Meyer Lemon Pound Cake

By aerin8

http://buttoni.wordpress.com/2013/05/05/meyer-lemon-pound-cake/

Ingredients

• 1/3 c. coconut flour
• 2/3 c. almond flour
• 1/4 tsp. sea salt
• 1 T. glucomannan powder (optional, but improves texture & fiber)
• Sweetener to equal 3/4 c. sugar
• 6 drops liquid Splenda
• 3 T. coconut oil
• 1 stick unsalted butter
• 1/2 tsp. vanilla
• Juice of 1 Meyer lemon (about 2T.)
• Zest of 1 Meyer lemon
• 8 large eggs, beaten

Details

Servings 14
Preparation time 15mins
Cooking time 60mins
Adapted from buttoni.wordpress.com

Preparation

Step 1

DIRECTIONS: Preheat oven to 350º. Melt butter and coconut oil in microwave in a medium mixing bowl. Add almond flour, coconut flour, salt and glucomannan powder to the melted butter and oil and beat with a spoon until smooth. Add vanilla, zest and lemon juice. Add sweeteners. Add eggs. Beat with spoon until all lumps are out of batter. Using a rubber spatula, scrape the batter evenly into a lightly oiled non-stick loaf pan (mine is extra long, but shallow 4″x 2.5″x10). Level batter as best you can with the spatula. Pop into preheated oven for 40-45 minutes or until it is lightly browned on top and passes the toothpick test in the center. Remove and cool before attempting to remove from pan and slicing. Enjoy plain or with a thin frosting on top.

NUTRITIONAL INFO: Makes fourteen ½” thick slices, each contains:

168 calories

15.3 g fat

3.56 g carbs, 2.03 g fiber, 1.53 g NET CARBS

90 mg sodium

48 mg potassium

13.6 RDA Vitamin A, 16% B12, 13% iron, 8% phosphorous, 17% selenium