Lemon Pound Cake

**Make sure you never miss a recipe! Click here to receive posts by email – it’s free! **
Grain-free Lemon Pound Cake (Vegan Adaptable)

Oh, hey, spring. I didn’t see you there.

This past weekend, temperature hit 70. 70!! Without a negative in front of it! This is news, big, big news, that requires a celebration of the highest, citrusiest order. Also, who doesn’t love lemons this time of year? The bright cheery weather after a long, gloomy and sanity-challenging winter calls for the brightest, cheeriest flavors you can find, which in turn means packing the juice of two whole lemons into a single cake.

Grain-free Lemon Pound Cake (Vegan Adaptable)

Simplicity is the name of the game here, to avoid distracting from the lemon flavor. That’s why there is so little sweetener (some apple sauce and a little bit of honey), but you can feel free to add a Tablespoon or two more of honey, if you prefer things on the sweeter side (you may also have to increase the baking time slightly), or just add the optional glaze which sweetens up every bite.

Making the cake could not be simpler: Whisk together the dry ingredients in one bowl and the wet in another. Pour the wet over the dry*. Stir to combine, pour into a pan and bake. Cool, glaze, and serve – preferably outside!

*If you follow me on Instagram, you probably saw that this cake originally contained ginger. I left the ginger out of the final recipe, but if you’d like to put it back in, feel free to add 1 teaspoon dried powdered ginger and 1/4 diced dried ginger chunks (crystallized or uncrystallized – up to you) to the batter. 

Grain-free Lemon Pound Cake (Vegan Adaptable)

Paleo Lemon Pound Cake
Print this


  • 2 cups finely ground blanched almond flour
  • 1/4 cup coconut flour
  • Pinch salt
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder (omit if strictly paleo)
  • 3 large eggs, at room temperature, beaten
  • 3 Tablespoons honey
  • 1/2 cup unsweetened applesauce
  • 1/4 cup + 2 Tablespoons coconut oil, or vegan or regular butter, melted and slightly cooled
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh lemon juice 
  • Zest of 1 lemon (approximately 1 Tablespoon, gently packed)

Cooking Directions

  1. Preheat the oven to 350F. Coat a loaf pan with nonstick spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients (flours, salt, baking soda and powder) with a whisk. Make sure to get rid of any lumps.
  3. In another bowl, combine the wet ingredients (eggs through zest).
  4. Pour the wet mixture into the dry and stir to combine.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for about 40-45 minutes until top is golden and firm to the touch and a tester comes out clean.
  7. Cool for about 20 minutes in the pan before removing and cooling completely on a wire rack.
  8. If you’d like to glaze it, there are two options. For a traditional glaze, whisk together 1 cup powdered sugar and 1 Tablespoon lemon juice. For a paleo glaze, whisk together 1/4 cup + 2 Tablespoons lemon juice, 1 Tablespoon honey and 2 Tablespoons coconut flour until smooth. Pour over the top of the loaf and let it set before serving.

Yield: 1×9″ loaf cake
Source: Inspired by Lexi’s Clean Kitchen


  1. Janine says

    Can I substitute the same amount of whole wheat flour for the almond flour? I can’t use almond flour due to allergies.

    • says

      Hi Mariah! Nope, you should be ok. I have tested this with a flax egg and a reader tested it with EnerG, and both loaves worked out great. However, there are a few changes to the recipe caused by the vegan egg replacements: First, you will have to bake the loaf for longer than the recipe instructs (I can’t remember exactly how much longer, so keep an eye on it). Second, your loaf will not brown as much. Third, your loaf might be a tad softer than the photos show, but it will still hold together well enough. Just a heads up! Let me know if you have any more questions, and how it turns out! -Nora

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>