High Fructose Corn Syrup Free Paleo Almond Flour Lemon Pound Cake
Total time1 hr 25 min
Prep time15 min
Cook time50 min
4.5(21)
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Learn more →Ingredients
10 servings
For the cake
- 2 cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 large eggs
- ½ cup maple syrup
- ⅓ cup coconut oil, melted and cooled
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
For the glaze
- 3 tbsp maple syrup
- 2 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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