Grain-Free Lemon Poppyseed Pound Cake with Glaze

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This lemon poppyseed pound cake is a slice of spring on a plate! Bright sunny lemon zips through the soft, dense cake, sprinkled with poppyseeds that give a lovely nutty quality and aroma. Lovingly drizzled in a sweet vanilla glaze, it’s sure to make any spring occasion one to remember. The ratio of ingredients provides for the perfect pound cake texture, and I have even had people tell me they didn’t know it was flour and refined sugar-free! It’s just that good folks! Be patient with the baking time, and insert a toothpick to ensure the middle is cooked through. If the toothpick comes out clean, you’re good to go. After the pound cake cools and you ice it, you can eat it right away, or let it sit in the refrigerator for about 30 minutes to give the classic hardened glaze on top. This pound cake is perfect for birthdays, afternoon tea, or just celebrating the weekend. Whatever your reason, go ahead and bookmark this recipe. And once you’ve tried it I know you’ll want to make it all spring and summer long! Enjoy!               

                                       

Grain-Free Lemon Poppyseed Pound Cake with Glaze

Serves 10
Prep: 15 min
Cooking: 1 hour 
Cooling: 30 min 
Total: 1 hour 45 min  
Beginner

Ingredients:

For the Pound Cake: 

2 cups almond flour

½ cup coconut flour 

1 tsp. salt

6 eggs 

½ cup butter or coconut oil, melted 

¼ cup almond milk, no thickeners

¾ cup honey 

½ cup lemon juice, fresh 

¼ cup lemon zest, about 2 small lemons 

2 Tbsp. poppyseeds 

 

For the Glaze: 

½ cup coconut butter softened 

⅓ cup palm oil

2 Tbsp. honey 

2 Tbsp. almond milk 

1 tsp. vanilla extract

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F. Line a loaf pan with parchment paper, or coat with butter.
  3. In a large bowl combine the almond and coconut flour and salt.
  4. Add in eggs, melted butter, almond milk, honey, lemon juice, zest, and poppyseeds.
  5. Mix well with either an electric mixer or by hand until the batter is smooth. Do not overmix.
  6. Pour batter into your loaf pan and bake for 60 minutes or until a toothpick can be inserted and removed cleanly.
  7. While the pound cake is baking, make the glaze.
  8. Fill a medium pot with water and bring to a boil. Once boiling, Place a glass or metal bowl on top of the pot, large enough to not fall into the water.
  9. Add in coconut butter to soften. Remove from heat, and set aside.
  10. Set up your high-speed blender with the standard blade attachment.
  11. Add in all icing ingredients and blend on high until smooth, set aside.
  12. Once the pound cake is finished cooking, remove it from the oven to cool, then turn it out from the loaf pan and drizzle with glaze.
  13. Slice into ten pieces, serve immediately, and enjoy!

                     

Nutrition Facts: (1 slice, includes glaze)  
Calories- 526 
Carbs- 36.2 g
Fat- 34.3 g
Protein- 10.5 g