Paleo Lemon Sponge Cake

Paleo Lemon Sponge Cake

We have received a bag of fresh lemons from a friend. Such gifts make me happy because I like having lemons around the house to use in cooking or even drinks. However, I don’t want them to rot, because they will in a couple of weeks. So I am in search of recipes that use real lemons and if possible a good amount of them.

I came across this pound cake recipe in one of my google searches and I immediately liked it since it contains simple ingredients. In fact, I did not find the need to alter the recipe. Just in case you do not have coconut flour, use this alternative. Being paleo, this cake is naturally gluten free and dairy free.

Benefits of lemon

Lemons are packed with vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein. It also contains antioxidants and cancer-fighting properties (source). 

Uses for Lemon

Here are common lemon uses in our house. Let me know if you have any other ideas!

  1. A vinaigrette for a salad dressing made of olive oil, lemon juice, apple cider vinegar, chilli powder and tamarind.
  2. For a quick lemonade in summer using lemon juice, water and fresh mint.
  3. I use it to clean teapot scale mixing it with water and white vinegar, then bringing water to a boil.
  4. Store extra lemon juice in ice cube freezer bags. Then I add this when cooking fish or recipes requiring lemon juice.
  5. Lemon bars similar to a lemon meringue without the top part
  6. Raw date, lemon, coconut and cashew balls

This time, I am also willing to try preserving lemons in sea salt, although I am not sure I will use them much in my recipes.

Paleo Lemon Sponge Cake
Serves 8
Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Dry Ingredients
  1. 1½ cup ground almonds (intrita)
  2. 3 tablespoons coconut flour (or use alternative if not available)
  3. 1 teaspoon bicarbonate of soda
  4. pinch of salt
  5. Zest from 2 lemons
Wet Ingredients
  1. 2 lemons, squeezed – about 1/3 cup of lemon juice
  2. 2 teaspoons pure vanilla essence
  3. 3 eggs, whisked
  4. 1/3 cup coconut milk
  5. 1/3 cup raw honey
  6. 2 tablespoons melted coconut oil
  1. Preheat the oven to 200°C.
  2. Combing all the dry ingredients in a bowl.
  3. Combine all the wet ingredients in a separate bowl or measuring jug. If the coconut oil is warm, do not add the eggs at this point.
  4. Pour the wet ingredients into the dry ingredients and combine using a fork or whisker. Combine the eggs if they were not in the wet ingredients. Mix until everything is well combined.
  5. Cook in a pre-heated oven for 35 minutes. A toothpick inserted in the centre should come out clean.
  6. Let cool, then store in an airtight container inside refrigerator until ready to serve.
  1. I served the cake with coconut whipped cream that is made by whipping the solid coconut parts from a canned coconut milk.
  2. It is also great when dressed with a mixture of 30g cacao butter, 1 teaspoon maple syrup, some vanilla and 2 tablespoons coconut milk.
Adapted from
Adapted from
Rody's Hearty Corner

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