Lemon Almond Pound Cake
Hands-on time: 20 minutes
Total time: 1 hour, 30 minutes
Bundt Pan (I use a nonstick silicone mold)
Oil/butter for greasing bundt pan
1 cup chickpea flour
1 cup coconut flour
1 cup blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
5 large eggs
1 cup maple syrup
1 cup avocado oil
¾ cup unsweetened almond, coconut or cashew milk (canned full-fat coconut milk is my preference)
2 teaspoons almond extract (sub vanilla)
Zest from 2 lemons (approximately 2 loosely-packed tablespoons)
2 tablespoons fresh lemon juice (approximately 1 lemon)
¼ cup arrowroot or cornstarch
2 tablespoons lemon juice (approximately 1 lemon)
1 tablespoon maple syrup
*TIP: Instead, use my coconut condensed milk as the frosting (there will be leftovers that you can drizzle on individual servings)
Preheat oven to 350 degrees F and grease your bundt pan liberally. I use a coconut oil or avocado spray—just make sure to saturate every nook and cranny. I still do this, even though my bundt pan is nonstick and silicone. Place bundt pan on a baking sheet, open side facing up.
Combine all dry ingredients in a large mixing bowl and whisk to incorporate.
Crack eggs to a medium mixing bowl and check for any shell fragments. Add remaining wet ingredients and whisk to combine until smooth.
Add wet ingredients to dry and whisk carefully until batter is completely smooth.
Add batter to your greased mold, spread into an even layer (I like to tap the baking sheet on the counter a few times to help it spread out evenly).
Bake cake for 47 minutes, until just lightly golden brown around the edges.
Cool 20 minutes, then placing a large plate on top of the cake. Hold the plate with one hand, and place your other hand underneath the baking sheet. Flip. The cake should slide out.
If glazing, wait until the cake is completely cool, at least 1 hour, to make the glaze. Combine all ingredients in a mixing bowl until smooth. It might look like it won’t mix but be gentle and patient and you’ll get a nice creamy glaze. Drizzle over cake. If you don’t use glaze, you can slice the cake after cooling an additional 25 minutes. Cake will keep tightly sealed on the counter for up to 3 days or in the refrigerator for 1 week.
‘Simply Laura Lea’ will be published on April 7 2020 and is available to pre-order here.
Related article: Macadamia Sesame Crusted Tuna from Laura Lea.