This bright, tangy pound cake leans on almond flour and coconut flour for its tender, moist crumb, with fresh lemon juice and zest woven through both the batter and the glaze for a sharp citrus punch in every bite. Maple syrup brings natural sweetness while coconut oil keeps the texture rich without feeling heavy, and a touch of apple cider vinegar helps the loaf rise into a deep golden top that pulls away cleanly from the pan. The batter comes together in two bowls and bakes into a dense, slightly nutty crumb that slices beautifully once cooled. A simple maple-lemon glaze poured over the top adds a glossy finish and an extra hit of citrus as it sets. It's a naturally satisfying option for a gluten free dessert table, whether you're serving it for brunch or an afternoon treat.
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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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