Paleo Lemon Cake
This paleo lemon cake is easy to make and bursting with lemony flavour.
- The zest of 2 lemons
- 1 tablespoon lemon juice
- 1/2 cup raw honey
- 1/3 cup extra virgin olive oil
- 6 eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 1 cup coconut flour
- 1 teaspoon baking soda
- Pinch of salt
Add the eggs to a large bowl and whisk well.
Add the extra virgin olive oil, lemon zest, lemon juice, raw honey, vanilla extract, salt and unsweetened apple sauce and whisk once more to mix the ingredients.
Add the coconut flour and baking soda and mix once more.
Pour the cake batter into a greased (just use a little extra olive oil) and parchment lined medium sized loaf pan (my loaf pan is 9.25 x 5.25 x 2.75 inches).
Bake at 350 degrees Fahrenheit for 60 minutes.
Let cool completely before removing the cake from the pan.
Makes about 10 slices of paleo lemon cake.
- This recipe also works well with lime, grapefruit, or orange. Just substitute the juice and zest of whichever citrus fruit you prefer.
Calories: 215kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 174mg | Potassium: 63mg | Fiber: 5g | Sugar: 17g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg