So good, I had two pieces!!

newanatomy

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Jan 5, 2014
Messages
2,983
http://civilizedcavemancooking.com/grain-free-goodies/lemon-pound-cake-with-lemon-honey-glaze/

Lemon Pound Cake
20130515-Food097.jpg

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Prep time
30 mins
Cook time
35 mins
Total time
1 hour 5 mins
Serves: 12
Ingredients
Lemon Pound Cake
Glaze
Instructions
Lemon Pound Cake
  1. Preheat oven to 350 degrees fahrenheit.
  2. Prepare a 9x9 baking pan by coating the interior lightly with coconut
  3. oil.
  4. Cut parchment paper to fit the bottom of the pan and place it
  5. over the coconut oil.
  6. Sift dry ingredients in a large mixing bowl and stir with a whisk to
  7. combine.
  8. Place oil and honey in the bowl of a food processor and process for 2 minutes.
  9. Add eggs, one at a time, mixing after each addition.
  10. Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
  11. 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
  12. Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
  13. Let cake cool in the pan for 10 minutes
  14. Remove cake from pan and let cool completely
Glaze
  1. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
  2. Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Let cool to room temperature. Remove pod and discard.
  5. Using a fork, poke several holes in the top of the cake
  6. 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.
  7. Serve immediately or cover and store in the refrigerator.
This was super delicious! The only change I would make for next time is to cut the lemon juice in the glaze to 1 tablespoon because 2 tablespoons has some serious pucker power. I ran this through My Fitness Pal and the numbers were pretty good.

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!
 
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