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Lemon pound cake

 
Paleo Lemon Pound Cake

Last night our Crossfit had another paleo potluck. The food was amazing. There were so many different things that you literally could not taste everything. I brought cookies, pulled pork, and brussels sprouts with bacon. Some of the other things we had were meatballs, chili, cornbread, bacon wrapped dates, coleslaw, pesto spaghetti squash, cinnamon rolls, and prosciutto wrapped asparagus. That's just a few of the things that we had. One thing stood out to me the most though. One of the Crossfit Alexandria owners wife made a lemon pound cake. It was to DIE For. It was so moist and delicious and i had to have the recipe. She told me that the recipe is from Paleo Table, and is called "the best lemon pound cake ever," and it was! So tonight we are going over to my moms house for dinner and I made the pound cake. You'll see in my picture that I forgot to flip the cake over onto a plate before adding the glaze, and I sampled it to make sure it was good before bringing it over there.


To make the cake:
Dry ingredients:
2 cups almond flour
1/2 cup coconut flour
1/2 tsp sea salt
1 heaping tsp baking soda

Wet ingredients:
2/3 cup raw honey, warmed to a liquid state
2/3 cup coconut oil, warmed to a liquid state
4 eggs
1/2 cup full fat coconut milk
2 tablespoons vanilla extract
1 tablespoon lemon zest

Glaze ingredients:
Juice from 2 lemons
Zest of 1 lemon
2 tsp vanilla extract
4 tablespoons honey

1. Preheat oven 350
2. Coat the inside of a 9x9 inch baking pan with coconut oil
3. Sift dry ingredients in a large bowl and stir to combine
4. Place oil and honey in a food processor and mix well. Add eggs one at a time, and then add coconut milk, vanilla, and lemon zest and continue to combine.
5. Mix wet and dry ingredients well and make sure there are no lumps.
6. Pour batter into baking pan and bake at 350 for 35 minutes.
7. Let cake cool in cake pan, then run knife around the edge and turn it out onto a plate.
8. While cake is baking prepare the glaze by warming lemon juice, lemon zest, vanilla extract, and honey in a saucepan over low heat. Let simmer for 10 minutes.
9. Using a fork perforate the top of the cake several times and the pour glaze evenly over the cake. Let the cake rest for one hour to fully absorb.


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