Lemon Pound Cake


Truth be told, y'all know I can be a lazy gal, so I often toss all the wet ingredients into my blender! I have a lemon tree that produces the most delicious, thin-skinned Meyer lemons so this works for me! However, these directions are for a mixing bowl and the average lemons and this works great as well. This cake doesn't rise much, so if you have a large loaf pan and hungry mouths to feed, go ahead and double the recipe, you won't be sorry, just bake a little longer!

DRY INGREDIENTS

2/3 cup Baking Mix (any of our REAL BREAD mixes will work)

2/3 cup Coconut Flour

WET INGREDIENTS

4 large Eggs

1 cup syrup sweetener such as VitaFiber

1 ½ t pure Monk Fruit or Stevia drops

Juice from 2 Lemons

Zest from 1 Lemon

2 teaspoons Vanilla Extract

½ teaspoon Almond Extract

Pinch of Tumeric (optional, for color)

DIRECTIONS

1. Pre-heat your oven to 350 degrees.

2. Blend together the Dry Ingredients and set aside.

3. In a tall bowl use your hand-held mixer to blend together the Wet Ingredients.

4. Add the Dry Ingredients to the Wet and blend about 1 minute, batter will be thick.

5. Pour batter into a liberally buttered loaf pan.

6. Bake at 350 degrees for 25 minutes. Reduce temperature to 325 and continue to bake an additional 25 minutes, or until golden and a toothpick inserted comes out clean.

7. Remove from pan and cool on a wire rack.

GLAZE

¼ cup Swerve confectioner’s

2 tablespoons VitaFiber syrup

2 teaspoons Lemon Juice

Zest of ½ a Lemon

Pure Monk Fruit drops to taste

1. Combine all and drizzle over cooled cake.

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