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!
Rajsree Nambudripad, MD