If you’re looking for a collagen dessert that’s the perfect combination of light, satisfying and sweet, this recipe is the one for you. Rich chocolate desserts most definitely have their time and place, but if you’re more interested in something light and refreshing, this glazed lemon pound cake has your name all over it.
One of my favorite aspects about it is it's close to one of the healthiest lemon cakes you can make. Since this dessert is grain free, sugar free and dairy free, you’re almost guaranteed to be able to share this with anyone who has specific dietary needs. Plus, everyone who grabs a slice will be upping their collagen intake, too. What’s not to love!?
Glazed Lemon Cake
Yields 16 Servings
- 1 C cashews
- 5 eggs
- ¾ C monk fruit sweetener
- ½ C coconut oil
- 2 C almond flour
- ¼ C coconut flour
- 1 T baking powder
- ¼ C lemon juice
- ½ T lemon zest
- ¼ C Vital Proteins Vanilla Collagen Peptides
- Coconut butter to glaze
Preheat the oven to 350°F.
Lightly oil a loaf pan or bundt pan and sift a small amount of flour on top to assure the batter doesn’t stick. Set aside.
Whisk together eggs, monk fruit, coconut oil and lemon juice. If you are heating the coconut oil to melt it, make sure it is cooled down before adding to avoid “cooking” the eggs and creating lumps in the batter.
In a second bowl mix almond flour, coconut flour, Collagen Peptides and baking powder.
Combine the liquid ingredients with the dry ingredients and stir until it forms a consistent batter with no lumps.
Transfer the batter to the pan of your choice, and place the pan in the center of the oven and bake for 15 minutes. After 15 minutes decrease the temperature to 320°F and bake for 45-60 minutes. Continue testing the batter by sticking in a toothpick or knife, checking if the center is cooked or not.
Once done baking, allow the cake to completely cool before removing from the pan.
Melt coconut butter over low heat and pour over top as glaze.
Top with lemons or lemon zest if desired, and serve!