Sunday, May 9, 2010

Lemon Pound Cake

I've adapted this recipe from coconut bread at Nourishing Days. It is very moist and custardy and reminds me of lemon pound cake that I used to get at Starbucks. The mellow, slightly sweet flavor of the coconut flour blends nicely with the tangy lemon.

Lemon Pound Cake
3/4 C coconut flour
1/2 tsp. salt
8 eggs
1/4-1/2 C honey
1/2 C grapeseed oil
2 lemons zested and juiced
1 T vanilla extract

Whisk the wet ingredients together first.

Add the coconut flour and salt, mixing thoroughly. The coconut flour soaks up the liquid very quickly and clumps, so a lot of smoothing with a spatula is necessary. But the work is worth it!

Pour into a greased loaf pan and cook 45 min-1 hour at 350.

Let cool before slicing.

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