This coconut flour pound cake recipe is wonderfully delicate and moist. The grapefruit juice and yogurt combined really give the cake a sweet, yet tart, flavor. It would be just as delicious with lemon, lime, or orange juice/zest.
Coconut Flour, Grapefruit Pound Cake (Gluten-Free)
Servings: 8–10 (1 loaf)
Preparation Time: 15 minutes
Ingredients:
- 5 eggs
- 2 to 4 tablespoons raw honey (sweeten to your taste)
- 1/2 teaspoon vanilla extract
- 1 cup whole milk yogurt
- 2/3 cup freshly squeezed grapefruit juice
- zest of 1 large grapefruit (about 3 teaspoons)
- 1/2 cup (1 stick) butter, melted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut flour, sifted
Directions:
Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with coconut oil and line the bottom of the loaf pan with parchment paper. Grease with coconut oil and flour the pan using coconut flour.
In a large bowl, beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest. Mix until combined. Add the melted butter in a constant stream, mixing continuously.
Using a spoon or spatula, fold in the dry ingredients (baking powder, salt, and sifted coconut flour) into the wet. Mix well after each addition.
Bake for 45 to 55 minutes until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely…if you can wait that long. đŸ™‚
Recipe and photo submitted by Shannon, Fort Worth, TX.
