Grain Free Lemon Pound Cake

Grain Free Lemon Pound Cake

Grain Free Lemon Pound Cake

I was inspired to create this cake after seeing a post on Facebook for the Famous Ritz Carlton Hotel 1920’s Tea Room Lemon Pound Cake.  I remember my Mother making this cake when I was a child, it was delicious!   I love anything lemon so I was curious to see if I could recreate this lemon pound cake, sans grain and refined sugars,  it worked beautifully.  The finished product was reminiscent of the original cake from my childhood, just a bit denser.  On a side note; this cake is better the second day (it allows time for the cake to firm up, and the flavors to meld together).  You can also double this recipe to make a large bundt cake or two loaf pans.

Ingredients:

1 Cup Tapioca or Arrowroot Starch
½ Cup Coconut Flour
½ Cup Almond Flour
1 Cup Palm or Coconut Sugar
½ Cup Raw Honey or Coconut Nectar/Maple Syrup
1 Tablespoon + 2 teaspoons Baking Powder
2 teaspoons Baking Soda
½ Cup Pastured Butter (unsalted)
¼ Cup Organic Palm Shortening
¼ teaspoon Sea Salt
3 Large Pastured Eggs
½ Cup Milk (almond, coconut, or whole milk)
4 Tablespoon freshly squeezed Organic Lemon Juice
Zest from Organic Lemon

OPTIONAL:  2 teaspoons Organic Lemon Extract or 5 drops Lemon Essential Oil (if using essential oil please make sure it is “food grade”, I use Young Living which is food grade).

Directions:

Preheat oven to 350F
Grease a loaf or small bundt pan with coconut oil or butter.
In a medium sized bowl add flours, baking powder, baking soda and salt, whisk to blend, then set aside.
Using an electric mixer, cream together butter, palm shortening coconut sugar and liquid sweetener.

(NOTE:  If you like a sweeter cake add a bit of stevia or another 2 Tablespoons of Honey or Maple Syrup).

Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to the butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Mix in lemon juice and zest and optional lemon extract/essential oil.
Pour batter into prepared pan.
Bake cakes until tester inserted into center comes out clean, (check after 30 minutes).
Cool cakes in pans for 20 minutes.
Turn cakes out onto racks and cool completely.

As I mentioned above, this cake is better the second day (if you can wait).

Recipes, Sweets and Treats

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