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 56 reviews
Lemon Pound Cake
Prep time
Cook time
Total time
Serves: 12
Lemon Pound Cake
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
  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.

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****


  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?

  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!

  15. 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.

  16. 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!

  17. 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.

  18. 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!

  19. 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!

  20. 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!

  21. 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!

  22. I made this today and love it! So moist, tangy, and delicious. I will definitely be making this again. Thank you for sharing! I think I may add walnuts to it the next time I make it!

  23. This is amazing. I will be making this time and time again. We do primal so we had whipped cream and strawberries with it. It’s better than any pound cake out there paleo or not!

  24. Holy smokes, this cake is so delicious. It could hold its own next to a standard pound cake without a doubt. I made mine in a Bundy pan and it still needed a 35-minute cook time. You’ve outdone yourselfwith this one!

  25. Saw this recipe and needed a dessert for some friends we were having over. I didn’t have lemon extract so I replaced it with almond extract and some chopped up almonds. I used the lemon zest and squeezed the juice of half a lemon into the batter. Wow, the cake was amazing! I didn’t make the glaze and it was still an absolutely delicious cake. Thanks so much for the post!

  26. This recipe looks amazing! Does anyone know how long it should cook if I use a Bundt pan? I am terrible at adjusting recipes, and I don’t want to ruin this one!

  27. I LOVE this cake! Thank you for this recipe. It was a big hit a the baby shower I brought it to. A few of the ladies have issues with gluten/dairy/yeast so this was perfect! So moist… Next time I will probably reduce cooking time by 5 minutes, because it burned slightly on the sides.

  28. Went to a BBQ this weekend and decided to try this cake out on my Paleo CrossFit friends, WOW it was fantastic!!! Next time I make this I’m going to try orange! Thank you so much for all of your fantastic recipes.

  29. We make a version of this recipe in our café. We use the base recipe for orange cake, pineapple upside down cake and a chocolate/cherry version. The recipe I started with didn’t come from here but is exactly the same except maybe the vanilla extract versus lemon.

    Keep doing what you do!

  30. I made this cake for a family-come-together last night. My mom and dad is both overweight with high blood pressure and my brother is diabetic, and the all had i pice of this delicious lemon dream without feeling guilty! :D Thank you!
    The cake is very easy to make and taste amazing. I’ve only got great things to say.
    Try it out, I recommend it :D

  31. BEST. CAKE. EVER. This cake is so delicious…I will never feel badly about missing out on my aunt’s non-paleo Family Favorite Lemon Bread again! Thanks, George…another outstanding recipe!

  32. Hello just starting Paleo life style. How much of this dessert can be eaten daily. Or any deserts. Is there portions control?

    1. Yes there are portion control, you should eat these things like once a week as a treat and if you have weight issues or are detoxing off standard food you shouldn’t have any for at least 30 days

  33. I have been salivating over this cake ever since I heard about it on your podcast with Smarter Science of Slim. I just took it out of the oven and it looks awesome. I’ve been trying to go no grain and learning how to make desserts without grain. My family is circling the cake waiting patiently for the glaze to cool to room temperature. :) I am not a baker and I read a review above of just throwing it all in the Ninja, that is exactly what I did and it came out beautiful. Thanks for sharing this recipe!

  34. Funny you should mention that your six-pack disappeared as a result of this cake. My “2 pack” didn’t stand a chance! I made a lemon cream cheese frosting for it and it ended up being the best cake Ive had in a long time – paleo or not! It will have to be a while before I make it again though – my fiance and I polished off the whole cake over the weekend. Now its back to eating a bit cleaner and saying goodbye to my 4 month pregnant cake belly!

      1. I love baking and have supplied restaurants with desserts before. A favorite was my rum cake. My wheels are turning on how to make it at least gluten free – since the amount of rum that goes into it makes it far from paleo ;)

  35. This cake is so moist and delicious! I will definitely make it again, thanks for sharing George!
    A few things I need to fix for Lemon Cake Part 2- I used only half the vanilla bean thinking that it would be too overpowering (full one next time). I baked it for the full 35 minutes and it came out dark all over (like the sides of the cake in George’s pics) so I need to play with the time and/or temperature next time. Try it out people, it’s amazing!

