Lemon Breakfast Cake

Even-Brunch-Can-be-healthy-min
Category

This sweet and tart breakfast cake is sure to please a crowd.

Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
Dry Ingredients
 1 ½ cups Almond Flour
 3 tbsp Coconut Flour
 1 tsp Baking Soda
 1 tsp Baking Powder
 ¼ tsp Sea Salt
 2 Lemons, zest ONLY
Wet Ingredients
 2 Lemons, juiced
 2 tsp Vanilla Extract, alcohol free
 3 Eggs, whisked
  cup Coconut Milk
 ¼ cup + 1 tbsp Raw Honey
 2 tbsp Coconut Oil, melted
1

Preheat oven to 350-degrees F.

2

In a medium mixing bowl, combine all dry ingredients, including lemon zest.

3

In a separate medium bowl, combine all wet ingredients.

4

Pour wet ingredients into the dry ingredients bowl and stir to combine.

5

Allow batter to set for a few minutes, and then stir again.

6

Lightly grease bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit.

7

Bake about 35-40 minutes, or until inserted toothpick comes out clean.

8

Remove from oven and allow to completely cool before removing from pan.

9

Slice and serve – with fresh berries and some coconut cream if desired.

10

Keep refrigerated and covered between servings.

Additional Notes:

Adapted from Paleo Newbie

Check out our Hosting Brunch? No Need to Skimp on Healthy Fare Blog Post.

Ingredients

Dry Ingredients
 1 ½ cups Almond Flour
 3 tbsp Coconut Flour
 1 tsp Baking Soda
 1 tsp Baking Powder
 ¼ tsp Sea Salt
 2 Lemons, zest ONLY
Wet Ingredients
 2 Lemons, juiced
 2 tsp Vanilla Extract, alcohol free
 3 Eggs, whisked
  cup Coconut Milk
 ¼ cup + 1 tbsp Raw Honey
 2 tbsp Coconut Oil, melted

Directions

1

Preheat oven to 350-degrees F.

2

In a medium mixing bowl, combine all dry ingredients, including lemon zest.

3

In a separate medium bowl, combine all wet ingredients.

4

Pour wet ingredients into the dry ingredients bowl and stir to combine.

5

Allow batter to set for a few minutes, and then stir again.

6

Lightly grease bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit.

7

Bake about 35-40 minutes, or until inserted toothpick comes out clean.

8

Remove from oven and allow to completely cool before removing from pan.

9

Slice and serve – with fresh berries and some coconut cream if desired.

10

Keep refrigerated and covered between servings.

Lemon Breakfast Cake

2 Comments

  1. Gigi on August 6, 2021 at 2:46 am

    What’s the calories in this and all your recipes??

    • The Nourishing Gurus on August 8, 2021 at 5:44 pm

      Hi Gigi – we don’t have this avail now, but are planning on having our intern figure them out in the next couple of weeks and will be adding to the site 🙂

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stephanie goodman and jane schwartz

THE NOURISHING GURUS

Jane and Stephanie, creators of The Simply Nourished Solution™, are nutritionists who help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their bodies, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.

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