JUICY LEMON POUND CAKE
This is the perfect cake to add something special to an ordinary weekend. In my home country, the family usually gets together for coffee and cake on Sunday afternoons. The occasion isn’t particularly special and the cakes don’t have to be fancy. It’s more about spending time together than showing off your three-tier cake - you can leave that to the weddings and other special events. This one will be appreciated by everybody and provides the perfect excuse to sit down together drinking coffee and having a relaxed conversation.
INGREDIENTS
1 tsp butter (to grease the pan)
2 tbsp softened butter
3/4 cup honey
3 eggs
2 tbsp lemon zest
1/4 cup lemon juice
1/4 tsp vanilla extract
2 cups almond flour
2 tbsp coconut flour
1/2 tsp sea salt
1 tsp baking soda
lemon frosting (see recipe below)
Tools: Stand mixer or Hand mixer
INSTRUCTIONS
Preheat the oven at 325 °F /165° C
Grease a loaf pan with butter.
Seperate the eggs. Add the egg yolks, honey, butter, lemon zest, lemon juice, and the vanilla extract to a large mixing bowl. Whisk the ingredients until well combined.
Add the almond flour, coconut flour, sea salt, and baking soda to a small bowl and combine well. Add the dry ingredients to the wet ingredients and mix until combined.
Using the whisk attachment of a hand mixer or stand mixer beat the egg whites until stiff peaks form.
Carefully fold the egg whites into the batter.
Add the batter to the loaf pan.
Bake at 325°F / 165°C for 35 to 40 minutes until a skewer stick inserted into the dough comes out clean. Remove the cake from the oven and let cool.
Remove the cake from the pan and add lemon frosting.
LEMON FROSTING
INGREDIENTS
1/2 cup coconut butter, melted
2 tbsp fresh squeezed lemon juice
3 tbsp honey
1/8 cup almond milk (I use Elmhurst Milked Almonds unsweetened 2 simple ingredients)
INSTRUCTIONS
Add all of the ingredients to a mixing bowl and whisk until well combined. Spread the frosting evenly over the cake. Place into the refrigerator until the frosting is set.
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