Lemon Pound Cake with Meringue Icing

This weekend, instead of working countless hours on a major assignment that’s due Tuesday, I decided to bake.  Perhaps not my best decision, but a girl’s gotta eat.  Yes, that’s the reason I absolutely needed to bake a lemon pound cake.

Truly, though, I haven’t baked anything substantial in quite a while, as my last attempt at brownies was a bit of a disaster.  Not only were they not sweet, they didn’t even taste like chocolate.  This baffled my housemates and I for quite some time, as the house smelled so wonderful while they were baking.  In the end, they had absolutely no flavour.IMG_5507So, onto my experiment today.  I know I just posted a recipe for a Lemon Saskatoon Berry Coffee Cake, but this one is completely different, I promise.  I wanted a lemon loaf that was dense and very lemony, with an icing that would add some sweetness.  This cake turned out wonderfully.  It’s so delicious! You can always tell I’m especially excited about a recipe when I take almost 10 pictures of it.IMG_5524


Lemon Pound Cake with Meringue Icing
A moist, lemony loaf cake
Write a review
Cook Time
60 hr
Cook Time
60 hr
  1. 1 cup almond flour
  2. 1/2 cup sorghum flour
  3. 1/4 oat flour
  4. 1/4 cup brown rice flour
  5. 1/4 cup coconut flour
  6. 1/2 cup xylitol
  7. 2 tsp powdered or liquid stevia
  8. 3 tbsp honey
  9. 2/3 cup coconut oil
  10. 3 eggs, separated into whites and yolks
  11. 2 tsp vanilla extract
  12. 2 tsp baking powder
  13. 1 tsp salt
  14. 1 tsp baking soda
  15. 1/4 cup lemon juice zest from one lemon pulp from
  16. 1/2 a lemon
  17. 3/4 cup almond milk
  1. 1/3 cup honey
  2. 1 egg white
  3. pinch of salt
  4. 2 tsp vanilla
  1. Preheat oven to 350 degrees celcius.
  2. Combine all dry ingredients in a large bowl.
  3. Melt coconut oil and mix well with dry ingredients.
  4. Beat egg whites on high with a hand mixer until they are fluffy and solid, about 2 minutes.
  5. Combine all wet ingredients, minus the egg whites, in a small bowl.
  6. Mix the wet ingredients into the dry until well combined.
  7. Add the egg white into the mixture and stir until just combined.
  8. Pour batter into a greased loaf pan.
  9. Bake for 50-60 minutes until a toothpick comes out clean.
  10. Resist cutting it and let it cool completely.
  1. Boil honey in a small sauce pan until it boils.
  2. Beat the egg white and salt on high with a hand or stand mixer
  3. One the egg white is frothy and solidifying slighty, pour the honey into the egg white. This cooks the egg white and thickens the mixture
  4. Add vanilla
  5. Ice your cake once the cake is completely cool. This is very important so you don't end up with little crumbs all throughout the icing!
SweetlessWheatless.com http://www.sweetlesswheatless.com/


Be Sociable, Share!

Comments are closed.

Post Navigation