1440 N. Harbor Blvd., Suite 105
Fullerton, CA 92835

Dear Friends,

Happy Sunday!  I wanted to share my new favorite recipe for Paleo Lemon Cake!  This is a decadent, moist, tart-sweet cake.  It’s gluten-free, dairy-free, refined-sugar free, and much lower in carbs compared to standard cakes.

A little story… while I was an internal medicine resident at Northwestern in Chicago, I used to love the lemon pound cake at Starbucks!  I only had it a few times though since I innately could tell it wasn’t good for me.  I’m so happy to recreate all the flavors here in a guilt-free, nutrient-dense version.


Preheat oven to 350 degrees F.

Mix together the dry ingredients in a large bowl:

1 and 1/2 cups almond flour
1/2 cup coconut flour
2 tsp baking powder (aluminum-free)
1/4 tsp salt

Mix together the wet ingredients in a separate large bowl:

5 egg yolks (save the whites for something else)
3/4 cup light olive oil
1/2 cup maple syrup
2 tsp vanilla extract
1/4 cup lemon juice (1 lemon)
1/4 cup unsweetened almond milk
Zest of 1 lemon

Gradually add the dry ingredients to the wet ingredients in batches and mix well.  

Pour into a greased baking dish and bake for 25 min at 350 degrees F, or until a knife comes out clean.

Try it with a cup of blueberry tea… it’s divine!

Warm regards,  

Rajsree Nambudripad, MD