Healthy Summer Lemon Pound Cake Recipe

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Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil and dust with flour.

Preparation

In a bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, and salt.

Dry Ingredients

In another bowl, mix Greek yogurt, applesauce, honey (or maple syrup), lemon zest, lemon juice, eggs, and vanilla extract until smooth.

Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Combine

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Baking

Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Cooling

For a light glaze, mix 1/4 cup powdered sugar with 1-2 tablespoons of lemon juice. Drizzle over the cooled cake.

Optional Glaze

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