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Paleo Lemon Cake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 12


Sponge Cake

  • 6 eggs medium
  • 6 tbsp coconut flour
  • 3 tbsp honey
  • 1 tsp baking soda
  • 1 tsp lemon zest
  • 2 lemon juice
  • 2 pinches salt


  • Homemade Lemon Curd


  • 60 gram dark chocolate 85%
  • 1 tsp coconut oil
  • Lemon and lime zest optional


  • Preheat the oven to 160°C and line a 23 cm x 23 cm cake tin with parchment paper.
  • Separate eggs whites from yolks.
  • Whisk egg whites and 1 pinch of salt with electric whisk or hand in a very clean bowl, until is firm, consistency similar to whipped cream and are thick and glossy.
  • Whisk egg yolks, honey and 1 pinch of salt with electric whisk until is foamy, its volume is doubled, and its color is light yellow.
  • Add whisked egg whites and baking soda to egg yolks mixture and mix very carefully. Do not break the egg whites!
  • Add coconut flour to the mixture spoon by spoon and mix it very gently.
  • Pour lemon juice into the batter and mix it carefully.
  • Pour the batter into the lined cake tin and bake for 30 minutes. Stick a toothpick into the middle of the cake and if it comes out clean, the cake is done, if it is not clean, bake it 5 minutes more and try again.
  • Wait until the lemon sponge cake is completely cool then cut half.
  • Grease one half with lemon curd then place the other half on it.
  • Place the chocolate with coconut oil in a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it (Bain Marie). Allow the chocolate to melt.
  • Pour the melted chocolate over the filled lemon sponge cake and decorate with lemon and lime zest.
  • Put the cake into the fridge for 1 hour until the chocolate is hard on the top.
  • Slice it with warm knife and the chocolate will not break.