Lemon Pound Cake
A grain free, gluten free, ketogenic friendly lemon pound cake!
- 2 cup blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Celtic sea salt
- 6 eggs
- 1 cup Swerve confectioner
- 2 teaspoons vanilla (or 2 vanilla beans scraped clean)
- 3 teaspoons lemon extract
- ⅔ cup lemon juice
- 1¼ cup coconut oil
- LEMON ICING
- ½ cup coconut oil (softened)
- 1/2 cup Swerve confectioners (a blend of erythritol and oligosaccharides)
- 2 tablespoon unsweetened almond milk
- 1 tsp lemon extract
- Combine almond flour, coconut flour, baking soda, baking powder and salt in a bowl.
- In a separate medium sized bowl combine the eggs and coconut oil. Combine until light and fluffy.
- Add the natural sweetener, vanilla, lemon extract and lemon juice in a medium bowl.
- Pour wet ingredient into the dry ingredients and blend until smooth.
- Pour batter into a well greased 9×5-inch loaf pan. Cover with foil (or it will burn the top).
- Bake at 325 degrees F for 55 minutes or until a toothpick stuck into center of the cake comes out clean.
- Make the lemon icing by combining all the icing ingredients in a blender and combine until smooth.
- When the loaf is totally cool, remove it from pan and frost the top with the melted icing. Place back in fridge for the icing to set.
- NOTE: The icing will stay melted if you put onto a warm loaf.
- Let the icing set up before slicing.
Adapted from http://mariamindbodyhealth.com/starbucks-lemon-loaf/