Gluten free Lemon Pound Cake

Ingredients for 10-12 slices :

For the cake

-100g of coconut oil or ghee

-200g sugar (the darker the sugar the better but it will change the color of the cake) for sugar-free or low GI use monk fruit or erythritol.

-3 eggs (yellow and white separated)

-120g of almond flour

-30g of potato starch

-90g of brown rice flour or millet flour

-Zest of 1,5 small lemons

-1 tsp vanilla extract

-1 tsp of baking powder

-a pinch of salt

Simple lemon syrup

-80g sugar

-40ml lemon juice

-70ml of water

Instructions

1. Separate the whites from the yolks.

2. Whisk the yolks with the sugar, and melted coconut oil or ghee. Make sure the oil is not boiling hot if you microwave it to avoid cooking the egg yolks.

3. To the egg yolk mixture add the baking powder, the lemon juice and zest, and the flour/starch mixture. Mix until you get a homogeneous mixture.

4. Preheat your oven to 175°C.

5. Beat egg whites with a pinch of salt until firm and peaks are formed. Set aside. *Adding a pinch of salt will help in making the egg whites old and firm.

6. Using a spatula, delicately incorporate the whites so as not to break them into the egg yolk and flour mixture.

7. Pour the batter into a pre-greased and floured baking pound cake mold or with parchment paper.

8. Cook for around 45mn at 175°C.

9. For the simple syrup. Pour the granulated sugar and lemon juice into a small saucepan. Cook over medium heat, and stir continuously until the mixture just starts to boil. It usually takes about 3 minutes for my simple syrup to reach a boil. Brush the cake with the syrup.

10. Let it cool for at least 2 hours and enjoy!