Low Sodium Paleo Almond Flour Lemon Drizzle Cake

Total time1 hr 15 min

Prep time15 min

Cook time40 min

Low Sodium Paleo Almond Flour Lemon Drizzle Cake

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Ingredients

10 servings

For the cake

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup coconut flour
1 tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs
⅓ cup honey
¼ cup coconut oil, melted and cooled
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp pure vanilla extract

For the drizzle

3 tbsp fresh lemon juice
2 tbsp honey

For the glaze

½ cup powdered coconut sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
2
In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt until evenly combined with no lumps.

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