Checking the ingredient list, everything here is already dairy free on its own merits — no butter, milk, cream, or cheese in sight — so there's nothing to work around in this one. Almond and coconut flour build a naturally dense, moist crumb, while coconut oil keeps the texture rich without any butter in the mix. Fresh lemon juice and zest brighten the batter, and a tangy maple-lemon glaze gets drizzled over the top once the loaf cools, soaking into every slice. The result is a golden, deeply lemony pound cake with crisp edges and a tender center that slices beautifully. It's an easy make-ahead treat that fits neatly into a dairy free spread, whether you're serving it for brunch or with afternoon coffee.
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Learn more →10 servings
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.
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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