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Paleo Lemon Cake

Lemon / Coconut Milk

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Paleo Lemon Cake

Written by Dr. Kellyann Petrucci

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Prep time: 15 min • Cook Time: 35-40 min • Yield: One 8- to 9-inch cake round/6 to 8 servings

Equipment 

  • Electric mixer
  • One 8- or 9-inch cake pan
  • Parchment paper               

Ingredients:

  • ¼  cup (for the cake)  plus 1 tablespoon (to grease the pan) coconut oil, melted and divided
  • 6 eggs, at room temperature *
  • ¼  cup full fat coconut milk
  • 6 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • ½ cup coconut flour
  • ½  teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt

Directions: 

  1. Preheat the oven to 350 degrees and move rack to middle of oven. Grease an 8- or 9-inch cake pan with 1 tablespoon coconut oil. 
  2. Combine ¼ cup coconut oil, eggs, coconut milk, honey, vanilla, lemon extract, and zest in the bowl of stand mixer (or use an electric hand mixer), and mix well for 2 to 3 minutes.
  3. In a separate bowl, mix together all dry ingredients.
  4. Add dry ingredients to wet ingredients and mix well. Pour batter into greased pan. Bake for 35 to 40 minutes, until the top has browned and a toothpick inserted in the center of the cake comes out dry. Place cake on wire rack to cool. Do not cut the cake until it is completely cool.

 

Serve with sliced strawberries if desired.

paleo-lemon-cake2

Notes: Why room temperature eggs you ask? The whites and yolks of room temperature eggs will combine easier when whisking. This means the eggs will disperse more evenly into the batter. Because eggs trap air the result will be a lighter texture.

When baking with coconut flour, room temperature eggs will make a difference in the final texture. Since coconut flour baked goods can sometimes come out too dense, room temperature eggs will make them lighter and fluffier.

To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10 to 15 minutes.

If you are new to baking with coconut flour, it helps if you understand how it differs from grain flour. Coconut flour is essentially the fiber from the coconut meat after almost all the oil has been extracted to make coconut oil; thus it is very dry and needs about twice the hydration of wheat flour. Baking with coconut flour also requires more eggs and sticky binders such as honey, maple syrup, coconut nectar, etc. This explains why the recipe uses 6 eggs, ½ cup liquid, and 6 tablespoons of butter to a mere ½ cup of coconut flour.