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Lemon Pound Cake Recipe
Swaggy Eats

Lemon Pound Cake

This Lemon Pound Cake is light, moist, and naturally sweetened with honey or maple syrup. Made with oat flour, it’s a healthy, gluten-free treat!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

 Lemon Pound Cake 
  • 1¾ cups oat flour
  • 3 eggs
  • ¼ cup honey (can substitute maple syrup)
  • ¼ cup  lemon juice
  • 1 tsp  baking powder
  • ½ tsp vanilla extract
  • pinch salt
Lemon Glaze
  • 2 tbsp lemon juice
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract

Method
 

Lemon Pound Cake
  1. Preheat oven to 350°F. Lightly grease a small loaf pan or line with parchment paper.
  2. Mix wet ingredients: In a bowl, whisk together eggs, honey (or maple syrup), lemon juice, and vanilla
  3. Add dry ingredients: Stir in oat flour, salt and baking powder. Mix until smooth.
  4. Bake: Pour batter into the loaf pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Lemon Glaze
  1. Mix: In a small bowl, whisk together the lemon juice and powdered sugar until smooth.
  2. Adjust consistency: If too thin, add a little more powdered sugar. If too thick, add a few drops of lemon juice.
  3. Glaze the cake: Drizzle over the cooled pound cake and let it set for a few minutes before slicing.

Notes

Lemon Pound Cake
Tip: If you want more lemon flavor, mix 1 teaspoon of lemon juice with 1 teaspoon of honey and brush it over the warm cake for a light glaze!
Lemon Glaze
Tip: If you want a creamier glaze, stir in 1-2 tablespoons Greek yogurt for a tangy, protein-rich twist!