Wednesday, September 1, 2010

Lemon or Orange Pound Cake

If you haven't noticed I am on a bit of a lemon kick lately. This is the last lemon recipe for a few weeks anyway. This is a revised recipe from Eat The Cookie, I just discovered this refreshing blog full of new grain free recipes I can't wait to try. Just check out this Creamsicle Sponge Cake, it inspired me to create this dairy free SCD lemon version. Here are my revisions, I used lemon instead of orange but I can't wait to try the orange version also. I served it with my SCD Whipped Cream.

SCD Lemon Pound Cake


2 c. almond flour
1/2 c. coconut flour
1/2 tsp. salt
1 heaping teaspoon baking soda

2/3 c. honey
2/3 c. coconut oil
4-5 eggs, depending on size
1/2 c. plus 3 T. coconut milk
1 T. vanilla
1/4 tsp. almond extract
1 T. lemon zest (or orange if you are going with an orange version)

Glaze Ingredients:

juice of two lemons (oranges)
zest from 1 lemon (orange)
1 vanilla bean or 2 tsp. vanilla extract
4 T. honey

1. Preheat oven to 350 degrees. Oil a 9x9 inch cake pan. Cut a piece of parchment to fit the pan, place it over oiled bottom and oil the parchment paper,
2. Wisk together flours, salt and baking soda until there are no lumps. Set aside.
3. In another bowl or in a food processor or mixer combine honey and coconut oil beat for several minutes until well combine. Add eggs one at a time beating after each. Add milk, vanilla and almond extracts, and zest. Beat again.
4. Add liquid ingredients into dry, stirring until no lumps appear. Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
5. Remove from oven and let cool for 10 minutes. Using a knife separate cake from the sides of the pan and turn onto a serving plate. Let cool completely.
6. Slice the vanilla bean in half and scrape out the seeds. Combine all glaze ingredients (including the bean pod and seeds) into a saucepan. Bring to a simmer and let cook for 10 minutes.
7. Remove from heat and let cool to room temperature. Remove pod and discard.
8. Poke holes in the top of the cooled cake with the tines of a fork. Pour glaze over cake. Let sit for an hour for the cake to fully absorb the glaze. Serve immediately or store in the refrigerator.


  1. I love love lemon pound cake...have been working on a recipe for a while now...almost there! Yours looks yummy, and with SCD whip cream - decadent!

  2. YES! i'm so glad you were able to make this without dairy. i'm making it for my lactose intolerant boss, who's birthday is next week. he was convinced that his cake days were over with, but i'm going to dress this up quite a bit and surprise him! and was searching around to see if anyone has found a suitable substitute for the milk and butter, and you've done it!

  3. ps you used canned, full fat coconut milk, yeah?

  4. Thanks for commenting eatthecookie, your boss will love it! I did use full fat coconut milk too.

    Happy Holidays,

  5. I just made this cake. It is amazing!! Thanks for sharing your recipe. I'm going to have to blog about it at Paleo Table with a link back. This is too good not to share! And I'm not even a lemon cake fan...well, I wasn't until now! What a great cake for spring!

  6. Wow- I found you from Pam over at Paleo Table and am so happy she shared this recipe! I can't wait to try it out! My husband is quite the sweets fan, but it's been hard for me since trying to live a cleaner life! This looks like a win with so many variations - leaving out the lemons and adding chocolate chips might be the first variation I try for him! (after making an orange one, of course!)

  7. Loved these! I think this recipe recette aux truffes noires has just the right balance of sweetness.