Paleo Almond Flour Lemon Pound Cake

Bright, citrusy, and genuinely satisfying, this lemon pound cake proves that grain-free baking doesn't have to mean compromising on texture or flavor. A blend of almond flour and coconut flour creates a tender, dense crumb that holds together beautifully — no wheat, no refined sugar, just real ingredients doing their job. Maple syrup sweetens both the batter and the glaze naturally, while fresh lemon juice and zest show up in both layers for a tart, sunny flavor that hits every single bite. The apple cider vinegar is a quiet workhorse here, reacting with the baking soda to give the loaf just enough lift without any leavening agents that fall outside clean eating guidelines. Coconut oil keeps the crumb moist and rich, so the finished cake has that classic pound cake density without any butter or dairy in sight. It makes 10 slices, which means it's just as at home on a weekend brunch table as it is wrapped up for weekday snacking. Let the glaze set before you cut into it — that shiny, lemony finish is absolutely worth the five-minute wait.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →