#PaleoLemonCake

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Indulge in a Paleo-friendly treat with this moist and flavorful Lemon Pound Cake. Made with almond and coconut flours, sweetened with raw honey, and topped with a zesty lemon honey glaze, this cake is a perfect blend of sweetness and tanginess. It's a guilt-free dessert that satisfies your cravings while adhering to a Paleo lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 4 large eggs. 1/2 cup coconut oil, melted. 1/2 cup raw honey. 1/4 cup lemon juice. Zest of 2 lemons. 1 teaspoon vanilla extract. For the Glaze:. 1/4 cup raw honey. 2 tablespoons lemon juice. 1 tablespoon coconut oil, melted.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a loaf pan with coconut oil. Mix the baking soda, salt, coconut flour, and almond flour in a big bowl. Whisk the eggs, raw honey, melted coconut oil, lemon juice, lemon zest, and vanilla extract in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. After filling the loaf pan with oil, level the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Make the glaze by combining the melted coconut oil, lemon juice, and raw honey while the cake bakes. After the cake is done, take it out of the oven and allow it to cool for ten minutes inside the pan. Over the warm cake, drizzle the lemon honey glaze. Let the cake cool fully before cutting into slices and serving. Savor the delicious lemon honey glaze that comes with your Paleo Lemon Pound Cake!