Best Lemon Pound Cake Ever

Best Lemon Pound Cake Ever



Ingredients:

Dry

blanched almond flour - 2 cups
coconut flour - 1/2 cup
sea salt - 1/2 tsp
baking soda - 1 heaping tsp


Wet

raw honey - 2/3 cup, warmed to a liquid state
coconut oil - 2/3 cup, warmed to a liquid state
pastured eggs - 4 large or 5 medium
unsweetened full-fat coconut milk - 1/2 cup plus 3 Tbsp
pure vanilla extract - 2 Tbsp
lemon zest - 1 Tbsp


Glaze

freshly squeezed lemon juice - from 2 lemons
lemon zest - from 1 lemon
vanilla bean pod - 1 (or 2 tsp vanilla extract)
raw honey - 4 Tbsp


Preparation:

-Preheat oven to 350ºF.
-Prepare a 9x9 baking pan by coating the interior lightly with coconut oil. Cut parchment paper to fit the bottom of the pan and place it over the coconut oil.
-Sift dry ingredients in a large mixing bowl and stir with a whisk to combine.
-Place oil and honey in the bowl of a food processor and process for 1-2 minutes. Add eggs, one at a time, mixing after each addition. Add coconut milk, vanilla, and lemon zest, and continue to process until well combined.
NOTE: This step can be done in a large bowl with a hand mixer.
-Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden mixing spoon to thoroughly combine ingredients, pressing out any lumps.
-Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. The top will be lightly browned.
-Let cake cool in the pan for 10 minutes, run a butter knife around the edge of the pan to loosen the cake, and then turn it out onto a cake plate and let cool completely.
-While cake bakes, prepare the glaze by slitting vanilla bean lengthwise and scraping the beans into a small saucepan. Add the vanilla bean pod, lemon juice, zest, and honey to the pan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes. Let cool to room temperature. Remove pod and discard.
-Using the tines of a fork, perforate the top of the cake several times. Pour glaze over the cake, using a spatula to evenly distribute the glaze over the entire cake top. Let the cake rest for an hour to fully absorb the glaze. Serve immediately or cover and store in the refrigerator.