Lemon Pound Cake with Lemon Honey Glaze

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So you all petitioned me to get this posted as soon as possible.  Before we get to the AMAZING Paleo Lemon Pound Cake, I just need to remind you one more time of the FREE Sexy Back Summit going on right now.  I did an entire post on the summit and the 24 speakers that will providing you with thousands of dollars worth of free information about your health.  You can read the post HERE.  If you are like me, and just like FREE stuff that happens to benefit your life and health, you can register right HERE.  Even if you only watch one of the presentations, it could be the one that saves your life.  Don’t take that lightly.  I won’t blab anymore, but here is the recipe you have all been waiting for.

Paleo Lemon Pound CakeI have to say, the best thing I have ever done was host this Kitchen Aid giveaway (which you still have time to enter) because the recipe submissions that I am getting are nothing short of amazing.  I have not been able to use some of them as they are not Paleo and can not be modified but others are spot on.  One of those that is spot on, would be this AMAZING cake.  I got a little distracted while I was making my glaze and ended up with a chewy lemon honey vanilla caramel but it was a beautiful contrast.  I am still cooking my way through all of the recipe submissions and I can say I am enjoying this giveaway more than any other I have ever done.  My belly is particularly happy even though my six pack disappeared.  Oh well.Paleo Lemon Pound CakeI am not going to talk any longer to delay the possibility of you eating this cake.  I just ask, that once you make it please come leave a review and a comment so others no how amazing it is and feel encouraged to try.  As most of you know, as of next week I will be an official civilian and no longer an active duty United States Marine.  With that being said, this website has become my full time job.  Every person that visits, shares, and spreads the word greatly helps me out to continue to do this.  So from the bottom of my heart, thank you for constantly supporting me and enjoying all these creations.  One day, I want to rent a state and throw a massive Civilized Caveman Party haha.  Anyone know how to make that happen, it would be like a food woodstock :)

Paleo Lemon Pound CakePaleo Lemon Pound Cake

4.9 from 50 reviews
Lemon Pound Cake
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Lemon Pound Cake
Glaze
Instructions
Lemon Pound Cake
  1. Preheat oven to 350 degrees fahrenheit.
  2. Prepare a 9x9 baking pan by coating the interior lightly with coconut
  3. oil.
  4. Cut parchment paper to fit the bottom of the pan and place it
  5. over the coconut oil.
  6. Sift dry ingredients in a large mixing bowl and stir with a whisk to
  7. combine.
  8. Place oil and honey in the bowl of a food processor and process for 2 minutes.
  9. Add eggs, one at a time, mixing after each addition.
  10. Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
  11. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
  12. Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
  13. Let cake cool in the pan for 10 minutes
  14. Remove cake from pan and let cool completely
Glaze
  1. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
  2. Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Let cool to room temperature. Remove pod and discard.
  5. Using a fork, poke several holes in the top of the cake
  6. Pour glaze over the cake, using a spatula to evenly distribute over the entire cake. Let the cake rest for an hour to fully absorb the glaze.
  7. Serve immediately or cover and store in the refrigerator.

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205 Comments

  1. I’m thinking I may make this for our Easter dessert. Have you tried these as cupcakes (using silicone liners)? Just thinking out loud & wonder if anyone tried that yet.

  2. My middle son suffers from dairy, sugar, additive and food coloring sensitivities and my two older kids have severe nut allergies and I have a gluten intolerance so I was very excited to find this recipe. I made it for my mother-in-laws birthday so that we could ALL enjoy dessert together. I was a bit nervous bringing this to my inlaws without having sampled it first myself but it didn’t disappoint. SO yummy. It took a lot longer to bake than the recipe called for so I put foil around the edges because they were looking a bit crispy and it turned out wonderfully. Thank you!

  3. I made this today as a “gluten free” option for a church activity. I had toddlers at my house when it came out of the oven and they all said “ooh”, “yummy!” when they saw it. All three 2-year olds loved it! They are pretty picky for some reason when it comes to things I would expect them to love….like cake for instance. I was thrilled that they all loved it and asked for more. Will definitely keep this around for healthier options! I made it a vanilla pound cake since I didn’t have any lemons, still super tasty.

  4. Wow – YUM! New to paleo and it’s recipes like this one that I reckon will get me through the sticky spots! Added a tbs finely grated fresh ginger to both the cake and the syrup for a bit of spice, (plus about 1/2 tsp ginger powder to cake batter) and with the syrup cut the zest into tiny thin strips so became chewy and caramelised. Had to pull the reins in on my 2 and 5 yr olds so they didn’t eat the whole thing in one sitting! Thank you!

  5. I forgot to do the glaze, and it was still delicious! However, I baked it 30 minutes in a 8 inch (or is it 9?) springform, and the edges/bottom were burnt (had to cut them off). Just a warning to readers to maybe check it at 20-25 minutes!

  6. This is by far the best paleo baked goodie I’ve made. Thank you so much for posting this! I can’t wait to try your other recipes. I didn’t add the glaze because I didn’t want it too sweet but it almost needs it. I can’t wait to have this with my morning coffee, afternoon tea, and just because. Thank you again!

  7. This was the most MOIST cake I have EVER made! Thank you!! I know this post is almost a year old but this is so worth a comment! This is what my husband got for his birthday and he had a hard time not going back for a third piece… that’s when I had to put it away haha! I made a strawberry glaze for it because I had about a pound of strawberries ready to dry up in my fridge(which would have been a crime)! All I did was toss those, a teaspoon of honey, a couple tablespoons of orange and lemon juices, and I think I added a teaspoon of coconut oil(not sure if there was a reason, but I figured why not). After it set for 20ish minutes it was creamy and delicious!

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