Paleo Lemon Pound Cake

Every once in a while I get a craving for a lemon flavored something. It could be pie, cake or donuts, but I can't go crazy on these types of foods and not drive my energy into the ground or catch the latest cold that's going around (because my immune system is crashed). Refined sugar is just such a bummer for when it comes to staying well.  I also have to keep in mind that if it's still in the fridge during the week I WILL eat it, so if it can be a healthier recipe, that's even better.  

This Paleo Lemon Pound Cake has been a good recipe to keep around. It won't compete with Starbucks but if you just want a few bites of something sweet and lemon- like, it's fine. I have even grown to like it and look forward to it for what it is....a healthy dessert with lovely benefits.

The almonds and oats have good fiber, which support a healthy weight, optimal gut health, and important detox mechanisms. The healthy fats will fuel cells in lieu of sugar. 

A note about the ingredients. You can substitute just about any type of gluten free flour for the almond and oat flour. However, if you do coconut flour (which would still be paleo), pair it with another flour or else the recipe will be very dry. If you go for a gluten free flour mix with potato or rice flour, just keep in mind that it's not really paleo anymore. It's more of a simple carb, so it would be better for a cheat day type treat. 

1 cup Earth Balance or Smart Balance plant based butter
1/2 cup HEB Organics Sweetener with Stevia
5 eggs
1 cup almond flour
1 cup oat flour (or bean flour)
1 tsp baking powder
1 tsp lemon extract
1 tsp lemon extract

1. Preheat oven to 350. Oil pan with olive oil or plant based butter.
2. Cream plant based butter and sweetener well.
3. Add eggs one at a time, beating after each addition.
4. Mix almond flour, oat flour (and bean flavor) and baking powder and then add into wet mixture.
5. Add lemon and vanilla extracts. Mix well.
6. Pour into 8 or 9 inch square baking pan and bake 40-45 minutes.