Paleo Meyer Lemon Raspberry Loaf Cake

Ingredients

• 2.25 cups superfine blanched almond flour and 0.33 cup tapioca starch
• 3 large pasture-raised eggs
• 0.33 cup pure maple syrup or raw honey
• 0.25 cup melted coconut oil
• 2 tbsp Meyer lemon juice and 1.5 tbsp finely grated lemon zest
• 1 tsp baking soda and 0.25 tsp sea salt
• 1 cup fresh organic raspberries
• 2 tbsp melted coconut butter whisked with 1 tbsp honey and 1 tsp lemon juice (for glaze)

Step-by-Step Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line an 8.5x4.5 loaf pan with parchment paper.
2. Step 2: Whisk eggs, maple syrup/honey, melted coconut oil, lemon juice, and lemon zest in a large bowl.
3. Step 3: Stir in almond flour, tapioca starch, baking soda, and sea salt until smooth batter forms.
4. Step 4: Gently fold in fresh raspberries by hand. Pour into prepared loaf pan.
5. Step 5: Bake for 38 to 42 minutes until golden-brown on top and toothpick comes out clean. Cool for 30 minutes.
6. Step 6: Drizzle warm lemon honey coconut glaze over top and slice into 10 generous pieces.

Nutritional Breakdown (Per Serving)