  36. AWESOME!!!!!!! i ran out of honey mid recipie so only used about 2/3rd of the honey recommended. still DELICIOUS! even tho i burnt it slightly (i’m really not much of a baker), this recipe was absolutely fabulous. thank you!

  37. A co-worker gave me a big bag of lemons – friends with lemon trees are a valuable commodity in Australia so I wanted to make something healthy yet indulgent to thank her! I Googled Paleo Lemon Cake & landed here. I didn’t have any lemon essence, so I just added the juice & zest from 1 lemon and added it to the batter – it turned out beautifully! Thanks so much for the recipe George!

  38. George, you freaking rock. Thank you so much for this recipe. Totally saved my husband’s birthday and renewed my passion for baking. He LOVES lemon and in years past I made him typical white flour lemon cakes, or lemon pies with graham cracker crust, “bad” stuff like that. But since his last birthday, I found out I have celiac disease and we’ve both converted to eating mostly paleo. I never bake anymore because I’ve been so disgusted by most gluten-free recipes I’ve tried, and I just lost my passion for it. But THIS! I can’t say enough about this cake and I’m so glad I stumbled across your post. It’s the best cake I’ve ever made him, and it’s even freaking paleo. Thank you!!!

  39. I would love to make this lemon pound cake, but I do not like almond flour.
    What could I substitute in place of it? Any suggestions?
    Just found your website! I love it! Lots of really great information!
    Thank you!!

  40. This cake is really good. I’ve had some paleo desserts just be a big disappointment and a waste of expensive ingredients, but this one lived up to the hype. I think I accidentally used tapioca flour instead of the coconut flour…ooops. I also didn’t have lemon zest so I just increased the lemon juice to 3 tablespoons. Also, I only had almond meal instead of almond flour and it wasn’t as fine as I wanted so I put everything together in my Ninja blender to mix. It actually made enough batter to fill two pie pans. My kids and I even like it without the topping. That’s the sign of a true success….kids eating it without the extra sweetness on top!

  41. Hi There… Ready to try this and looking forward to the outcome. One question about the melted honey and coconut oil in the food processor. Do you mean a mixer? Or, if a processor, is there a particular tool you use with it?

    Many thanks!

  42. Greg,

    Thanks so much for this recipe. I just started Paleo and was looking for dessert recipes. I not usually a desert freak, but when I want cake, I want cake. This fit the bill perfectly because I LOVE lemon!! Thanks so much!

  43. I’m really just going to echo what has already been said: best paleo cake ever. I have been paleo for a year and have a real sweet tooth so bake a lot. I have made so many cakes, biscuits cookies etc that haven’t hit the mark and I have either eaten them for the sake of it, or unfortunately had to bin them because they have been inedible. This is one of the best cakes I have ever had- including sugary naughty cakes! You have restored my faith in paleo desserts and made me believe I can have desserts that taste naughty but are paleo! I really can’t thank you enough. What is great about this recipe is that it’s so adaptable to suit your own tastes – I.e more lemon, different fruits etc. I only made half of the recipe due to previous bad paleo desseet experiences, but next time I make it I will be making double!!
    Will definitely be looking for more of your recipes. Thank you again!

  44. Hi George,
    Silly question of the day-Is it a 9×9 square pan like your directions or a pie pan like your picture? I am Oh So excited to make this tomorrow! I am making 3 of your dinners and this desert for the week. Thank you for all your hard work!

      1. Thanks George! Made it with my springform pan. It turned out HEAVENLY! You are a God! I cannot wait to cook this again for a family event. Will be emailing it to all my friends right this minute! KUDOS TO YOU!

  45. I made this cake 2 weekends ago and loved it, but wound up eating it myself since no one else in my family likes lemon. Lasted a very long time in the fridge. ;) So this weekend, I decided to change it up. I added one small mashed banana, vanilla, coconut flavoring and orange extract with orange peel. Then I put the batter into two medium loaf pans. I decided not to do a glaze, but served slices with whipped topping and sliced strawberries. I think I got whiplash with how fast it went! Thanks so much for all your great recipes and this one is a definite keeper!

