Lemon pound cake is a golden, close-grained loaf with a tender almond crumb and a sharp honey-lemon glaze that soaks into the top. Lemon zest scents the batter and the glaze both, so every slice is properly, confidently lemon. Six to eight generous slices of teatime perfection.
SERVES 6-8
Ingredients
Cake
1½ cups almond flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup coconut milk
½ teaspoon tapioca flour
1½ tablespoons grated lemon zest plus
1½ tablespoons lemon juice
½ teaspoon vanilla extract
1 cup (240 ml) palm sugar
6 tablespoons (90 ml) coconut oil
3 large eggs, room temperature
Coconut oil for greasing loaf pan
Glaze
⅓ cup honey
1 tablespoon (15 ml) lemon juice
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 300°F (150°C). Grease an 8x4 loaf pan.
2.В В Whisk almond flour, baking powder, and salt together in bowl. In a separate bowl, whisk coconut milk, lemon juice, and vanilla together. In a third bowl, whisk palm sugar and lemon zest together until well combined.
3.В В Using a stand mixer fitted with a paddle, beat coconut oil and palm sugar-zest mixture on medium-high speed for about 1 minute. Add eggs, one at a time, and mix until combined (batter may look slightly curdled). Reduce speed to low and add almond flour mixture in three additions, alternating with coconut milk mixture in two additions, scraping down bowl as needed. Give batter a final stir by hand.
4.В В Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached (60 to 70 minutes), rotating pan halfway through baking. Allow cake to cool in the pan on a wire rack for 10 minutes. Remove cake from pan and let cool completely (about two hours).
5.В В Whisk honey and lemon juice together in a bowl until smooth. Brush glaze over cake and let sit for 10 minutes before serving.
Pro Tips
- Bake low and slow at 300°F — the gentle heat gives pound cake its fine, dense crumb and golden crust without cracking on top.
- The batter may look slightly curdled when the eggs go in one at a time. That's normal and it smooths out completely once the flour is added.
- Brush the glaze over the cooled cake and let it sit ten minutes to soak in. Glazing warm cake makes it slide off instead of seeping into the crust.
- Grease the loaf pan thoroughly, corners included. Almond flour cakes stick more than wheat cakes, and a clean release is worth the extra minute.
Frequently Asked Questions
Can I make this into a bundt or round cake?
Yes, but adjust the time — a wider pan bakes faster, so start checking at forty minutes and test the centre with a skewer.
How do I store lemon pound cake?
Airtight at room temperature for three days or refrigerated for a week. The glaze keeps the crumb moist right through.
Can I freeze it?
Wrap the unglazed loaf tightly and freeze for two months. Thaw overnight, then glaze before serving for the freshest finish.
Why is my cake dense?
Usually under-whipped eggs and sugar. That first frothy whisking is what gives almond flour cakes their lift, so don't rush it.
Recipe Card
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