Lemon Pound Cake {almond and coconut flour}

You can use a food processor, blender, or whisk to blend the dry and wet ingredients.

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 another tablespoon of lemon juice.

You'll need two lemons to get enough zest and lemon juice, although you may have some lemon juice left over unless your lemons are small.

This is a small loaf and I use a small loaf pan, around 7 inches by 4 inches. You can double the recipe for a larger loaf and use a larger baking pan and bake 10 to 15 minutes longer.

Servings: servings

Calories: 165kcal

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

US Customary - Metric

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.

Nutrition