cup raw honey, melted
- 2/3 cup coconut oil, melted
- 4 large eggs
- 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
- 2 tablespoons pure lemon extract
- 1 tablespoon lemon zest
- freshly squeezed lemon juice from 2 lemons
- lemon zest from 1 lemon
- 1 vanilla bean pod
- 4 tablespoons raw honey
Lemon Pound Cake
- Preheat oven to 350 degrees fahrenheit.
- Prepare a 9x9 baking pan by coating the interior lightly with coconut
- oil.
- Cut parchment paper to fit the bottom of the pan and place it
- over the coconut oil.
- Sift dry ingredients in a large mixing bowl and stir with a whisk to
- combine.
- Place oil and honey in the bowl of a food processor and process for 2 minutes.
- Add eggs, one at a time, mixing after each addition.
- Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
- Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
- Let cake cool in the pan for 10 minutes
- Remove cake from pan and let cool completely
- While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
- Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.
- Reduce heat to low and simmer for 10 minutes.
- Let cool to room temperature. Remove pod and discard.
- Using a fork, poke several holes in the top of the cake
- Pour glaze over the cake, using a spatula to evenly distribute over the entire cake. Let the cake rest for an hour to fully absorb the glaze.
- Serve immediately or cover and store in the refrigerator.
When I imported the recipe, the numbers were as follows:
Calories: 314
Fat (g): 26.5
Saturated 17.9
Polyunsaturated 0.3
Monounsaturated 0.7
Trans: 0
Cholesterol (mg) 1.1
Sodium (mg): 157.5
Potassium (mg): 14
Carbs (g): 17.2
Fiber (g) 2.8
Sugars (g) 12.7
Protein (g): 3.6
Vitamin A %: 0
Vitamin C %: 3
Iron %: 5.9
Not bad for a decadent dessert that has no white flour!
As an Amazon Associate we earn from qualifying purchases.