Civilized Caveman Cooking: Lemon Pound Cake (Paleo)

Interested in Paleo cooking?  You might want to check out civilizedcaveman.com,  I personally LOVE this recipe on the site for lemon pound cake.  I use agave nectar rather than honey and I leave the glaze off.  The cake is very moist and not too sweet.  I have noticed that the center often seems too soft when I take it out, which I think is a function of the coconut oil which melts easily even at near room temps.  I put it in the fridge for cooling and it firms up nicely.  

Serves: 12

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

Instructions

Lemon Pound Cake

1. Preheat oven to 350 degrees fahrenheit.
2. Prepare a 9×9 baking pan by coating the interior lightly with coconut
3. oil.
4. Cut parchment paper to fit the bottom of the pan and place it
5. over the coconut oil.
6. Sift dry ingredients in a large mixing bowl and stir with a whisk to
7. combine.
8. Place oil and honey in the bowl of a food processor and process for 2 minutes.
9. Add eggs, one at a time, mixing after each addition.
10. Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
11. 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
12. Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
13. Let cake cool in the pan for 10 minutes
14. Remove cake from pan and let cool completely

Glaze

1. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
2. Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Let cool to room temperature. Remove pod and discard.
5. Using a fork, poke several holes in the top of the cake
6. 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.
7. Serve immediately or cover and store in the refrigerator.