And it is very, very healthy. The ingredients scared my brother because he was like “no butter, no eggs, and no refined sugar? It’s not going to work.” But thankfully it turned out to taste quite good.
Sure, the cake looks a bit naked, but that’s why you serve it with jam over top! And the grapes in the cake are from our garden, which I think are wine grapes. The cake goes great with blueberries too.
Before you pour the batter in the bundt pan, mix 1 tbsp. of flour with 1 tbsp. of melted coconut oil and grease the bundt pan with that mixture. This is a no-fail way of making sure the cake won’t stick to the pan. It works really well.
Lemon Pound Cake
An easy recipe that only uses one bowl! This lemon pound cake is very rich in lemons, and is quite dense, which I personally love.
2 1/2 cups white flour
2 1/2 tsp. baking powder
3/4 cup applesauce
1 cup Greek yogurt (I used my homemade one)
1/2 cup (105 g) melted coconut oil
3 lemons, juiced
1 tbsp. vanilla extract
1/2 cup grapes (or blueberries)
- Preheat oven to 175 °C (350 °F). Grease a bundt pan with 1 tbsp. flour and 1 tbsp. melted coconut oil mixed together.
- In a large bowl, mix together the applesauce, Greek yogurt, coconut oil, lemon juice, and vanilla extract.
- Incorporate the flour and baking powder. Be careful to not over mix. Add in the grapes. If the batter is too stiff, add some more melted coconut oil. If the batter is very liquid, add some more flour.
- Pour the batter into the prepared pan and bake for 35 to 45 minutes, until golden on the top and an inserted toothpick comes out clean.
- Let the cake cool in the pan for 5 minutes, then flip it over onto a metal rack to completely cool down. Serve with some jam!
- Can store in an airtight container for up to a week. I find that after a few days, the cake tastes even better because the flavor is very rich.