When planning our wedding this past year, the topic of wedding cake and desserts came up quickly with the caterer.  Since I cannot eat any processed sugars, a typical wedding cake was out of the question! Early on while we were dating, my husband and I decided to only eat foods that we both could enjoy.  I am so grateful to him that he has encouraged and adopted this way of eating with me.  So for our wedding, I created this beautiful lemon cake made with honey and coconut flour! It was so exciting for me to be able to cut the cake with him, and even though we only enjoyed a bite that day, this luscious cake is a household favorite.  Yes, when I make this cake, we frequently find ourselves eating leftovers for breakfast!

Many of you have been asking for my wedding cake recipe—so I am finally sharing it here with you all.  Cakes are my favorite desserts as they can be shared with others and a slice of cake, especially when covered with cream and bright red strawberries, brings joy to anyone’s day.

The grain free and gluten free lemon pound cake is dense as it is made with coconut flour, yet a refreshing dessert as the cake is not overly sweet.  The addition of honey sweetened lemon curd, whipped cream and fresh berries creates absolute perfection in every bite.  As cakes are meant to be shared with loved ones, this lemon cake inspired me to create a grain-free cake for my wedding, and when people found out it was grain and refined sugar free it was a great introduction to the fact that healthy food can be fun, tasty and nutritious at the same time.  Its my passion to share that news with others, so whenever I make this cake, I am reminded of the fact that the best foods are those shared around the table to the sounds of laughter and music—you may never know how a simple slice of cake could introduce your family or friends to a new lifestyle of health.

I love this grain free lemon cake as it is perfect to share with friends and family as they will never know its secretly made with coconut flour and honey.  My grain free wedding cake is great for any festive party or entertaining as it can be the colorful focal point to your dessert table.  So bake, frost slice and enjoy, because I promise you will be reaching to cut a second slice.

This recipe is also featured on page 94 of my print cookbook, All American Paleo Table!

Grain Free Lemon Pound Cake with Honey Sweetened Lemon Curd

Luscious, tart lemon pound cake topped with honey sweetened lemon curd, cream and sweet colorful strawberries. A grain free, gluten free and refined sugar free wedding cake as a delicious, healthy cake to slice, share and enjoy.

makes one 9 inch round layer cake

Lemon Pound Cake

• 1 cup coconut flour
• 8 eggs
• 1/2 cup whole milk plain yogurt (coconut yogurt for dairy free)
• 1/4 cup sour cream (coconut yogurt for dairy free)
• 6 tbsp butter, melted
• 1/4 cup raw honey
• 2 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp baking soda
• 1/4 tsp sea salt

Honey Sweetened Lemon Curd

• 8 tablespoons butter
• 1/4 cup raw honey
• 5 egg yolks
• 1/2 cup lemon juice
• dash of sea salt

Toppings

• 8 oz heavy whipping cream or coconut whipped cream
• 1 pound fresh strawberries, sliced

Directions

• Preheat oven to 350F.  Butter or grease a 9” round cake pan.
• In a mixing bowl, use a hand blender, to blend all wet ingredients, except for butter and zest. Sift in dry ingredients. Blend again and let rest for 2 minutes to allow coconut flour to absorb liquids. Use a spatula to scrape down the sides of the bowl.
• Add butter and blend again on high for 15-20 seconds. Fold in zest.
• Pour the batter into the buttered cake pan and bake for 40-45 minutes or until golden and a tester comes out clean. Cool completely.
• While cake is cooking, make the lemon curd.  Melt butter in a double boiler over medium-low heat.
• In a mixing bowl, whisk together honey, egg yolks, lemon juice, and salt.  Add lemon mixture to melted butter.  Continue stirring until think like pudding, about 15 minutes, being careful to not let curd burn or simmer.
• Transfer to a glass bowl, and cool curd in refrigerator for a minimum of 4 hours.
• Run a knife around the edges of the cake pan to loosen cake.  Invert onto a serving dish use a long, sharp knife to slice cake in half.  Set aside the other half of cake.
• Layer with half of the curd, whipped cream, and berries.
• Place other half of cake on top and continue the layering process.
• Plate, slice, serve, and enjoy a slice or two!

This & That

• Cake and lemon curd can be made a day in advance to allow for a quick assembly the day you are serving.
• I recommend using a lighter honey, such as this one, to make the lemon curd so that the curd is a luscious yellow color.

Photo Credit: Brett and Emily Photography

Recipe originally published January 4, 2013. Cake photos republished March, 12 2014.