Project Description
Blueberry Lemon Pound Cake
Ingredients:
Cake:
2 1/2 cups Almond Flour
1 ripe banana
2 eggs
1/4 cup Almond Milk
1/4 cup grass-fed butter, melted
1 tsp baking soda
1 tsp baking powder
1/2 cup honey
8 drops doTERRA lemon oil or the zest of one lemon
1/2 tsp salt
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Topping:
1/4 cup honey
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
3 drops lemon oil (omit if you don’t have)
Pinch of sea salt
Directions:
Cake layer: Preheat oven to 350 degrees. Place all cake ingredients (except blueberries) in a high speed blender or food processor and blend on high until combined. Add blueberries and mix by hand with a spatula. Pour batter into a pound cake pan that has been sprayed with cooking spray. Bake for 45-50 minutes or until toothpick comes out clean.
Topping: In a small bowl, combine all ingredients. Drizzle on top of cake when it comes out of oven.