Grain Free Lemon Poundcake

I was asked by a friend if I could make a grain free version of Starbucks Lemon Poundcake.   Since I am always up for a challenge, and love anything lemon, I decided to give it a try.  So this recipe goes out to all of you who love lemon, or those looking for a healthier version of Starbucks Lemon Poundcake.  I will warn you, this cake contains organic sugar, but you can substitute with another granulated sweetener if you like.  Coconut/palm sugar can be used, however it will make the cake darker in color.  I have also substituted Maple Sugar and Granulated Honey successfully,  just providing options if you are refraining from sugar.

Cake Ingredients:

1 Cup Blanched Almond Four
1 Cup Tapioca or Arrowroot Flour
1 teaspoon Baking Soda
1 1/4 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 Large Pastured Eggs (brought to room temperature)
3/4 Cup Organic Sugar or other granulated sweetener
4 Tablespoons Pastured Butter; Softened.
1 Tablespoon Vanilla Extract
1 Tablespoon Lemon Zest (finely chopped) from an Organic Lemon
OPTIONAL:  10 Drops of Food Grade Lemon Essential Oil or 2 teaspoons Organic Lemon Extract (this really boosts the lemon flavor)
1/3 Cup Organic Lemon Juice (freshly squeezed)
1/4 Cup Organic Coconut Oil (melted)

Lemon Icing Ingredients:

1 Cup + 1 Tablespoon Gluten Free Organic Powdered Sugar
2 Tablespoons Milk of Choice (you may need more milk, but add it slowly)
2 teaspoons Organic Lemon Extract

Or you can use this glaze from Against All Grain

1 Tablespoon coconut oil, softened but not melted
1/2 Tablespoon unfiltered apple juice
1 Tablespoon raw honey, in its solid state
2 Tablespoons coconut cream (the solid fat that rises to the top of a can of coconut milk)


Preheat oven to 350 degrees F.

Grease a 9×5 loaf pan with butter or coconut oil.

Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, essential oil/lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add melted coconut oil and mix until well combined.

Pour batter into the loaf pan and smooth the batter.

Bake for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl and mixing by hand or with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.


If you are making the refined sugar free version of the glaze you may want double the recipe.  Add all ingredients in a blender or food processor, and blend until incorporated.  If the glaze is a little thin place it in the refrigerator for 5 minutes to thicken before pouring on your cooled pound cake.

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