Dairy Free Gluten Free Lemon Pound Cake
The best lemony treat!
Servings: 16 people
Calories: 465kcal
Cost: $12
Equipment
- bundt pan
- whisk
- juicer
- measuring cups & spoons
Ingredients
Cake
- 3 cups almond flour
- 1 cup arrowroot
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup honey
- ½ cup EVOO
- ½ cup lemon juice
- 4 eggs
- 1 ½ tsp vanilla extract
- 1 ½ tbsp lemon zest
Frosting
- 1 cup palm oil shortening
- ½ cup honey
- 1 tbsp vanilla extract
- ½ cup arrowroot
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350 degrees F. Combine dry cake ingredients. Combine wet cake ingredients in separate bowl, then combine the two bowls.
- Stir until they are well combined. Add batter to greased bundt pan.
- Bake for 45-50 minutes, or until toothpick comes out clean.
- To make the frosting, combine all ingredients and beat together using mixer
- Once cake is cooled, spread a smooth, thin layer of icing over the cake.
Notes
Storage: I suggest storing this recipe in the fridge in an airtight container for up to 5 days. Be sure it is sealed so it does not dry out!
Nutrition: The nutrition listed below is just an estimate and cannot be guaranteed. It is based on 16 servings.
Servings: This recipe will make approximately 12-16 slices of cake.
Substitutions: You can substitute the honey for maple syrup, however it may make the frosting a little darker.
Nutrition
Serving: 1slice | Calories: 465kcal | Carbohydrates: 42g | Protein: 6g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 141mg | Potassium: 44mg | Fiber: 3g | Sugar: 27g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg