Lemon Pound Cake with Lemon Curd and Cream








Grain Free Lemon Pound Cake with Honey Sweetened Lemon Curd by Colorful EatsWhen 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.

Grain Free Lemon Pound Cake with Honey Sweetened Lemon Curd by Colorful Eats

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.

Grain Free Lemon Pound Cake with Honey Sweetened Lemon Curd by Colorful Eats

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



  • 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.

Grain Free Lemon Pound Cake with Lemon Curd by Colorful Eats Photo Credit: Brett and Emily Photography

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

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  1. […] weekend was filled with joy and I had the pleasure of making their wedding cakes!  I crafted my coconut flour, lemon cake with lemon curd—same as the cake for my wedding celebration— and a new chocolate cake recipe!  Since I flew in […]

  2. […] check out. To start with, I encourage you to try the chocolate cake with buttercream frosting and coconut flour cake with lemon curd that she made for her sister’s wedding. My personal favorite was the lemon one, a conclusion […]

  3. […] Serve warm with butter or whipped cream! For a desert add a dollop of lemon curd! […]

  4. Karin says:

    Your cake looks beautiful. I am making the lemon curd but I noticed that zest is in the directions but not in the ingredient list. Would you tell me how much zest for the curd? Thanks!

    • Caroline Potter says:

      There is no zest in the curd actually, oops for my mistake! Hope you enjoy! I love this cake 🙂

  5. Jess says:

    Hello! This is a beautiful cake and sounds absolutely perfect! I would like to make it for my mother’s upcoming birthday, but the day of is completely booked with activities. Will this hold up if I make it a day ahead? Or at least make the individual parts ahead?

    • Jess says:

      Oops! I missed that part at the end that says, yes, the cake and lemon curd can be made ahead. 🙂

    • Caroline Potter says:

      Hi Jess— I hope you enjoy the cake! It is my absolute favorite! I have made all the parts separately before and it turns out just fine. The cake is easiest to assemble when completely cool so that the curd and cream to not melt everywhere. Enjoy!

  6. Angela says:

    I defiantly want to make this someday. I was just listening to you on Real Food Liz Radio and your story is so inspiring! Congrats on the production of your upcoming cookbook! I’m currently in the NTP program and struggle with fear and doubt at the thought of the sweat and tears that are ahead as I aim for my goals and dreams. I just need to come to grips with the fact that everyone works HARD to get what they want. For your journey hasn’t been easy, but what you’ve overcome and creating is so beautiful. I’m so happy for you:) Hope your are feeling great!


    • Caroline Potter says:

      Thank you for your sweet words Angela! It is a hard and constant journey but worth it in the long run 🙂 Stay strong!

  7. tabitha says:

    I just HAD to write a comment on this cake for all those people out there struggling to find a wedding cake for their grain free, refined sugar free diets…this cake is AMAZING! I cannot thank you enough Caroline for creating this recipe. Anyone who is just like me and never knows which recipe to try because everyone commenting has not actually TRIED the cake…you have to make this thing because it tastes delightful! Also the pictures are exactly what you will get if you make this cake, I know that is not always the case. I thought that it was going to turn out like these coconut flour muffins I tried to make that turned out basically to be egg popovers, but the texture is moist not eggy. The lemon curd is so tasty, a little goes a long way because it is packed with flavor. I made whipped cream with honey and it was the cherry on top. I love sweets and miss them so much and was worried I’d have to settle for eating costco cake that will cause my psoriasis to flare up. To summarize: This cake is everything the photos advertise and more.

  8. Ariel says:

    This cake is so good! Nothing like the usual eggy coconut flour cake. I was scared would break if I cut it length-wise but it held together perfectly. I made this as a birthday cake for my boyfriend’s dad who can’t eat much sugar, and also shared it with a friend who hates eggs. Everyone loved it (especially me!!) and I made it again a few days later to bring to work for another birthday. Thanks for the great recipe!

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  10. Nicole says:

    Hello! I love this cake exactly as is, but I’m making it for Easter and my family would prefer it a little sweeter. Would it mess up the chemistry/consistency of the cake if I added more honey than what it calls for?

    • Caroline Potter says:

      Adding sweetener shouldn’t affect the end result that much, but you would have to play around with it! Sweeteners actually help ingredients bind together which is why I don’t think you will have a problem, but baking is really just a giant game of trial and error 😉

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