Gluten Free Lemon Pound Cake

• Coconut oil to coat pan

• 4 eggs (room temp)

• 2/3  cup maple syrup

• 2/3 cup (1½ sticks) unsalted butter, SUPER soft

• ½ cup + 3 tablespoons milk of choice

• 2 tsp pure vanilla extract

• 1 tsp lemon extract

• 3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 2 cups almond flour

• ½ cup coconut flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• Icing of Choice - I like to use Miss Jones Cream Cheese Icing

1. Preheat the oven to 350°F. Lightly grease a 9 x 9-inch baking dish with coconut oil.

2. Place the eggs in the bowl of a stand mixer, then beat on high until frothy, about 30 seconds. Add the maple syrup, butter, milk, vanilla and lemon extract, lemon juice, and lemon zest and beat until combined, another few seconds. Add the almond flour, coconut flour, baking soda, and salt and mix until just combined, about 10 seconds, being careful not to overmix.

3. Pour the batter into the prepared baking dish and bake for 35 to 40 minutes until a knife comes out clean.

4. Cool the cake completely before frosting.

5. Store in an airtight container on the counter for up to 5 days.