Craving a delectable dessert that's both healthy and irresistibly delicious? Look no further than this Paleo Lemon Berry Pound Cake! Imagine a moist, zesty cake bursting with fresh berries, perfectly baked to golden perfection, and completely free from refined flours and processed sugars. This recipe is a game-changer for anyone following a paleo lifestyle or simply looking for a nutritious treat that doesn't compromise on flavor. Get ready to transform your baking game and impress your friends and family with this show-stopping, nut-free dessert that proves healthy eating can be absolutely mouthwatering!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup mixed berries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a medium mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt until well combined and free of lumps.
- In a separate large bowl, beat the eggs until they become slightly frothy. Add honey, melted coconut oil, lemon juice, and lemon zest. Whisk until the mixture is smooth and fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring carefully to create a consistent batter without overmixing.
- Gently fold in half of the mixed berries, reserving the remaining berries for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the remaining berries on top of the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, using the parchment paper, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more uniform batter.
- Don't Overmix: Gently fold the dry ingredients into wet ingredients to keep the cake light and fluffy. Overmixing can lead to a dense, tough texture.
- Berry Distribution: Toss your berries in a little coconut flour before adding to the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test to ensure the cake is fully baked. If it comes out with just a few moist crumbs, the cake is perfect.
- Cooling is Crucial: Allow the cake to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: For maximum freshness, store the cake in an airtight container in the refrigerator and consume within 3 days.
- Customize Your Cake: Feel free to experiment with different berry combinations or add a sprinkle of lemon zest on top for extra zing!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 17g
Protein: 6g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 70mg
