Sprouted Lemon Pound Cake

Our lemon tree is full at the moment so I wanted to try a lemony dessert. I Found a passion fruit pound cake in David Lebovitz’s new cookbook, Ready for Dessert and changed the recipe to include lemons, sprouted whole wheat flour and sucanat. It turned out great!


1 ½ cups sprouted organic whole wheat flour

1 tsp. baking powder

¼ tsp. Celtic sea salt

¾ cup (6 ounces) organic pastured butter

1 cup sucanat, or rapadura or organic sugar

Grated zest of 2 organic lemons

3 large organic eggs, at room tempurature

1 tsp. vanilla extract


½ cup fresh organic lemon juice

1/3 cup organic powdered sugar

Preheat oven to 350°.  Butter the bottom and side of a 9-inch loaf pan, dust it with flour, and tap out any excess. Line the bottom with a rectangle of parchment paper.

To make the cake, in a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1 cup sucanat and the lemon zest on medium speed until light and fluffy, 3 to 5 minutes.

In a small bowl, beat together the eggs and vanilla. With the mixer running, slowly add the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. The mixture may look curdled, which is normal.

Using a rubber spatula, stir the flour mixture into the butter-sucanat mixture by hand until just combined. Don’t overmix. Scrape the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 mintutes (if you use un-sprouted flour it’ll take about an hour).  Let cool about 15 minutes.

While the cake is cooking, prepare the glaze. In a small bowl, very gently stir together the lemon juice and powdered sugar. Reserve  1-2 tsps. of the powdered sugar to sprinkle over the top.

Loosen the cake from the loaf pan by running a knife around the sides of the cake. Invert the warm cake out of the pan, peel off the parchment paper, and turn it right side up onto a plate.

Using a wooden skewer, pierce the top of the cake all the way through to the bottom about 50 times. Slowly spoon the glaze over the top of the cake, it will absorb into the cake.  Then you can dust the top with the remainder of the powdered sugar.

Serve the slice cake as is or with a compote of fresh berries, or whipped cream.


Read more great, Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-april-30th/

Read more great, Pennywise Platter Thursday here: http://www.thenourishinggourmet.com/2010/04/pennywise-platter-thursday-429.html

Read more great, Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/04/real-food-wednesday-42810.html

David’s new cookbook is fantastic. You can buy it here:

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