Lemon Pound Cake Mk. II

Lemon pound cake, Mk. II version

Lemon pound cake, Mk. II version

This is my second attempt at a Lemon Pound Cake, following on from the Mk. I version, which I posted about here.

As you may be able to tell, this version makes use of one half of the amount of almond flour, coconut flour, coconut oil, honey, and eggs that was in the Mk. I version.

As per Mrs. Paleovirtus’ request to make the Mk. II version more lemony than the Mk. I version, I kept the original amount of lemon juice and zest, effectively making it twice as lemony as previously.

This also had the effect of increasing the overall amount of liquid in the recipe, which in turn gave the cake mixture a less dense, compact texture (see notes below).

Before attempting the Mk. II version, I did quite a bit of research into other Lemon Pound Cake recipes, both Paleo and non-Paleo, and came to the conclusion that the Mk. II version should contain vanilla essence for flavour, and baking powder to assist with the texture, which was one of the areas flagged for improvement after trying out the Mk. I recipe.

To give a more pleasing shape I also bought a 450g / 1lb loaf tin.

My research also suggested that I needed to bake the cake for a longer period of time in a slightly cooler oven – 1 hour in a 160° C oven.



  • Juice and finely chopped zest from 1 lemon
  • 3 tbsp coconut oil, plus extra for greasing your cake tin
  • 2 tbsp honey
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 2 eggs
  • ½ tsp vanilla essence
  • ½ tsp baking powder


  • Pre-heat your oven to 160 deg. C.
  • Prepare a 450g / 1lb non-stick loaf tin by greasing it up well with coconut fat.
  • Sift the 2 flours in a large mixing bowl. Mix well.
  • If needs be, melt your coconut fat and honey in a microwave or over low heat.
  • In a smaller bowl, mix the eggs, the lemon juice, and the lemon zest. Stir in the honey and the coconut oil. Mix well.
  • Add the “wet” mix to the flours, and whisk together until you have a smooth cake mixture.
  • Pour the cake mix into the loaf tin. Work it with a rubber spatula until you have a smooth, even layer.
  • Bake for 1 hour or thereabouts, or until the cake passes the “clean-skewer” test for done-ness.


Mrs. Paleovirtus felt that the amount of lemon in the Mk. II version was spot on, and flavour wise it only needed a wee bit more vanilla in order to make it perfect.

The combined effect of the extra liquid, the baking powder, the new shape due to the loaf tin used, and the longer baking time in a cooler oven, greatly improved the texture of the Mk. II version.

Due to the nature of almond and coconut flours, this is probably as good a texture as we can reasonably expect from such a cake, which is all well and good, as we’re very satisfied with it as it currently stands.


3 thoughts on “Lemon Pound Cake Mk. II

  1. Pingback: Paleo blueberry muffins | Paleovirtus

  2. Pingback: Strawberry and Blueberry Mousse | PALEOVIRTUS

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