Lemon Pound Cake
This Lemon Pound Cake is the perfect baked good to welcome spring and the warm weather to come! The zesty lemon flavor paired with the lemon glaze is a perfect treat to pair with some tea or coffee in the morning. It is also vegan, paleo, and gluten-free!
Ingredients
Lemon Pound Cake
- 2 cups Almond Flour
- ¼ cup Coconut Oil
- ¼ cup Maple Syrup
- 3 Flax Eggs
- 2 Whole Lemon Juiced
- 2 tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 ½ tsp Baking Powder
Glaze
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- ½ tsp Vanilla Extract
Instructions
- Start by preheating the oven to 325°F and greasing or lining the loaf pan.
- To make the flax egg, simply combine the flax seeds and water. Mix and set aside for 5 minutes until a gel consistency forms.
- Next, in a large bowl, melt the coconut oil.
- Then add in all the wet ingredients- maple syrup, vanilla extract, and lemon juice. Mix well.
- Now, sift in the flour. Mix until well combined.
- Lastly, add in the lemon zest and baking powder. Feel free to add more lemon zest if you want a more fragrant loaf.
- Place into the oven for 30-35 minutes or until a toothpick comes out clean. ,
- While the loaf is baking in the oven, you can make your glaze by combining all the ingredients into a medium-sized bowl. If your glaze is too thick add more lemon juice. It should be a runny consistency.
- Once the loaf has fully baked. Let it cool completely before drizzling the glaze over the loaf. Add additional lemon zest to the top for garnish!