Sunday, June 8, 2014

Lemon Pound Cake With Vanilla Lemon Glaze

This recipe for a refreshing summer Lemon Pound Cake with a naturally sweetened Vanilla Lemon Glaze makes for the perfect teatime treat! This gluten, soy, dairy and grain free pound cake is dense and delicious as it is made with coconut flour, yet still refreshing as the cake is not overly sweet. The Lemon Vanilla Glaze is sweetened with honey and not sugar.


Lemon Pound Cake



Recipe:
Ingredients: Yields 1 loaf

Cake:
  • 2 cups coconut flour
  • 6 eggs
  • 1/2 cup plain coconut milk yogurt  *Note: I like the SO Delicious brand.
  • 1/4 cup vanilla "*Greek Style" coconut  milk yogurt 
  • 4 tablespoons, melted "Earth Balance Organic Coconut Spread " *Note: This coconut spread is gluten, soy, dairy, casein free and vegan.
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon  salt

Vanilla Lemon Glaze:
  • 1/3 cup softened *"Earth Balance Organic Coconut Spread "
  • 2 tablespoons light colored honey
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water to desired consistency 
  • 1 teaspoon vanilla extract

Preparation:
  1. Preheat oven to 350 degrees. Using a little coconut spread grease a standard size loaf pan.
  2. In a mixing bowl, use a hand blender, to blend all wet ingredients, except for coconut spread and zest. Sift in dry ingredients. Blend again and let rest for a few minutes to allow coconut flour to absorb liquids. Use a spatula to scrape down the sides of the bowl.
  3. Add coconut spread and blend again on high for 15-20 seconds. Fold in zest.
  4. Pour the batter into the prepared pan and bake for 40-45 minutes or until golden and a tester comes out clean. Cool completely.
  5. (While the cake is cooling prepare the vanilla glaze) In a small bowl, mix the coconut spread and the honey until it forms a thick paste. Now add the lemon juice and if needed, some water till desired consistency is achieved. Turn the cake out of the loaf pan and drizzle the glaze on top of the cake letting it run down the sides as well. Refrigerate for a few minutes to allow the glaze to firm up. (I like my glaze thick enough that it is opaque but still thin enough that it drizzles down the sides of the cake. Play with it to find your perfect glaze.)
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This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
http://www.tessadomesticdiva.com/2014/05/allergy-free-wednesday-119.html
This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 
This recipe was shared at 
http://glutenfreeeasily.com/gluten-free-wednesdays/ : http://glutenfreehomemaker.com/gluten-free-wednesdays/

27 comments:

  1. Wow! I really want to try this amazing pound cake!

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    Replies
    1. Thank you and thanks for stopping by!
      Best,
      Phyllis

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  2. Yummy! I love lemons and pound cake! I am going to make this tomorrow!

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    Replies
    1. Thanks for visiting and enjoy the Pound Cake!
      Best,
      Phyllis

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  3. I love lemon and this pound cake sounds so good with all the healthy ingredients!Pinning this!!
    Julie@ Sweet and Spicy Monkey

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  4. I just discovered your blog today and I am in love! All your recipes look delicious and so easy! As a mother of 2 toddlers I need Quick healthy meals that don't need a ton of crazy ingredients or lot of prep. A lot of your recipes I've seen so far are things I normally buy anyway. I can't wait to try this Lemon Pound Cake! I'm now following your blog and can't wait to see all the other yummy recipes!

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  5. Thanks so much for visiting my blog! I am thrilled that you love my recipes and as you noted I always try to make dishes that are easy, healthy and with readily available ingredients.
    Best,
    PHYLLIS

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  6. My granddaughter has celiac & in her 3rd yr. of cooking for 4-H. I was interested in this recipe for a 4-H project. Can butter be substituted in the cake or glaze? I live in a rural area & haven't seen the coconut spread in local stores. Thank you for your reply.
    Nita in Kansas

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    Replies
    1. Yes, butter will work great in this recipe. Thanks for visiting my blog and enjoy the "Lemon Pound Cake"!
      Best,
      Phyllis

      Delete
  7. We love Pound Cake and you glaze will make this one very special! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen

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    Replies
    1. Thank you Miz Helen and thanks for visiting my blog! Love the Full Plate Thursday linky party! Best,
      Phyllis

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  8. If we are still doing dairy, could we substitute out regular Greek Yogurt and butter in this recipe?

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    Replies
    1. Yes totally that would work great! Enjoy and thanks for visiting.
      Best,
      Phyllis

      Delete
  9. O! My! Goodness!!! This looks amazing, I can't wait to make it!!!!

    -Cassidy

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  10. My son is also egg free, so we would have to use egg substitute. 8 eggs is a lot of eggs to substitute. Do you think that many substituted eggs would effect the final product? Thanks!

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    Replies
    1. You can give it a try with the egg substitute, however I am not sure it will come out the same. Give it a try and let us know how it works out. ( I think the texture will probably be different.). Thanks for visiting my blog and please try some of the other recipes that are not only gluten,soy and dairy free but egg free as well!

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  11. Mine is in the oven right now- am at 65 minutes and counting, still not cooked through :( Is the picture above from this recipe or another? Thanks!

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    Replies
    1. So sorry the recipe is not working out for you. Did you allow ingredients to rest so coconut flour could absorb liquid? Yes, picture was my finished product.

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  12. Excited to try this. Looks so yummy. I haven't tried any coconut flour recipe that uses this amount of flour. Usually just a few Tbsp. Upfront, I'm going to sub almond milk in for the yogurt since I don't have it on hand AND I do not like the taste of anything coconut, (coconut flour is OK). I'll let you know how it turns out.

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  13. This sounds delicious! Thanks for sharing it at Savoring Saturdays. :)

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    Replies
    1. Thank you Raia! Looking forward to seeing all the new shares on Savoring Saturday's each week! Best,Phyllis

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  14. I'm not familiar with the coconut spread. Can coconut oil or butter be used as a substitute? Can't wait to try this recipe. I invite you to visit my website, http://journeytonatliv.com

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    Replies
    1. Butter will work just fine in this recipe as the coconut spread is the same consistency. Thanks for visiting my site! Best, Phyllis

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  15. Hi Phyllis, Love your blog and all the awesome recipes. This one looks delish. Just wondering your thoughts on subbing the coconut spread with Coconut Manna {aka coconut cream concentrate} or palm shortening? Thanks a bunch!

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    Replies
    1. Not sure how that will sub out, however if you do decide to try using the "coconut cream" instead please let us know how that works out. Thanks for visiting my blog and have a great day!

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  16. WOW Phyllis! This looks too delicious!! One of my Mom's specialties was a wonderfully moist lemon cake but of course it was full of wheat, sugar, toxic artificial ingredients in store bought cake mix... we didn't know better ;-) but this one!! ohhh la la! Though like some of the others... I have a problem with coconut flavor. I don't mind the coconut sugar, no resemblance. Have only used the flour very slightly... coconut yogurt... that is scaring me. I'm gonna try it cuz Your site looks incredible! Your expertise beyond reproach so... this cake is worth taking the dive ;-) TY for sharing Your creative genius! Becky

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  17. Becky; thanks so much for your comment as well as visiting my site. Enjoy the pound cake and have a great week! (PS: The picture in the blog heading is for roasted root veggies. You can click on the following link to find the recipe: http://www.simply123allergyfree.com/2013/11/more-thanksgiving.html#sthash.wxSiZAwp)
    Best, Phyllis

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