Lemon Bundt Cake (Paleo) (Edit recipe)

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Typically I'm a chocolate girl. I LOVE chocolate. But when baking I try to be aware of that and mix it up. I'd say my go to after chocolate is lemon, plus our son loves lemons. Lemon is tart and fresh tasting. It always reminds me of warm summer days and since lemons are available year round you can make this anytime you need a fresh treat.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 10

Ingredients

2.75 cups Almond Flour
.5 cup Tapioca Starch, Or Arrowroot flour
1 tsp Baking Soda
1 tsp Baking Powder
.5 tsp Salt
.33 cup Ghee
.33 cup Coconut Milk Yogurt, Or any plain yogurt you like
.25 cup Almond Milk, Or any unsweetened milk you like
.75 cup Coconut Sugar
4 whole Eggs, Room temperature
1 whole Lemon zest, Zest first then juice
.33 cup Lemon Juice
1 tsp Pure Vanilla Extract

Glaze

.5 cup Powdered Sugar, Sifted
1 Tbsp Lemon Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare Bundt pan by oiling all crevices very well. Preheat oven to 350 degrees.
In a medium bowl combine flours, baking soda and powder, and salt together. Set aside.
In a small bowl combine ghee, yogurt, milk, sugar, eggs, lemon juice and zest, and vanilla. Cream together until there are no lumps.
Carefully combine the wet mixture into the dry mixture. Stir until well incorporated, you may want to use a whisk.
Pour into Bundt pan and smooth out the top.
Bake for 33-36 minutes, turn half way through. Bake until a toothpick comes out clean.
Let cool in the pan for 15-20 minutes. Then carefully edge the cake with a tiny spatula to help it release easier (a butter knife will work as well).
Invert the cake onto a large plate.
Make the glaze by whisking the ingredients in a small bowl.
Drizzle the top with the glaze.
Store in an airtight container for up to 2 days or refrigerate for up to 4 days.

Notes

This cake is easy to assemble, and although I have baked it in a Bundt pan you can totally bake it in a 9" round cake pan and bake for about 25 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	187
Fat:	11 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	18 g
Sodium:	310 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.