I first published a recipe for lemon pound cake in my cookbook, Cooking for the Specific Carbohydrate Diet. There are two editions of this book and it's in both of them.
I've been wanting to circle back to the recipe for years because I've wanted to have a few more days or weeks to play with it and see how it could be more of what I think I was after. Every time I see someone post a picture of it on social media I feel like apologizing and admitting that while the texture was good, it could be tangier and have a bit more of a lemony flavor. But I was on a deadline, and at some point the book had to leave the dock.
A few years later when my son tried the recipe he mentioned he didn't have a way to create zest so I assumed it was the lack of lemon zest in his version. All those subtle reminders brought me back to this recipe.
This is a small loaf that packs a lot of lemon. I was told by one reader to make it extra lemony so that was my goal. I use two large lemons and zest the them before I slice them to squeeze the juice. You can stay with ¼ cup of lemon juice and have it tangy enough. If you want to get a more powerful lemony flavor add more lemon zest and an additional tablespoon of lemon juice.
I know coconut flour can sometimes be challenging to bake with. I tested many versions, went through many lemons and cartons of eggs, sweetener, and bags of flour. I'd love your feedback if you try it.
Lemon Pound Cake {almond and coconut flour}
Ingredients
- ½ cup blanched almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon avocado oil or olive oil
Instructions
- Preheat your oven to 325℉.
- Prepare a baking pan by lining the inside with parchment paper so it's easy to remove when done.
- Add the almond flour, coconut flour, and salt to a bowl and whisk and gently to blend the ingredients. You can also use a blender or food processor by pulsing it gently.
- Add the lemon juice, zest, eggs, and maple syrup or honey to the dry ingredients and whisk to fully blend the dry ingredients with the wet ingredients. You can also blend or process gently.
- The batter will be very thin. Pour it into the prepared baking pan and bake for 45 minutes or until the center is firm and slightly browned.
- Remove the loaf from the pan and cool for at least 30 minutes. Store in the refrigerator for a few weeks.
jaime brock says
Didn't this used to have butter in it?
Hi Jamie, the version in the SCD cookbook uses yogurt and butter. This new one doesn't.
Virginia Durrett says
We love the original recipe...for the 1/4 cup yogurt I used so-delicious coconut yogurt ..2 tablespoons of vanilla and 2 tablespoons of raspberry. yummy!
Thanks, Virginia! That's a great combination, raspberries and coconut yogurt. Yum indeed.
suzanne hardesty says
Realizing coconut flour needs more liquid, but how could I make this without almond flour?
Hi Suzanne. I'd have to test it. It would require more coconut flour and possibly more eggs. If you're avoiding almond flour you can sub with another nut or seed flour.