    1. I’m very new to Paleo, was the whipped topping Paleo? If so, what was it??
      I have just made the cake, haven’t tried it hey but the mixture tasted good haha!

  46. Mmm. I made this for a tea party today and got rave reviews. I took the leftovers to another party and it was a hit there too. I didn’t get to bring any home with me. YUM! Thank you!

  47. Well, I WISH I could say I loved the cake. I really REALLY wish I could. BUT, I have NO idea how wonderful it was because I baked it, glazed it, let it cool and went to the grocery store. when I came home my hubby and kids had already polished it off! You got a gold star in their book ;)

  48. I don’t know what more I can say that hasn’t been already said. This recipe is BANANAS. Well actually, it’s lemons, but it is insanely good. I brought it to a supper club dinner with my girlfriends and it was a hit. I, too, was worried that the cake would be grainy like most Paleo desserts can be but this was sooo moist. When I made the glaze, I worried that the lemon taste would be overpowering but it was just right. Thanks for another awesome recipe!

  49. I was a little sad to see the almost the last of my 30 year raw honey go (that stuff stays good forever!), but it went to good use!! Hot dog! this is a good cake. :) The only thing I’m sure I messed up on was the glaze. I don’t really have a juicer and I didn’t think my frail little fingers could squeeze out what I needed so I decide to try putting one whole dang lemon (after zested) into the blend tec and got…well lemon butter! I decided to use it and the glaze became quite thick. Just added a weenie bit o water and it seemed to be fine. Once all was said and done I just dabbled a quick few fresh raspberries on top and fell into lemon love. Thanks for another fwabulous creation, George! ^_^

  50. OMG!!! I made this for a BBQ and it was the most amazing paleo “dessert” I have ever made! I was skeptical… you read lots of reviews and try many paleo recipes that don’t always live up to their reviews… but this one really was such a big hit. It was not grainy like many other treats can be. It was so moist. I can eat a whole cake! LOL! I thought I would never have real cake again without feeling like crap the next day! But now I can treat myself to it every once in a while and not feel icky the next day! George, thank you for all the awesome recipes that you have created, I have tried and adored many of them… but this is love!

  51. I made this for the first time yesterday. I live in a two story house, with the bottom floor dedicated to a salon that me and my partner own. I love it because I get to take down all my paleo goodies and have an immediate taste testing group. Well let me tell you that few recipes have caused the immediate influx of gluten free paleo seekers as this lemon pound cake. Every single customer in the salon went nuts! It always allows me the opportunity to open up discussions about how I changed my life with Paleo. All 8 clients and salon employees devoured it in seconds. I will be making this very often. THANKS for the recipe!

  52. George, I’ve been a longtime reader and fan of your site, but this is my first time commenting because this cake is so good! I skeptically tried this recipe after numerous attempts at other paleo-ized cakes, muffins, breads, etc. from other sites with no success. I just wanted to let you know that this recipe has changed my life. :) It has wonderful cake-like consistency and it tastes phenomenal! I made mine in a loaf pan so that it would be more like a bread, and this reminds me of my mom’s beloved zucchini bread that I’ve sworn off since going paleo. Thank you so much for all the work that you put into creating these recipes! You’re fantastic!!! :)

  53. I love you, I really do. Every single CCC recipe is out of the park, off the charts, and now you give me lemon pound cake?! You’re the best!

    So I’ve made it twice now. For the glaze I used coconut milk, lemon zest, lemon juice and a few drops stevia. I made the happy discovery that lemon juice thickens coconut milk instantly and I had a wonderful, almost-whipped frosting-like consistency for the glaze. Yum! I also added extra lemon zest to the cake and frosting. I wonder if adding fresh lemon juice to the cake would ruin or damage it in any way because that would be a tragedy since this is my favorite paleo dessert ever. I just wish it had a little more lemon flavor. Any thoughts?

    Thanks, George. You are an amazing food creator.

    1. We felt the same way. Stori, so we added the zest of one lemon to the cake batter. (I am sensitive to corn, so I can’t have “natural flavours” or artificial pones. for that matter) My suggestion is that you just add more zest.

  54. Absolutely delicious! The texture is so cake-like, which I find lacking in most grain free baking. I am trying not to eat this whole cake. This would make a great base for many cakes, just change up the flavorings. I’m thinking coconut and chocolate next!

