1 hour

Husband approved.

Gluten free.


I am fortunate enough to have a beautiful meyer lemon tree at my parent's house in L.A. -- from which I often steal as many lemons as possible and bring them back to NYC with me! Once you go meyer, you can't go regular. I love to bake for my whole family, and as it was my last night at home, I decided to leave them something sweet before I left. I went outside and picked a few ripe meyer lemons and decided to make a pound cake out of them. It turned out a bit lighter than a pound cake, so maybe I can call it a lemon loaf; whatever works.



1 cup of almond flour

1/2 cup of coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

Pinch of fine sea salt

3/4 cup of coconut sugar (it will turn the cake quite brown)

3 eggs

1/4 cup unsweetened almond milk

3 tbsp fresh meyer lemon juice

Zest for 2 lemons

1 tsp bourbon vanilla extract



Preheat the oven to 350 degrees. Oil the bottom and sides of a loaf pan. In a bowl, whisk together the almond and coconut flour, baking powder, baking soda, sea salt and sugar.


Beat the eggs in a separate large mixing bowl until they are light and a bit foamy. Beat in the eggs, almond milk, and vanilla extract. Add in the lemon juice and lemon zest and beat to combine. Add in the flour mixture a bit at a time and beat on medium speed for about 2 minutes. 


Pour the batter into the prepared baking dish and bake for about 45-50 minutes. 


Note: You can make this loaf with regular flour, cow's mik and brown sugar if you prefer. This is my take on a more healthy cake. It goes perfectly with a cup of tea. 


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