Pound Cake with Lemon Glaze

When I was growing up, my dad was the experimental cook in our family. One of my favorite baked goods he makes is a most excellent pound cake. I never tried to reproduce the dense delicious cake that was flavored with almond or lemon or just a rich vanilla. Why should I when he is still around to fulfill a request to bake and bring a pound cake to a family gathering. Now that I have eliminated grains and refined sugar, my dad's pound cake is off limits to me.

Pound Cake with Lemon Glaze

When I saw Paleotable posted "Best Lemon Pound Cake Ever", I was very interested.
I was NOT disappointed.
Apparently it was adapted from this other blog  Heal-Balance-Live.
It's super moist and full of flavor that doesn't overwhelm. It gives me everything I expect from a pound cake EXCEPT, it gives me better nutritional value that is missing from my dad's version. It is higher in protein than my dad's pound cake. Refined sugar is absent from this pound cake and REAL lemon is used, not a fake flavoring. I know you are already jumping ahead to see what the dealeo is. So here's my adaptation of the recipe.

Pound Cake with Lemon Glaze

Preheat oven to 350 degrees.
Mix together dry ingredients in a medium bowl

• 2 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp salt
• 1 heaping tsp baking soda
• 1 Tbs lemon* zest (I used dried lemon peel)

Mix together wet ingredients in a large bowl adding eggs one at a time

• 2/3 cup honey or maple syrup or agave or coconut nectar
• 2/3 cup coconut oil, melted
• 4-5 eggs, (4 extra large eggs or 5 large eggs)
• 1/2 cup plus 3 Tbs unsweetened coconut milk
• 1 Tbs real vanilla extract

1. Here's where you add the dry ingredients into the wet ingredients and mix well. You can use a hand mixer here if you like.
2. Pour the batter into a 9X9 baking dish that has been greased with coconut oil. Lining the bottom of the pan with parchment paper is also helpful. (I actually used a decorative bundt pan for this cake. Cook time is the same)
3. Bake for 35 minutes or until toothpick comes out clean.
4. Remove from oven and let cool 10 minutes.
5. Turn cake out onto your serving plate.
6. Remove the parchment paper if you used it.
7. Let the cake cool completely.
8. Use a fork or knife to poke holes all through the cake.
9. Pour the cooled Lemon* Glaze(recipe below) over the cake.
10. Let it soak in for about 30 minutes.
11. Store in refrigerator.

Lemon* Glaze

While the cake is baking, mix together the following in a small saucepan.

• Juice of 2 lemons*
• 1 tsp lemon* zest (I used dried lemon peel)
• 4 Tbs honey or maple syrup or agave or coconut nectar
• 2 tsp vanilla

Cook over a medium heat to simmer. Lower heat to low and simmer for about 10 minutes. Remove from heat and cool.

* You can substitute orange in place of lemon.

Special baking notes:
I have also used mini-muffins tins(15 to 20 minute cooking time) to bake this recipe as well as a sweet "half roll" loaf  pan(as seen in the pictures). My only challenge was that I needed 2 of these pans for this size recipe, which meant I had to bake half the batter and turn it out and then bake the other half of the batter. So worth the time. 30 to 35 minutes baking time. Using a bundt pan takes about 35 to 40 minutes to bake.

The reviews of this cake have been incredible. One person said it simply, "If heaven had a taste this is what it would taste like." Most people just said "yummmm....mmm....nom nom nom nom" SERIOUSLY! That's what they said.
Enjoy!!