Lemon Pound Cake with Lemon Honey Glaze

You can never have too many dessert recipes, so give Lemon Pound Cake with Lemon Honey Glaze a try. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 277 calories, 6g of protein, and 24g of fat per serving. This recipe serves 12. For $1.62 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Civilized Caveman Cooking. A mixture of full-fat coconut milk, lemon juice, raw honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. 6378 people were impressed by this recipe. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. With a spoonacular score of 12%, this dish is not so great. Try Lemon Orange Cake with Lemon Honey Glaze, Less-Cook Pound Cake With Lemon Glaze, and Pound Cake with Lemon-Basil Glaze for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees fahrenheit.Prepare a 9x9 baking pan by coating the interior lightly with coconutoil.Cut parchment paper to fit the bottom of the pan and place itover the coconut oil.Sift dry ingredients in a large mixing bowl and stir with a whisk tocombine.Place oil and honey in the bowl of a food processor and process for 2 minutes.Add eggs, one at a time, mixing after each addition.Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smoothPour batter into prepared pan and bake for 35 minutes or until it passes the toothpick testLet cake cool in the pan for 10 minutesRemove cake from pan and let cool completelyWhile cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.Reduce heat to low and simmer for 10 minutes.Let cool to room temperature. Remove pod and discard.Using a fork, poke several holes in the top of the cakePour glaze over the cake, using a spatula to evenly distribute over the entire cake. Let the cake rest for an hour to fully absorb the glaze.Serve immediately or cover and store in the refrigerator.

 

Step by step:

1. Preheat oven to 350 degrees fahrenheit.Prepare a 9x9 baking pan by coating the interior lightly with coconutoil.

2. Cut parchment paper to fit the bottom of the pan and place itover the coconut oil.Sift dry ingredients in a large mixing bowl and stir with a whisk tocombine.

3. Place oil and honey in the bowl of a food processor and process for 2 minutes.

4. Add eggs, one at a time, mixing after each addition.

5. Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth

6. Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test

7. Let cake cool in the pan for 10 minutes

8. Remove cake from pan and let cool completely

9. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.

10. Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.Reduce heat to low and simmer for 10 minutes.

11. Let cool to room temperature.

12. Remove pod and discard.Using a fork, poke several holes in the top of the cake

13. Pour glaze over the cake, using a spatula to evenly distribute over the entire cake.

14. Let the cake rest for an hour to fully absorb the glaze.

15. Serve immediately or cover and store in the refrigerator.

Nutrition Information:

covered percent of daily need