  55. I’m going to try this today and add some poppy seeds. My husbands favorite cake was always lemon poppyseed so I wanted to make a Paleo version. This looks like it will fit the bill!! Thanks for sharing!!!

  56. Making this for the top of my daughter’s wedding cake today :) It should freeze well shouldn’t it?

  57. Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

  58. This was delicious, I am going to try it next time with lime. It will go well with the coconut and have a taste of he tropics.

  59. Just made this today and I swear it is heaven in my mouth. I literally cannot get enough of it. Thanks so much for the recipe. I can’t tell you enough how amazing it is haha

  60. Just made this, to die for and also banana muffins from your website. Awesome! Made devised eggs with avocado and bacon yesterday, all gone in an hour, 18 of them. Yummy. Love your food recipes!,

  61. This was delicious! It will definitely remain in my grain-free sweets repertoire. Thank you so much for the recipe! My only suggestion for others to perhaps try, is to add more zest. I can’t get enough lemon flavor so I tripled the zest (zest from 2 large lemons) and it was lovely.

  62. I made this for my family tonight. We are new to the grain free life, so I’m always a little nervous when I make something new for them. We all loved it! I only had Bob’s Red Mill almond flour this time and it turned out great. I can’t wait to try it with the Honeyville almond flour that I ordered today.

  63. Has anyone tried using more lemon zest or juice instead of extract? I am looking for ways to use more of the lemons on my tree and also use more natural unprocessed ingredients? I have my cake cooling now and I cannot wait to try it but I am going to try some tweaks on the next one to eliminate the extract. Any ideas welcome!

  64. We went to a gathering last weekend, packing lots of food as we always do in an effort to provide for our daughter who has multiple food sensitivities. Surprisingly, the hosts have been following the paleo lifestyle for a month and brought along two of these pound cakes to share. Not only were the cakes delicious, especially if one enjoys the strong lemon hit in the glaze, but I had the great, rare pleasure of allowing my daughter to freely eat the food that was being served without reservation. Such a joy to watch her dig into a (few! She kept going back!) slice and dollop some coconut cream on top. Sometimes, it is very nice to eat cake. Thank you, George, for making my day :)

  65. Hello everybody! Woman with a never satisfied sweet tooth
    here. I am always craving something sweet, but lately I’ve been looking for
    healthy and better alternatives for the sake of my health.
    My favorite dessert is the cupcake and I just started a personal blog totally dedicated to healthy cupcake recipes.
    The blog has healthy cupcake recipes of every stripe and variety, including vegan cupcakes,
    gluten free cupcakes, weight loss cupcakes, and of course – fruit cupcakes.

  66. I made this recipe the day you shared it on Facebook. It was the most delicious creation I have ever had- I didn’t have any whole vanilla bean, so I substituted some vanilla extract in the glaze. It came out so awesome. I’ll be making this again real soon!! Thanks for all of your hard work in developing these recipes- you’ve made the paleo lifestyle an easy switch for me!! :)

  67. Couldn’t wait until the weekend to make this recipe. You weren’t kidding around when you said it was life changing! It was hard not to eat it all in one sitting. I’m drooling a little thinking about it right now… Thank you so much for your amazing recipes! This whole Cavegirl thing is way more fun with your culinary creations!

  68. Wow, wow, and triple wow. This is a delicious cake.

    I made a few minor tweaks like adding another tablespoon of Coconut Milk and used 1/2 fresh squeezed lemon in place of the lemon extract and it turned out awesome.

    I’m new to these recipes so I was great to see it turn out so perfectly delicious!

  69. I made this and brought it in for a work function. It is amazing. I used pure vanilla instead of a vanilla bean and I used a little extra lemon extract, cause I love lemon that much! Lemon pound cake has always been a favorite of mine and finding a Paleo recipe for it makes my day! And my coworkers can’t believe how good it is for something with (gasp!) no white flour in it!

  70. OMG made this this afternoon and yum. My 7 year old son said it was the best. My husband sooo wanted a piece (he is diebetic so couldn’t;( I will recommend this to all my Paleo friends at my box.

