lemon pound cake



1/4 C (28g) coconut flour
2T (27g) Truvia
1/8t (0.6g) baking soda
pinch of salt
2 eggs (100g), separated
1/4C (56g) coconut oil, liquid
1t (8g) vanilla extract
1/2t (4g) lemon extract (it is ok to leave out.  the cake will have less lemon taste)
1t (5g) lemon juice


Mix all the dry ingredients.
Mix coconut oil, vanilla ext rat, lemon extract, and lemon juice with a handheld mixer.  Mix in the dry ingredients.  Mix in the egg yolks.
In a separate bowl, beat the egg whites until stiff peak forms.
Gently fold into the batter.
Pour batter into greased mini loaf pan (5.5in x 3in).
Bake at 350F for about 25 minutes.


Ratio 2.5:1
Total Carb for the loaf 10g
Total Calories 712

9 thoughts on “lemon pound cake

  1. I’d love to be able to share this on Pinterest, is there a way you can add a Pinterest button as an option to share? Thanks!

  2. I’m not sure what I am doing wrong. I made this today and it did not rise, and it certainly isn’t as “fluffy” as your picture looks! 🙂 When you say to fold the egg white mixture into the batter, is it supposed to blend completely together? I had this really thick batter, almost like dough. Thoughts?

    • Hi Erin,
      When you fold in the egg whites, you have to be careful not to over mix since you want the foam made with egg whites to stay that way. I’m not a expert, but I believe that will make the cake nice and fluffy.
      I am so sorry the recipe didn’t work out for you. The batter shouldn’t be like a dough. i wonder what might’ve happened. please carefully check the ingredient amounts again. I will do the same since sometimes there could be typos…

    • I would increase the ratio by serving it with whipped cream (sweetened with stevia) since it tastes really good with whipped cream. =)
      you could try increasing the coconut oil.

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