(Paleo) 1-Minute Iced Lemon Pound Cake

If you’ve ever had Starbucks’ Iced Lemon Pound Cake, you know how good it is. Full of lemon flavor, dense, rich, and so so moist.
I haven’t had it in years — last time was probably 2006 and I was still in college — but I remember perfectly how awesome it is. Maybe a bit too sweet (at least for me) but awesome nonetheless.
A tasty little lemon cake goes great with just about any drink you can think of: coffee, tea, latte, hot chocolate, cappuccino, mocha, etc.

So today I recreated a grain-free and gluten-free version that you can make in minutes.
It’s full of bright citrus flavor, soft, spring, and moist without being heavy. Nor is it oily, a problem which often plagues poundcakes. It’s sweet but not uber sweet.
Plus, you probably have all the ingredients on hand to make it and I’m sure you can pronounce every single ingredient used.

If you love lemons, you’ll love this 1-Minute Iced Lemon Pound Cake. Since it’s Friday and I like to keep things short and sweet on the last day of work week, I’m going to leave it at that.

(Paleo) 1-Minute Iced Lemon Pound Cake                                                                                 Print this recipe!
Adapted from Life of Liz and The Big’s Man World

Ingredients

Cake

1 tablespoon almond flour
1 ½ tablespoons coconut flour
Zest of half lemon
1 to 2 tablespoons granulated sweetener of your choice (I used coconut sugar), adjust to taste
½ teaspoon baking powder
Pinch of fine grain salt
1 large egg
3 tablespoons milk of your choice (I used almond)
Drop of lemon extract (optional)

Icing

1 teaspoon coconut oil, softened
1 heaping teaspoon honey (preferably mild tasting)
½ teaspoon teaspoon vanilla extract
Pinch of fine grain salt

Directions

In a small bowl, combine almond flour, coconut flour, lemon zest, granulated sweetener, baking powder, and salt. Mix well and set aside.
In another bowl whisk milk, egg, and lemon extract (if using).
Add wet ingredients to dry ingredients and mix until just combined, do not overmix.
Lightly grease a mug, pour the batter in it and microwave on high for 60 to 90 seconds, depending on how powerful your microwave is.
In the meantime make the icing by creaming together coconut oil, honey, vanilla extract, and salt, until well combined.
When ready top the lemon cake with icing, allow to set for a couple of minutes and enjoy!

Nutrition facts

One serving yields 369 calories, 15 grams of fat, 55 grams of carbs, and 10 grams of protein.