Paleo Lemon Berry Pound Cake

Paleo Lemon Berry Pound Cake made with all paleo, nut-free and gluten-free ingredients

Yield: 8 slices 1x


  • 6 pasture-raised eggs (I do not recommend flax egg for this!)
  • 1/2 cup REBBL Lemon Turmeric Creme (if you do not have REBBL, sub 1/2 cup nut milk and add 1 tablespoon lemon juice)
  • 1/3 cup maple syrup or honey
  • 1 stick (7-8 tablespoons) grass-fed butter, softened
  • 3 teaspoons vanilla extract
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 cup fresh organic blueberries (blackberries would be great too)


  1. Preheat the oven to 350 degrees and grease a loaf pan with coconut oil or grass-fed butter
  2. Beat eggs with REBBL, butter, honey and vanilla extract with a hand mixer until smooth.
  3. Add coconut flour and baking powder and mix until smooth batter forms
  4. Fold in the blueberries and save some to sprinkle on top
  5. Pour batter in to the loaf pan and bake for a half hour then cover and cook 30 minutes or until the pound cake is ready (stick a toothpick in to see)
  6. Allow the pound cake to cool completely before removing it from the loaf pan


Store in fridge for up to 5 days or freeze for a couple of months

  • Author: Rachel