Pound Cake
Pound cake is one of those foods that is nostalgic for me. It brings back so many memories of springtime holidays & family gatherings. I feel like my family always had a pound cake at every gathering from Easter all the way through Labor Day.
Of course it could be served anytime of the year, but for some reason it feels right during the warmer months. Maybe it’s because we always topped it with fresh strawberries & whipped cream.
This healthier version is grain free & refined sugar free which makes me love it even more. The fresh strawberries are still a must but I changed the whipped cream to coconut whipped cream which makes it so light & airy.
You can use my classic coconut whipped cream recipe or grab this amazing whipped cream dispenser & make your life so easy. All you have to do is add the coconut milk straight to the dispenser & shake it up. It’s completely up to you if you add sweetener or any other flavor to it first.
Also, note the room temperature note in the recipe below. There are two reasons that room temperature ingredients are important in this recipe. First, baked goods are always fluffier when starting with room temperature ingredients & second, if you mix cold items into melted butter you are likely to solidify the butter which will not bode well for the mixing process.
I know you are going to love making this pound cake one of your classic desserts!
Pound Cake
INGREDIENTS
4 eggs*
2 cups almond flour
3/4 cup coconut flour
2/3 cup maple syrup*
1/2 cup butter or ghee, measure solid then melt & cool*
1/4 cup coconut yogurt, plain*
1/4 cup water
1/4 cup coconut sugar
1 tablespoon vanilla
1/2 teaspoon baking soda
quality spray oil
*these ingredients need to be room temperature, set your eggs out 1 hour before baking
DIRECTIONS
preheat the oven to 350°.
spray a glass loaf pan with quality oil & then line with parchment paper.
place the eggs in the bowl of a stand mixer. gently stir them on low for a few seconds.
add in the butter, water, yogurt, maple syrup & vanilla and whisk on low until well combined.
add in the almond flour, coconut flour, coconut sugar & baking soda and mix on low-medium until batter is completely smooth.
pour batter into bread dish & spread evenly (wet your fingertips & manually press batter if necessary).
bake 55-60 minutes until golden brown. allow the pound cake to cool 30 minutes before slicing.
store in the refrigerator for up to 5 days.