Want a luscious Paleo dessert that’s a take on a beloved classic? Try this fluffy and soft lemon pound cake bursting with lemon flavor!

When I was younger, my relatives flew from across the country to visit. My grandma would bring her famous lemon pound cake. We called it “lemon loaf” (to make it sound less like a dessert, I suppose), and always ate thick slices of it for dessert, breakfast, or snacks.

Lemon loaf was my first introduction to lemony desserts, and I was hooked — preferring it over brownies and even chocolate cake! I always look for the sunshine-yellow desserts at parties, and I still love to use this sour citrus fruit in my own Paleo baking creations.

This recipe is my Paleo-fied version of the lemon loaf that started my lemony obsession. It has the same fluffy pound cake texture, and I even recreated the glaze using coconut butter. The flavor is both nostalgic and heavenly!

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To get the best results, use pastured eggs (for maximum rising power) and quality coconut flour (should be fine-textured and cream colored, not white).

Make sure to get a loaf pan that’s the correct size. A standard loaf pan will make a cake that won’t rise as high, so use a pan that’s 7.5” by 3.5”.

Don’t forget coconut butter — it has lots of healthy coconut fats, while the maple syrup adds a delicious natural sweetness.

You’ll be surprised at how quickly and easily this cake comes together. Just one bowl for the cake, one for the icing, then bake, and you’re done!

It’s a dessert that will satisfy your sweet tooth on any occasion!

Coconut Flour Lemon Pound Cake