We love a good grain-free cake, especially one that’s not as dense as a brick. Our Light and Fluffy Lemon Pound Cake checks both those boxes. Coconut milk adds a rich flavor while keeping the cake moist and whipping the egg whites makes this a super light cake everyone will enjoy.
We like ours with poppy seeds, but you can make it without them if you prefer. Either way, this Light and Fluffy Lemon Pound Cake is sure to please as an anytime dessert or on a holiday table.Print
Light and Fluffy Lemon Pound Cake
- 3 eggs, separated and at room temperature
- 2 lemons, zested and juiced
- 1 1/2 cups Anthony’s blanched almond flour, packed and leveled
- 1/3 cup full-fat coconut milk
- 1/3 cup Lakanto Classic Sweetener
- 3 tbsp Anthony’s coconut flour, packed and leveled
- 2 tbsp ghee or butter, melted and slightly cooled
- 2 tsp pure vanilla extract
- 2 tsp poppy seeds (omit if desired)
- 1 tsp baking soda
- 1/4 tsp salt, divided
- Optional: 1 tbsp Powdered Lakanto Sweetener (for dusting)
- Line bottom and sides of a glass loaf pan with parchment, place oven rack at center position, and preheat oven to 350 degrees F. Note: we have not tested this in a metal pan.
- Reserve a pinch of salt from the 1/4 teaspoon measurement, then add salt, almond flour, coconut flour, and baking soda to a large mixing bowl. Whisk to combine and break up any lumps.
- Add egg yolks, melted butter/ghee, vanilla, lemon juice and zest, coconut milk, and Lakanto Classic to a large measuring cup, whisk with a fork to combine, then add to the dry ingredients and whisk together until well combined.
- In a medium bowl, whip egg whites with a hand mixer, starting on low and gradually increasing to medium speed, until egg whites form stiff peaks. Add the reserved pinch of salt as soon as the egg whites begin to foam. This will help to stiffen them up. This step sounds like a lot of work but it’s not. It takes about a minute, and the texture of the pound cake is light and fluffy because of this step.
- Gently fold about a third of the whipped egg whites into the batter and continue folding until fully incorporated. Repeat with half of the remaining egg whites, and finally add the last of the egg whites and poppy seeds. The batter will be lighter and just a bit thinner now. Fold until fully mixed.
- Gently transfer to the prepared loaf pan and smooth out into an even layer.
- Bake 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean (there may be a few grains of almond flour, that’s fine, just no wet dough). Do not open the oven more than necessary while baking. Remove from oven and place the loaf pan on a cooling rack. Do not remove cake from pan until fully cooled.
- Carefully remove the cooled cake, peel off the parchment, and transfer to a serving plate. Dust generously with powdered Lakanto, if desired (just before serving). Slice and serve. Cake is also delicious when served cold.
Refrigerate, wrapped tightly in plastic up to four days.
Freeze, wrapped tightly in plastic and sealed in a zip top bag, up to a month. Defrost in refrigerator and keep wrapped until ready to serve.
Keywords: LEMON POUND CAKE, LEMON POPPY SEED, GRAIN-FREE, GLUTEN-FREE, SUGAR-FREE, PALEO, FLOURLESS, EASY LEMON POUND CAKE, DESSERTS, HOLIDAYS, EASTER, CHRISTMAS, THANKSGIVING, BRUNCH, POTLUCK, SUMMER DESSERTS