My last lemon pound cake was basically my dessert bread batter with the zest and juice of 1 Meyer lemon added. Came out very moist and incredibly delicious! If you’ve never tasted them before, Meyer lemons are a cross between a lemon and a Mandarin orange in flavor. A very aromatic taste indeed! You could use a regular lemon for this if you can’t find Meyer lemons in your grocery store. I can’t get the Meyers all the time, but my local store has them once in awhile. I snatch up a bag whenever they are on the shelf! I’m growing a 1 y.o. Meyer Lemon tree, but it will be several years before it fruits, I imagine. It did bloom last year though, and I did see some bees pollinating them.

This recipe is not suitable until you reach the nuts and seeds rung of the Atkins OWL carb ladder. It is suitable for Primal if you use a plan-acceptable sweetener. This pound cake is so moist, it is delicious without frosting. But it was also good with a cream cheese frosting made from 4 oz. cream cheese, juice and zest of another Meyer lemon and a little sweetener. But I didn’t calculate any frosting in the nutritional info below, so be sure to add in numbers for any frosting you put on this cake.

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder (optional, but improves texture & fiber)

Sweetener to equal 3/4 c. sugar (I used ¼ c.+ 2T. Steviva)

6 drops liquid Splenda

3 T. coconut oil

1 stick unsalted butter

½ tsp. vanilla

Juice of 1 Meyer lemon (or regular lemon)

Zest of 1 Meyer lemon (or regular lemon)

¼ tsp. Boyajian lemon oil (see “where to buy” tab atop this page)

8 large eggs, beaten

DIRECTIONS: Preheat oven to 350º. Melt butter and coconut oil in microwave in a medium mixing bowl. Add almond flour, coconut flour, salt and glucomannan powder to the melted butter and oil and beat with a spoon until smooth. Add vanilla, lemon zest, juice and Boyajian lemon oil now. Add sweeteners and beaten eggs. Beat with spoon until all lumps are out of batter. Using a rubber spatula, scrape the batter evenly into a lightly oiled non-stick loaf pan (mine is extra long, but shallow 4″x 2.5″x10). Level batter as best you can with the spatula. Pop into preheated oven for 40-45 minutes or until it is lightly browned on top and passes the toothpick test in the center. Remove and cool before attempting to remove from pan and slicing. Enjoy plain or with a thin lemon frosting on top.

NUTRITIONAL INFO: Makes fourteen ½” thick slices, each contains:

168 cals, 15.3g fat, 3.56g carbs, 2.03g fiber, 1.53g NET CARBS, 90 mg sodium