Lately, I’m obsessed with lemon-flavored desserts and I’m excited to share this delicious paleo lemon cake recipe with you.
After a few failed attempts to use coconut flour in my baking, I finally have succeeded. Don’t be scared that the recipe requires only 1/3 cup of flour. Regarding coconut flour: a little goes a long way.
If you have checked some of my recipes before, maybe you already know that I prefer simple recipes that don’t require too much work. However, this time I had to take an extra step – using a mixer, but it was definitely worth it. 😀
Since you are going to zest the lemon, I recommend you to check out my post on how to remove pesticides from the peal of fruits.
This lemon cake is very light, flavorful and tastes amazing!
- 2 lemons (or about ½ cup of lemon juice)
- 4 eggs
- 2 tablespoons of nut butter of your choice
- 2 tablespoons of vegetable oil of your choice
- 1/3 cup of coconut flour
- 4-5 tablespoons of honey (or another sweetener of your choice)
- ½ tablespoon of baking soda
Preheat your oven to 180°C (350°F).
Break the eggs and set 2 egg whites aside.
Combine 2 egg whites, 4 egg yolks, honey, oil, nut butter, lemon zest, and juice together.
Mix the coconut flour with baking soda, and start adding the flour little by little to the wet ingredients while you keep whisking.
Use a hand mixer to beat the two egg whites into a foam.
Add the egg foam little by little to the other mixture and fold in carefully using a silicone spatula.
Transfer the mixture into a tray covered with baking paper. I used a 24 x 18 cm (9 x 7 inch) tray.
Bake for about 20-22 minutes.
Let it cool down completely before cutting.
Combine a little bit of lemon juice with some powdered sweetener of your choice.
The icing will be rather clear so you can sprinkle some desiccated coconut on top.
If you like the recipe, share it with your friends and if you try making this paleo coconut lemon cake, please let me know how it turned out for you!