Meyer Lemon Pound Cake

I am loving my essential oils so far! For example, I’ve had an itchy rash on the tops of both feet for a couple weeks, so I decided to try my Melaleuca {tea tree oil} on it, and after 2 days of this, it is nearly gone! It works so well and contains NO chemicals at all! Perfect. I’ve also been adding my Lemon and Wild Orange oils to my water each day, and while they taste good, they are also helping to calm me and detoxify my body.

Lately, I have been reading about Manuka honey for skin care…It is supposed to be amazingly beneficial: anti-inflammatory, anti-microbial, anti-bacterial, all natural, very gentle, etc. My skin has been looking really great since I am watching what I’m putting in my body {acne comes from inflammation!}, but I do like to go on sugar binges from time to time, and my skin is super sensitive to irritants and such. I’m scared to try it…I don’t want to mess with a good thing, but I’m also very intrigued. If I pull the trigger, I’ll report back! I’ve also read a lot about oil cleansing {scary!}, oil-pulling {gross?}, and using coconut oil as face moisturizer {maybe}. What sort of natural beauty remedies do you use?

While I am not ready to put coconut oil on my face {yet}, I do love to put it in my food! This lemon pound cake is a dream. It’s light but also SO moist. The virgin coconut oil is fabulous in it as well as the Meyer lemon! Plus, it is good for your belly. This is what Colin will be enjoying for breakfast for a while. I hope you enjoy it as well! 

Meyer Lemon Pound Cake

Makes 2 regular loaves, or 5 mini loaves (I suggest the minis–you can buy the disposable tins at the grocery store!)

2 cups gluten free flour blend (I use Trader Joe’s brand!)

1 teaspoon baking powder

¼ teaspoon kosher salt

1/8 cup Meyer lemon zest, or regular lemon zest (I zested 2 Meyer lemons, which I found at Whole Foods, but they have them at Sprouts as well! We also have a tree, but used all of them up)

1 cup extra-virgin unrefined coconut oil (in solid form. I used Tropical Traditions!)

2 cups sugar

6 organic eggs

1 ½ teaspoon pure vanilla extract

¼ cup canned full-fat coconut milk (I use Whole Food’s brand)

¼ cup Meyer lemon juice, or regular lemon juice (I juiced 1 lemon—it was a juicy one!)


Prepare your loaf pans: cut parchment paper so that it is covering the bottom and sides of your pans on the long sides but not the end sides—that way you can easily lift the cakes out of the pan without it sticking, while keeping the top intact. Put a bit of coconut oil on the end sides (where there is no paper) so that it doesn’t stick there. I only had one regular-sized loaf pan, so I used that (filling it up only halfway—it won’t cook well if you fill it to the top) and I had 2 mini disposable loaf tins that I used for the rest of the batter. I actually really liked how it turned out in the mini loaf pans (and didn’t need to cook as long!), so I’ll use those only in the future.

  1. Preheat your oven to 325F.
  2. In a medium bowl, add the flour, baking powder, salt, and zest. Stir well.
  3. In a large mixing bowl, add the sugar and coconut oil. Whip with a hand mixer until fluffy, 1-2 minutes. It will look like a sugar scrub.
  4. Add eggs one at a time and beat well after each one.
  5. Beat in vanilla.
  6. In 3 batches on the lowest speed, add in milk, lemon juice, and flour mixture—starting and ending with the flour mixture. Beat each batch until combined.
  7. Pour the batter into your prepared loaf pans. If you are using mini-loaf pans, fill them up ¾ of the way. If you are using a regular-sized loaf pan, fill it up only halfway.
  8. Cook for 40 minutes, or so, for the minis, and 45-75ish in the regular pans (I keep checking with a cake tester around 45 and then every 6-10 minutes). It can take a while, depending on the depth of the pan and how full it is.
  9. Let cool in the pans on a wire rack for 20-30 minutes, and then lift out to finish cooling on the rack. When cool, I wrap mine in foil and put them in a plastic bag to stay fresh. They stay great for 5-7 days!

Serve by itself, throw on a quick glaze of powdered sugar + lemon juice, or serve with coconut cream whipped cream and berries like I did for Mother’s Day!

Update: I’ve since made this with regular lemons–can’t taste a difference! Also, I’ve used some different pans, all with success. My brownie pan filled up halfway yielded moist cake, as did my muffin pans filled up almost to the top. The brownie pan took about 35-40 minutes to cook; the muffin pan took 25 minutes!

Inspired by:

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