Paleo Lemon Cake
Paleo Lemon Cake! This is so delicious; it’s kind of like a cake grandma used to make, but way healthier!
I’m a chocolate lover. But when I tasted this cake, I thought to myself: hmmmm… I think this might be better than chocolate.
And then, I remembered that it was grain-free. Yup, I actually forgot this is a paleo cake when I tasted it… it’s that good!
If you’ve been following me at all, you may know that I don’t consider myself the best baker. I’m a great cook, but baking… not so much. I’m not much of a measurer or a perfectionist, but with baking when you just wing it or go with the flow, sometimes it’s just a hot mess.
I saw a recipe for lemon bread on a blog called Connie’s Finally Losing It. Connie calls it a bread, and I’m sure hers is perfect and delicious. When I made it, mine didn’t look quite as perfect, and it tastes more like a cake, but OMG, it is just delicious!
And yes, it’s really as good as chocolate. I think part of this is due to the fact that when I made the glaze and poured it over the cake, instead of it sitting prettily on top of the cake, mine soaked into the cake and made it so sweet and lemony, that I can’t imagine doing it any other way.
I put the leftovers in the fridge and we’ve been eating it cold all week. So, put your chocolate bias aside, and try this lemony, sweet, tart, amazing cake!
You should make this cake because it’s delicious. But you should also make it because it’s so good for you:
Lemon peel contains calcium, potassium and vitamin C. Lemons are good for your digestion, they help detoxify your body, they balance your pH, and they act as an antibacterial. They also can soothe a sore throat, lessen a cough, and hydrate the body.
I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy.
Honey is an amazing food. It is also a Chinese herb (Feng Mi). Raw honey is honey in its purest form; it has not been filtered, strained or heated above 115 degrees. This means when you eat it, the enzymes, anti-oxidants and nutrients haven’t been disturbed. I use raw honey in my tea, smoothies and in any recipe that calls for honey. Raw honey is solid and may need to be melted before you use it, but this is easy and only takes a minute or two. Honey helps with constipation, some coughs, and some stomach ulcers.
Coconut strengthens the body, reduces swelling, and stops bleeding. It kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. It’s the coconut flour in this recipe that holds it together, and there is also some coconut oil in this cake.
- 1 Tbs coconut oil to grease a loaf pan
- For cake:
- 6 large eggs
- ¼ cup coconut oil, melted and cooled
- juice from 2 lemons plus enough almond milk to equal a total of 1 cup liquid
- zest from 2 lemons
- ⅓ cup raw honey, melted and cooled slightly
- ⅔ cup coconut flour
- 1-1/4 tsp baking soda
- ¼ tsp sea salt
- For glaze:
- 2 Tbs coconut oil
- 2 Tbs raw honey
- 2 Tbs almond milk
- zest and juice from 1 lemon
- ½ tsp pure vanilla extract
- Preheat the oven to 350°F.
- Grease a loaf pan with the coconut oil.
- Put all of the cake ingredients into the bowl of a mixer and mix until well combined.
- Pour into the loaf pan.
- Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. Mine took 49 minutes. (Please watch the cake carefully, because the original recipe calls for only baking the cake for 32-45 minutes.)
- Remove the cake from the oven and let the pan cool on a rack.
- When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.
- Make the glaze: put all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly
- When the cake is completely cool, pour the glaze over the top of the cake. (My glaze was very liquid, but I poured the whole thing over the cake and let it soak in and it was delicious. In the original recipe, the glaze in the picture looks while and thick and pretty... I'm just letting you know that either way it should be delicious!)
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