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Is there anything more perfect for summer than a lemon pound cake? I don't think so. It's perfect as a snack, as a dish at a cookout, at a birthday, or even....for breakfast. Don't judge!  Sometimes an unadorned slice of paleo lemon pound cake is the perfect match for your morning coffee.

Easy Gluten Free Lemon Pound Cake

This Easy Gluten Free Lemon Pound Cake moist and lightly sweetened. It's the perfect grain free pound cake with a cup of coffee! 

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
SERVINGS 10

INGREDIENTS

  • 11/4 cups cassava flour
  • 1/4 cup tapioca starch
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/4 tsp cream of tartar
  • 2 tbsp honey
  • 2 large eggs
  • 1/2 cup organic cane sugar
  • 2/3 cup avocado oil
  • juice of 1 lemon
  • 1/4 cup full-fat coconut milk + 1 tsp apple cider vinegar
  • 1 teaspoon vanilla
  • powdered sugar for dusting

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and line an 8 inch cake pan with parchment paper and grease with coconut oil.
  2. In a large bowl sift together cassava flour, coconut flour, tapioca starch baking soda, and cream of tartar and set aside.
  3. In a separate bowl, beat together eggs, honey, and sugar with a mixer until the sugar is well dissolved. Add avocado oil, lemon juice, and coconut milk and beat well for another 2 minutes, then stir in vanilla.
  4. Make a well in the middle of the dry ingredients and stir in the wet ingredients until well combined.
  5. Pour the batter into the prepared pan.
  6. Place in the preheated oven to bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let cool for 10 minutes and then remove from pan and cool on a wire rack. Serve topped with powdered sugar.