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Paleo Lemon Pound Cake | A Girl Worth Saving

Last week was Mr. Bejelly’s birthday and I made him my Paleo Chocolate Chip cookies. It was the first time I’d had a sweet in months and amazingly enough, it didn’t cause any mental anguish later in the day. I can honestly say that the adrenal support supplement my ND recommended has been helping.

Also, I’ve started taking 50 mg of 5 htp again when I feel really wacky. This is in addition to an awesome new workout that I’ve been doing.

Paleo Lemon Pound Cake

I’m going to enjoy a sweet treat every blue moon and for birthdays, but I know that I cannot have them every couple of days like before. I am going to start sharing sweets again and here is the first one up to bat. I love the sweetness of this Paleo Lemon Pound Cake. It’s crazy rich so you only need a small slice and, like me, you can dress it up with some coconut cream and berries. Mr. Bejelly wanted a little more sweetness so I simply warmed up some honey with cinnamon and drizzled it on his slice.


Paleo Lemon Pound Cake

Paleo Lemon Pound Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Kelly Bejelly @ A Girl Worth Saving



  1. In a mixing bowl add the eggs, vanilla, lemon, honey and butter. Blend together until well mixed.
  2. Next add in the salt, baking soda and psyillum husk powder. Mix well.
  3. Then add in the coconut flour and blend.
  4. Pour the batter in an oiled loaf pan and bake at 350 for 25 - 30 minutes until a toothpick comes out clean. Enjoy!

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  • July 2, 2013 at 5:35 am

    Glad your supplement is working well. Thanks for the recipe! I like that it doesn’t have anything too crazy in it. I can pretty much order some coconut flour and have everything.

    • July 2, 2013 at 9:41 pm

      Good luck Jennifer. There is a lot of awesome wheat-free recipes out there. Are you doing it because of an allergy?

  • July 2, 2013 at 7:06 pm

    So glad the supplement is working for you! I like pound cake and this looks so yummy. Perfect for the summer!5 stars

    • July 2, 2013 at 9:40 pm

      Thanks Donna! I’m so glad I’m finally feeling up to my old self and can enjoy a sweet treat every now and then.

  • July 2, 2013 at 8:11 pm

    That looks amazing!

  • July 3, 2013 at 8:10 am

    YUMMY!! My husband is a big fan of any and all things lemon.

  • July 3, 2013 at 10:53 am

    Lemon desserts are my favorite! YUM

  • July 3, 2013 at 1:29 pm

    yum, I love lemon in the summer

  • July 3, 2013 at 10:24 pm

    I am glad to hear that the supplement is helping.

    Thank looks amazing!

  • July 4, 2013 at 7:05 am

    Yumm, Lemon pound cake, sounds wonderful!

  • July 4, 2013 at 7:50 am

    Your Paleo baked goods look quite tasty. I have not had much success in that area myself…lol5 stars

  • July 4, 2013 at 10:53 am

    I haven’t heard of a couple of the ingredients. Off to google I go. It looks delicious though

  • July 5, 2013 at 1:34 am

    My aunt used to make pound cake for me whenever I visited so I LOVE it, but I’ve never had it with lemon! Sounds good!

  • July 5, 2013 at 1:24 pm

    If you’re only going to have dessert on occasion, this is definitely the way to do it!

  • I love ANYTHING lemon — I am planning on doing a Whole 30 when I get back from my trip in a few weeks. .. this would be a good treat after it!

    • July 5, 2013 at 5:04 pm

      Good luck on your Whole 30 🙂 I’ve never been able to finish one. I hope you like it if you try it.

  • July 5, 2013 at 8:25 pm

    That looks incredible!

  • July 5, 2013 at 10:18 pm

    This cakes looks so good. Makes my mouth water, but I really need to stay away from sweets until the baby comes.

  • July 6, 2013 at 6:07 am

    I don’t make pound cake often because I find it so dense, but this one sounds delightful for a summer dessert!

    • July 7, 2013 at 7:18 pm

      There are no grains in the recipe and the oil used is ghee. Butter would not paleo as dairy isn’t really allowed. I follow a primal diet which allows for dairy but no grains.

  • July 8, 2013 at 4:21 am

    I love anything with berries, this looks amazing!

  • Kim
    July 10, 2013 at 7:12 pm

    Is the psyillum husk powder required or is there anything I can use in place of it? I’ve never heard of it and want to make this cake for a get together in 2 days!

    • July 10, 2013 at 10:43 pm

      You can skip it! It won’t change very much 🙂 I hope you enjoy it!

  • July 20, 2013 at 9:13 pm

    I’d be more than happy to see something like this for my next birthday cake.

  • Emily
    March 27, 2014 at 8:43 am

    Could you replace the butter with coconut oil (melted)? Or do you think that would that change the recipe too much?

    • March 27, 2014 at 8:45 am

      That will work perfectly Emily! I hope you enjoy it hun!

  • jessie
    January 4, 2015 at 10:14 pm

    I made this cake just as the instructions direct. I used butter (I’m wondering if ghee would have improved the texture) and baked for 35 minutes at 350 degrees. Cake tasted good, but it was super mushy, like the batter was too wet. I live at 5200ft, for altitude adjustment I usually add flour. Should I add coconut flour or psyllium husk? Maybe decrease the honey, or add vinegar? Any suggestions? Maybe even a higher temp? I’m new to grain free baking, and some things have me absolutely stumped! Any suggestions you have would be greatly appreciated!

    • January 5, 2015 at 10:40 am

      I would either add more flour (start at 1 tablespoon increments and wait a good minute or two to let it “kick” before adding more) or less water (1/4 cup). Also, bake it longer. You could throw it in the oven for a bit longer to help cook out the water.

  • Kim
    August 16, 2019 at 12:02 am

    I have a couple of questions. First, what size loaf pan are you using? I ask because I normally use the 8.5 inch pan for gluten free loafs since it allows for a less flat loaf. Second, if I substitute butter for ghee one would think you would use less butter because a pound of butter usually yields 1 1/2 cups of ghee plus butter has less liquid. Of course, even 2 sticks of butter seems a bit excessive given the size of the loaf.

    • August 27, 2019 at 5:33 pm

      I’m using a standard 8.5 loaf pan and this recipe is very rich.