  71. This was quite a hit with my non-paleo family! I didn’t have the proper sized pan so I used a
    7X11, and it turned out great, using the same temp and time schedule. I will use some poppy seeds next time. Love that combo. Question for the donut making people______did you put the glaze on them as well? It is such a nice moist cake, will be making it often! Thanks George

  72. Hi George,

    My daughter has nut allergies, so almond flour is out. Is there a direct, equal substitute that I can use? I know Coconut flour isn’t equal for a cup to cup ratio. Btw…I love all of your recipes!

  73. Made this yesterday, it’s ridiculous, even without the glaze. Hard to not eat the whole thing at once.

  74. I made this cake and baked it in a springform pan. I used the lemon extract as listed in the recipe, but I really did not care for the taste it gave. It reminded me of jet fuel (not that I’ve ever tasted jet fuel, but you get the picture). Next time I’ll use fresh lemon juice instead, or I’ll make a version using almond extract, and just about 1 tsp of it. I also added poppy seeds. For the glaze, I used powdered sugar and lemon juice. I have to say, the texture of this cake was great. It is definitely a keeper of a recipe, with the exception of the lemon extract, that is.

  75. Gosh, this lemon cake looks delicious. If I wasn’t going on holiday in two days I’d be trying this. Will wait until I get back but DEFINITELY trying it :)

  76. OMFG!!!! I just made these as cupcakes and reduced the lemon in the glaze and added the juice of a passion fruit and again I say OMFG!!! SOOOOO GOOD!

  77. Egg allergy… I’m hesitant to substitute, since there are 4 eggs called for in this recipe. Has anyone tried without eggs? Or anyone have suggestions?

  78. Made this last night for non-paleo friends. Everyone loved it and the combined favors are great. I served it with fresh raspberries. Thanks for a great recipe and your service George!

  79. Yummy! Just made these as donuts and they are delicious. Although, it was my first time using my donut maker so they didn’t turn out very pretty, but the taste is awesome, so lemony! Next time I will just stick to making it a cake. Thanks :)

  80. George,
    Any chance you meant 2Tbsp. Of vanilla extract? Not lemon extract? You layer mention adding the vanilla but you haven’t got it listed in the ingredients.

  81. My apartment smells heavenly! Don’t know how I’m going to wait an hour before it sets. Also, half my cake seems a bit underdone. Maybe I’m not used to cooking with these flours… I followed the recipe exactly. It broke in half when I was transferring it to a serving platter. Oops!

  82. Paleo woodstock would be so awesome! I am going to make this tomorrow as donuts. My son’s favorite dessert ever before paleo was the lemon pound cake at Starbucks and he’s been asking me to make donuts. I hope he loves this just as much!

      1. Update: We made them as donuts. Holy friggin awesomeness. They are so good. The first six are nearly gone and I haven’t even gotten the second six in the oven yet. I also had some fresh blueberry compote I made the other day and put that on top. Wow! Thanks for a great recipe George! If anyone wants to try them this way I used a regular sized donut pan and they cooked for 14 minutes.

  83. Making this for a birthday cake. Batter seemed thick so I used whole can of coconut milk! I used lemon AND vanilla in the glaze and it smells amazing. Needing to bake longer than 30 because of extra milk… Like 10 minutes longer. OMG looks and and smells AWESOME!

  84. Yea! I just made this! I used grass fed milk instead of the coconut because I can. Then I didn’t have any lemons but I had pure lemon oil so I used half a teaspoon instead of the lemony ingredients. And I didn’t have enough honey so I didn’t make the glaze. And I sprinkled poppy seeds on top. And it is very yummy. :D

  85. Hi George! I made this Lemon Pound cake & it is SO WICKED AWESOME!!! It’s so delicious! The glaze is so good with it too! Very lemony – I love it! :) Thanks for the recipe ~ it’s a keeper! I totally encourage other to make it too!!

  86. Just tried to make this, but something isn’t quite right. It’s been in the oven for 50mins now and still isn’t set. It’s risen well, and browned well on top, but the middle is still raw (even a bit of a wobble to it)… HELP.

    4 eggs seemed a lot

    1. I took it out after 1 hour. the outside was quite a dark brown, and the toothpick test come out cleanish.

      I left it to cool a bit, and cut a slide. it was ok, it held together, but still slightly mushy in the middle. Despite the texture, it was very tasty though.

      if I make it again, I might cut down on the coconut milk to reduce the wetness of the mixture.

      1. Were you maybe using reduced fat coconut milk? That would be more liquid. If not, it could just be your oven, so yes, try with less coconut milk.

  87. Omg! This is amazing!! I only had light coconut milk and it worked out just fine. The lemon is pretty strong so next time I might try 1 TBS lemon extract and 1 TBS vanilla extract. But honestly it is so good. (I’m not going to lie I had to eat a little piece before putting the glaze on because I couldn’t wait). It is super moist and yummy. I only wish this recipe was around 5 yrs ago when I was pregnant with my first child and craved lemon lol.
    Thank you George, and of course thank you for your service!

    Ps your beard is looking awesome ;)

  88. This is a must try for me tomorrow..I have all of the ingredients right now except the lemon extract. Thank you :)

  89. I might be reading this wrong but it says 2 TBS pure lemon extract but the directions say mix the vanilla with the lemon zest. Should it be vanilla extract not lemon extract?

  90. Looks awsome! But before trying out could you also translate the honey, coconut oil and milk into grams? I have a set of measuring cups but recipes never work out.

    Best regards,

  91. Looks amazing! Is that really supposed to be 2 T of lemon extract? That seems like a lot of lemon and the instructions say to add vanilla but there’s no vanilla listed in the cake ingredients.

  92. If I had eggs, I would make this right. now. Especially since my mom is transitioning to Paleo and was saying she wanted/loves lemon flavored cakes and baked goods. Definitely giving this a try!!


  93. I love waking up in the morning and checking out your page to see the recipe of the pound cake posted! Made my morning! Can’t wait to get baking this and eating it! Thanks for all the yummy creations!! :)

  94. #10 in cake instructions say to add vanilla but the list of ingredients doesn’t call for vanilla for the cake. Did you mean to add the lemon extract?

  95. How coconut-ty is this? The bf does _not_ like coconut, and when I tried to bake with coconut flour before, he wasn’t game. (Maybe because that was the only flour I used…)

    What other substitutions would you recommend that would do the same? I don’t want to use only almond meal, or all nut meal… If there are no substitutions and he still doesn’t like it – more for me, I guess!

  96. George,

    I love your recipes! Thank you for being an inspiration to so many.

    How do I make lemon zest? I have searched before but never found an answer that makes sense..

    Thank you!

    1. You need a special tool called a zester; it is basically a device a lot like a veggie peeler but that has little tiny holes that are sharp and will peel off tiny strings of lemon peel when you draw it over the outside of a lemon. You are only peeling off the first, yellow-colored layer, not the bitter white pith underneath the yellow peel. Works great on limes too!

    2. Dear Amira,
      Lemon zest is simply finely grated lemon peel. I used to wonder what it was, too! You can use a lemon zester, which can easily “zest” your fingers, too, if you aren’t careful, or a vegetable peeler or a small food processor. The zester is easiest, but you do have to be careful not to get your fingers! I want to try this recipe soon, too!

    3. By the way, Amira, the zest is only the finely grated outer part (yellow) part of the peel – not the whole peel!

    4. I use the smallest section of my cheese grater and it works wonderfully, if you don’t have a zester. :D

  97. hmmm… something went wrong, hat not enaugh liquids like it seems. It’s kind of a crumble-pound cake. Delicious no doubt, but next time more coconut Milk for me ;)

  98. George. I just want to let you know how happy I am that I stumbled onto your website in December/January! You make being paleo so fun and delicious! I always send your website to anyone asking me about becoming paleo (well yours and PaleOMG’s of course!).

    I just wanted to stay thank you for serving our country and THANK YOU for making delicious paleo treats for me to enjoy!

  99. George, this looks amazing! I am definitely making this tomorrow. I just want to thank you for your awesome posts, recipes and tips. You get me excited about being a cavewoman :-) and eating Paleo. Your recipes rock!

  100. Looks awesome George! I will attempt this on Sunday for sure, thanks so much for your hard work. Also , thank you very much for serving our country! Semper Fi

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