Lemon Pound Cake with Lemon Honey Glaze

It’s Lemon Pound Cake time.

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 51 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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231 Comments

  1. Hi Bryant,

    I just wanted to let you know that I really love your recipes :) the banana cake is our favorite!! My son loves the lemon pound cake from Starbucks and I thought I could find a better version of it, and I’m glad to find it here :)
    Can I use an 8inx4in pan instead of the 9inx9in?

  2. Wow this was amazing. We haven’t even finished the first one and my boyfriend has already requested that I make it again soon.
    Since I wasn’t sure where to find a couple of the ingredients I used 2tsp vanilla instead of the vanilla bean pod and normal honey instead of raw. Thanks for the recipe!

  3. This sounds like great recipe! I will definitely try it. Just one question: why raw honey if you thermicly destroying good ingredients anyway in it? There is also some evidences that honey should never go on high temperatures anyway bc it is not good for us. Can I use maple syrup instead?

  4. Oh. My. Word.
    I made this cake for Mother’s Day and it rocked my world!
    There was not any left. This will be happening again soon. Very soon.

  5. George,
    I have to say I cook a lot and BAKE a lot of paleo treats and this is hands down one of my new favorite paleo recipes. I just made this and tried it and I will definitely be making it often. I already know this will be a hit among family and friends. Thank you so much for this. Amazing job!!

  6. I have such a difficult time distinguishing when a recipe calls for canned coconut milk and when it calls for coconut milk in the carton which is found in the dairy case.

    Could you please tell me which one this recipe uses? I want to make this for Easter.

  7. This was a great recipe. I wanted something like “strawberry shortcake-ish” so I left out the lemon as well, and we ate strawberry syrup in a reduced sauce over it. I also am skimpy with almond flour because it is so expensive, so I used 1 cup almond flour, 1/2 cup tapioca flour, and 1/2 cup flax meal.

  8. This cake was actually pretty easy to make and turned out PERFECT! I didn’t have any coconut milk, so I used almond but it still worked. Delicious taste and texture. I’m impressed! Thank you for the recipe.

  9. George,

    I am a nutritionist and a gluten/grain-free pastry chef. I’ve baked this cake several times as a layer cake with lemon buttercream, cupcakes with lemon glaze, and with the honey glaze featured in this recipe. It gets rave reviews everywhere I go and I just can’t thank you enough. To find a moist grain-free lemon cake with the perfect tender crumb is the answer to my prayers. It turns out perfect every time! Bless you and what you do George!

  10. Hi George,
    I’ve just baked this and it looks and smells amazing. I used almond meal because I can’t find almond flour anywhere here in Sydney Australia. I’m just waiting for the cake to cool a bit more to put the glaze on it. I also bought your cookbook and can’t wait to try the recipes :)

    1. Just made this cake again using almond milk instead of coconut milk and I made my own almond meal with raw almonds. I didn’t use a blender or food processor, just mixed with a spoon. Still turned out awesome!

  11. Do I really need to use a food processor to make this, or can I use a blender or mixer? Also,how important is it to use parchment paper?
    Thanks

  12. Making this for the third time for my son’s 4th birthday at his own request! (He does also want a strawberry/chocolate cake but I’ll make both)
    I don’t have lemon extract so cheat abut with lemon juice but it’s soooo yummy! He goes loopy on sugar so this is perfect!

  13. So, I am making a vanilla version of this for my daughter’s birthday party on Saturday. We did a test run last night and used butter instead of coconut oil and Arrowroot instead of coconut flour. It came out sort of like a sponge cake. Great flavor and it worked perfectly in the castle cake mold we will be using. Yay!

  14. Pity these ingredients are so expensive and harder to come by. Like the idea of Paleo diet, but very out of touch with capitalism. A lot of people who would get benefits of this recipe simply cannot enjoy it. Would be nice to see those pushing Paleo helping to make these ingredients more available and affordable.

    1. I completely agree. Eating paleo desserts is expensive and not needed to follow this lifestyle in a supportive manner. I recommend sticking to the basics of meats and veggies to keep costs down.

    2. I had all these ingredients in my pantry but I have been adopting the paleo diet for a while now. I find iHerb and Costco to be the best places for a bargain if you’re looking for paleo ingredients!

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