Bright, fresh + so decadent! Paleo Lemon Olive Oil Cake. Author: Sweet Lizzy; Prep Time: 25 minutes; Cook Time: 30 minutes; Total Time: 55 minutes; Yield: 6-8 servings 1 x; Category: Dessert; Method: Baking; Cuisine: Paleo; Scale 1x 2x 3x Ingredients. It’s made with grain free flours, grated zucchini, fresh lemon zest, fiery ginger, honey, and of course, olive oil. This amazing paleo lemon crumb cake is deliciously sweet/tart and bursting with fresh lemon flavor! What you’ll need to make your lemon pound cake. I now think it’s because I was out of almond flour – so I used 1 1/4 cups Bob’s Red Mill paleo flour in place of all three flours in the recipe. For the cake: 2 1/2 cup s almond flour. It's gluten-free, dairy-free, paleo … Like most of the cake recipes on this site, the batter starts with a flour mixture (almond flour and tapioca flour; I don’t like using coconut flour in cake recipes because it tends to make the cake a little too tough.Coconut flour is not a delicate ingredient! I’ve actually made it twice before so I was baffled by the change in texture today. A few weeks ago I shared a recipe for Paleo Lemon Cookies + you guys went wild. In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, 3 tbsp coconut flour. It starts with a perfectly moist lemon cake layer, topped with lemon curd, piled with crumb topping and drizzled with lemon glaze. The batter for this is made in one bowl and is based off my paleo zucchini bread I shared a few months back. ), baking soda, and salt. https://www.paleorunningmomma.com/paleo-lemon-almond-snack-cake This Paleo Lemon Pound Cake is simple, moist + DELICIOUS! 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