Paleo Lemon Pound Cake
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Paleo Running Momma · by Michele★ 4.7 (42)

Paleo Lemon Pound Cake

NUTRITION · PER SERVING70M COOK
CAL 16%·PRO 15%
CARBS 39G48% OF CAL
3G FIBER23G OTHER13G TOTAL SUGAR
FAT 22G63% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grain-free lemon pound cake made with almond flour and ghee, with a tender crumb and bright lemon flavor. An indulgent paleo and gluten-free dessert.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 1/2 cup ghee (at room temperature (use vegan butter or refined coconut oil for a dairy-free option))
  • 1/2 cup almond milk cream cheese (I used almond milk cream cheese from Kite Hill or dairy free yogurt)
  • 1 1/3 cups pure maple sugar
  • Zest of one lemon (grated)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 5 large eggs (at room temperature)
  • 3 cups blanched almond flour
  • 3/4 cup tapioca flour (or arrowroot)
  • 1 teaspoon aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • A mix of your favorite berries (for garnish)
  • 1 cup powdered monk fruit (or organic powdered sugar)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons almond milk (or a few drops more to get the right consistency)
PREP
15M
SODIUM
155MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.