Luscious Lemon Pound Cake
This is sort of a summery dessert recipe, but it's one of my favourites, so I decided to make it this afternoon and share it with all of you! Coconut flour is a great grain-free alternative to wheat flour. When used in baking, it doesn't rise as much as regular all-purpose flour, so don't be alarmed when your pound cake only rises to 2 inches! The yogurt in this recipes makes it moist and delicious, and all of the lemony goodness really masks that stevia flavour. Top it with organic strawberries, blueberries, or raspberries and stevia sweetened whipped cream or Cashew Cream. And oh yeah, it's Advanced Plan friendly too!
Ingredients
- 5 large organic eggs
- 1 tsp. liquid stevia (again, sweeten to your taste)
- 1 tsp. pure vanilla extract
- 3/4 cup organic plain, unsweetened whole milk yogurt
- 2/3 cup freshly squeezed lemon juice (about 5 lemons, depending on their juicyness)
- zest of 1 lemon
- 1/2 cup (1 stick) organic butter, melted
- 2 tsp. aluminum free baking powder
- 1/4 tsp. kosher or sea salt
- 1 cup organic coconut flour, sifted (make sure to sift - the texture of coconut flour is a bit lumpier than wheat flour)
Method
- Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan with coconut oil, and flour with coconut flour.
- In a large bowl beat the eggs with an electric mixer.
- Next add the stevia, vanilla, yogurt, lemon juice and zest. Mix until combined. Taste, and adjust sweetness by adding more stevia if you prefer.
- Add the melted butter in a constant stream, mixing continuously.
- Sift together all of the dry ingredients.
- Using a spoon or spatula fold in the dry ingredients to the wet. The mixture will thicken up instantly once you have added the coconut flour and other dry ingredients.
- Bake for about one hour (time will vary slightly depending on your oven), until a toothpick inserted in the center of cake comes out clean.
- Let cake cool for 5 to 10 minutes in the pan. Invert on a cooling rack and let cool completely.
