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Paleo Lemon Pound Cake

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Last Updated on December 6, 2020

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 (he love my paleo cinnamon rolls more).

 

Paleo Lemon Pound Cake
Yield: 8

Paleo Lemon Pound Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup ghee
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut flour
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • 1 tablespoon psyillum husk powder
  • 1/2 teaspoon baking soda

Instructions

  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!

Did you make this recipe?

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Kim

Friday 16th of August 2019

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.

Kelly Bejelly

Tuesday 27th of August 2019

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

jessie

Sunday 4th of January 2015

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!

Kelly Bejelly

Monday 5th of January 2015

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.

Emily

Thursday 27th of March 2014

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

Kelly Bejelly

Thursday 27th of March 2014

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

Jai

Saturday 20th of July 2013

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

Kim

Wednesday 10th of July 2013

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!

Kelly Bejelly

Wednesday 10th of July 2013

You can skip it! It won't change very much :) I hope you enjoy it!

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