Ingredients
Scale
Lemon Pound Cake:
- 1 cup (2 sticks) unsalted butter (room temperature) [or ghee or coconut oil]
- 1/2 c coconut sugar
- 4 eggs (room temperature)
- 1/2 c honey
- 2 t vanilla
- 1/2 c almond flour
- 1 c cassava flour
- 1 c arrowroot flour
- 1/2 t salt
- 1/4 c Meyer lemon juice
- 2 T Meyer lemon zest (see note)
Icing:
- 3/4 c powdered monk fruit or organic powdered sugar
- 3–4 T full fat coconut milk (see notes)
- 1/8 t vanilla (optional – see notes)
- Pinch of salt
Instructions
- Preheat your oven to 350°. Use a sheet of parchment paper in your loaf pan so you can easily get the cake out when it is cooked and cooled.
- Using a stand mixer or a hand mixer, cream the butter and coconut sugar on high for 2-3 minutes, or until it is light and airy and light in color.
- Add eggs, one at a time and whip on high for 1 minute after each addition.
- Add 2 t vanilla and 1/2 c honey and whip until light and fluffy, about 2 minutes.
- Whisk together the remaining ingredients (almond flour, cassava flour, arrowroot flour, and salt). Add the dry ingredients a bit at a time and mix to incorporate before adding more.
- Once all of the dry ingredients are added, slowly stream in the lemon juice, then add the lemon zest and mix just until combined.
- Add the batter to the pan, then let it sit for 10 minutes before putting it in the oven.
- Bake for 45-55 minutes, or until a knife inserted comes out clean (there may be crumbs) and the top is golden. Cool the cake entirely (about 30 minutes) before adding the glaze.
- While the cake is cooking, make your icing glaze by mixing together all of the ingredients. When the cake is cooled, you can pour the icing over the top of the cake and allow it to drip over the sides. You can serve it immediately or let it harden before cutting and serving.
Notes
A 1 lb bag of Meyer Lemons from Sprouts will give you the necessary amount of lemon juice and lemon zest for this recipe.
If using organic powdered sugar, you will need about 3 T of full fat coconut milk. If you’re using powdered monk fruit, you will need about 4 T of full fat coconut milk. We recommend adding 1 T of full fat coconut milk at a time until you reach your desired consistency.
For the icing, if you prefer a bright white look, don’t add the vanilla extract, as it will give it a slight off-white color since vanilla extract is brown. If you would like a lemon icing here, you can substitute one of the tablespoons of full fat coconut milk with lemon juice.
