Pound Cake with Lemon Curd

January 10, 2019


Cake Batter:

  • 1 cup of coconut flour
  • 1/2 teaspoon sea salt
  • 8 large eggs
  • 1 teaspoon of baking soda
  • 1/2 cup of unsweetened coconut yogurt
  • 6 tablespoons unsalted butter or ghee, melted
  • 1/2 cup honey
  • 1 tablespoon of vanilla extract

Lemon Curd:

  • 8 tablespoons unsalted butter or ghee
  • 1/2 cup of honey
  • 4 large eggs
  • 3 large egg yolks
  • 1/4 cup of organic lemon zest (approximately 3 lemons)
  • 1/2 cup freshly squeezed lemon juice (approximately 2 lemons)
  • 1/8 teaspoon of sea salt


  • 2 cups organic berries



  • Preheat oven to 350 degrees and adjust the rack to the middle position. Grease a 9” round cake pan with butter or coconut oil and dust with coconut flour so the batter won’t stick. Place all the cake ingredients in the bowl of a food processor (or use a hand mixer) and blend until smooth. Pour batter into buttered cake pan and bake for 40-45 minutes or until just turning brown on top and a toothpick comes out clean from the middle. Cool for 10 minutes, then run a knife around the edges and invert onto a cake platter. Cool completely.

Lemon Curd:

  • Melt butter in a double boiler over medium heat. In a separate bowl, add honey, eggs, yolks, lemon zest, lemon juice, and sea salt and whisk until well combined. Slowly, pour in egg mixture into the double broiler and continue to constantly whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve (or cheese cloth) over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.


When cake is cool, cut the cake in half. Spoon half of the curd mixture on top of the bottom cake layer and spread evenly. Top with 1 cup of berries. Place the second layer on top and repeat with curd and fruit.

Serves 8-12

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