Pound Cake derived its name from the equally proportioned ingredients. My version of this grain & gluten-free pound cake, is much closer to half lb proportions, hence the name.enjoy.
Ingredients:
1/2 cup coconut oil
4 eggs
1/2 cup coconut nectar
2 Tbsp vanilla extract
1/2 cup water
3/4 cup coconut flour
1/4 tsp sea salt
1 Tbsp fresh lemon juice
zest of 1/2 lemon
Preheat oven to 350˚.
Prepare a spring-form pan with parchment paper.
Mix oil, eggs, nectar, vanilla, water, lemon juice, and zest in a standing mixer and whisk for a few minutes.
In a small bowl sift flour and salt together.
Slowly add your dry ingredients to the mixer, until throughly blended.
Pour batter into prepared pan.
Bake 40-45 mins until golden around the edges.
1/2 cup coconut oil
4 eggs
1/2 cup coconut nectar
2 Tbsp vanilla extract
1/2 cup water
3/4 cup coconut flour
1/4 tsp sea salt
1 Tbsp fresh lemon juice
zest of 1/2 lemon
Preheat oven to 350˚.
Prepare a spring-form pan with parchment paper.
Mix oil, eggs, nectar, vanilla, water, lemon juice, and zest in a standing mixer and whisk for a few minutes.
In a small bowl sift flour and salt together.
Slowly add your dry ingredients to the mixer, until throughly blended.
Pour batter into prepared pan.
Bake 40-45 mins until golden around the edges.
sounds so easy, refreshing and delish, my kind of baking!
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