glazed lemon loaf cake from the chinese medicine cookbook

glazed lemon loaf cake
egg shells
loaf cake-3.jpg
lemons, coconut flour and basil

Whenever I make any sort of dessert, somehow, I find myself instinctively gravitating towards chocolate. I’m attracted to it like moths are to flame and realized just recently how many chocolate desserts I’ve made for the blog. But not today! Today is all about lemons! And that’s a good thing because lemon just so happen to be an ingredient I’m never without. And that’s not an exaggeration. I will pack lemons for overnight trips, in case I don’t have easy access to a market. And yes, my clothes and travel bag may have a hint of lemon and that’s quite pleasant, but I digress.

So, where was I? Right, I wanted to introduce today’s recipe, glazed lemon loaf cake, which immediately caught my eye when browsing through my friend Stacey Isaac’s newly released cookbook: The Chinese Medicine Cookbook: Nourishing Recipes to Heal and Thrive.

Since I grew up eating loaf cakes for breakfast quite often, I thought this was a wonderful recipe to explore, which instantly took me back to my childhood. Only this lemon cake uses gut healthy ingredients and is bursting with lemon flavor and you get just the right amount of sweetness.

So aside from being sounding delicious, what drew me to Stacey’s cookbook is that all of the recipes are meant to heal and nourish the body through food by focusing on traditional Chinese Medicine principles. The entire book is filled with wisdom. You can learn about the basic concepts of Chinese Food Therapy, what foods are best to eat at what time of year.

And I only thought it appropriate that I make a recipe which focuses its flavors on Fall, since we’ll soon be entering the season. And while this glazed lemon loaf cake is a healthy indulgence, it also uses a fair amount of lemon, which in Chinese Medicine is said to help with improved digestion, hydration, soothing dry skin, relieving coughs as well as constipation.

This cake also happens to be paleo, gluten free and dairy free and of course this works out for us! Sweetened with nothing but honey, this cake is nutrient dense, flavorful and I can’t wait to share this recipe with you all! I hope you enjoy this cookbook as much as I did! You can order the cookbook right here and get a dose of Chinese Medicine insight.

glazed lemon loaf cake

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glazed lemon loaf cake from the chinese medicine cookbook

  • prep time: 10 minutes

  • cooking time: 45 minutes

  • makes: 1 loaf


For cake:

  • 6 large eggs

  • ¼ cup coconut oil, melted and cooled plus extra for coating pan

  • zest and juice from 2 lemons

  • 3/4 cup almond or cashew milk

  • ⅓ cup raw honey, melted and cooled slightly

  • ⅔ cup coconut flour

  • 1 1/4 tsp baking soda

  • ¼ tsp sea salt

For glaze:

  • 2 Tbs coconut oil

  • 2 Tbs raw honey

  • 2 Tbs almond milk

  • zest and juice from 1 lemon

  • ½ tsp pure vanilla extract


  • large mixing bowl

  • loaf pan


Preheat the oven to 350°F.

Grease a loaf pan with the coconut oil.

Put all of the cake ingredients into the bowl of a mixer and mix until well combined.

Pour into the loaf pan.

Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. About 45-50 minutes.

Remove the cake from oven and let the pan cool on a rack.

When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.

For the glaze: add all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly

When the cake is completely cool, pour the glaze over the top of the cake. Enjoy!

If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert