Gluten-Free Lemon Pound Cake

Ingredients

Dry Ingredients
• 1 1/2 cups almond flour
• 3 Tbsp coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• Zest from 2 lemons
Wet Ingredients
• 2 lemons, squeezed – about 1/3 cup of lemon juice
• 2 tsp pure vanilla
• 3 eggs, whisked
• 1/3 cup coconut milk
• 1/3 cup raw honey
• 2 Tbsp melted coconut oil

Instructions

1. Preheat oven to 350-degrees F
2. In a medium mixing bowl, combine all dry ingredients, including lemon zest
3. In a separate medium bowl, combine all wet ingredients
4. Pour wet ingredients into the dry ingredients bowl and stir to combine
5. Allow batter to set for a few minutes, and then stir again
6. Lightly grease bread pan with coconut oil
7. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit
8. Bake about 35-40 minutes, or until inserted toothpick comes out clean (Note: cooking times and oven temperatures may vary – don't skip the toothpick test!)
9. Remove from oven and allow to completely cool before removing from pan
10. Slice and serve – top with fresh fruit and coconut whipped cream if desired
11. Keep refrigerated and covered between servings.

- Paleo Newbie