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 52 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.

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  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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!

  10. 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.

  11. 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!

  12. 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

  13. 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!

  14. 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

  15. 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!

  16. 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 ;)

  17. 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!

  18. 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!

  19. 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!

  20. 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!!!

  21. 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!!

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