Cake - lemon pound cake

By tinathorn

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
• Glaze
• freshly squeezed lemon juice from 2 lemons
• lemon zest from 1 lemon
• 1 vanilla bean pod
• 4 tablespoons raw honey

Details

Adapted from civilizedcavemancooking.com

Preparation

Step 1

Lemon Pound Cake
Preheat oven to 350 degrees fahrenheit.
Prepare a 9×9 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
Glaze
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.