Basil Tangerine Pound Cake

Stop what you are doing and go make this recipe. If you follow me on social media, you may have seen my recipe development and me failing HARD at my first try for this amazing loaf. But luckily, I got it on the second try and it is absolute perfection! It’s sweet, tart and has this refreshing flavor throughout. It is totally summer all wrapped up into a lovely loaf pan!

PaleOMG Basil Tangerine Pound Cake

I am SO PUMPED about the main ingredient in this recipes – the paleo baking flour!! I was recently chatting with my friends from, talking about the items I have the hardest time finding and a paleo baking flour was the first thing on my mind! Sure, you can mix together your own flour and make all kinds of delicious paleo goodies, but it is seriously so nice to use one bag instead of having to buy all the flours to make that perfect treat. So when I told them I was looking for a paleo baking flour and they didn’t have one, they made it happen! How awesome is that?! And it’s available online, ready to grab and bake!

The mix is made with almond flour, arrowroot starch, organic coconut flour, and tapioca flour and comes in a big 1 pound bag. And you can use it as a 1:1 replacement for conventional wheat flour so you can create grain-free pizza, pancakes, muffins, flatbreads, cakes and more, all while using this grain-free, dairy-free, gluten-free and bean-free flour that is high in fiber and protein!

PaleOMG Basil Tangerine Pound Cake

So now when you shop at, you can grab all your favorite paleo pantry staples like raw nuts, dried fruits, coffees and now this amazing baking mix! And I would definitely load up, if possible, because I plan on making many recipes in the future with this mix, both savory and sweet!!

PaleOMG Basil Tangerine Pound Cake


Basil Tangerine Loaf

  • Yield: 10 slices 1x



For the glaze

  • 1/4 cup organic powdered sugar*
  • 2 tablespoons freshly squeezed tangerine juice
  • zest of 1/2 tangerine
  • 4 basil leaves, torn into small pieces

For garnish

  • tangerine slices (optional)
  • basil leaves (optional)


  1. Preheat oven to 325 degrees F. Grease a 9×5 loaf pan and line with parchment paper.
  2. In a large bowl, whisk together paleo baking flour, baking soda, and salt. In a medium bowl, whisk together eggs, tangerine juice, olive oil, sugar, vanilla extract, citrus zest, and basil. Pour liquid into dry mixture and use a spatula to fold until everything is incorporated. Pour batter into loaf pan then place in the oven to bake for 55 minutes to 1 hour, or until a toothpick comes out clean from the middle of the loaf.
  3. Once loaf is done cooking, remove from oven and let it sit in the loaf pan for 10 minutes before removing it and setting it on a cooling rack to cool.
  4. When the loaf has cooled but it is still warm, whisk together the glaze. Pour glaze on top of loaf and garnish with tangerine slices and basil leaves!


*If you prefer to not sugar regular sugar, that’s fine. Just don’t make the glaze!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Basil Tangerine Pound Cake

PaleOMG Basil Tangerine Pound Cake


In Partnership With:


You May Also Like: PaleOMG Peach Upside Down Cake

Cinnamon Peach Upside Down Cake

PaleOMG Strawberry Poppyseed Bread

Strawberry Poppyseed Bread


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


42 thoughts on “Basil Tangerine Pound Cake”

  1. These photos are freaking beeee yooo ti ful!!!! I work at an ad agency that does our own photography and we specialize in food photography. I know how much work goes into food styling, so what you do is very impressive! (I personally don’t style food, but I do a little post-shoot photo editing).

    i have, however, taken pictures of my own meals just for funsies and the pictures always make it look totally gross 😛

    1. awww thank you so much, lisa. food styling is definitely hard work at times but it’s so damn fun, especially with pretty desserts!

    1. She has previously used Bobs Red Mill Paleo Baking flour in her Banana Choco chip muffin recipe (same ingredients in the flour that uses) so might be able to just sub it out!

  2. This flavor combo sounds yummy! I have done some paleo baking in the past but keeping all of the different flours on hand was such a pain. The 1:1 ratio is so convenient! I also expected there to be a ton of butter in this recipe…haha.

    Also I just watched your insta story about the people sending you negative comments via email and people seriously must have something wrong with their brain if they are taking the time to write you an email about how your legs look. And who the heck would call them gross? These people make me feel so sane. Just remember that for every 1 person that is lame and hates on you there are tons of us that love you and what you do!

  3. Sorry if this is a silly question, I’m not a baker so I’m a bit confused. A whole bag for this recipe, so 1 pound of flour? Seems like a lot to me, but again, I hardly ever bake (this just looks soo yummy) so it’s probably totally normal to use the whole bag, right?

  4. I know you’ve said you don’t usually eat eggs (I think you said it makes you break out?) but they are in a lot of your recipes and especially baked goods… do you handle them okay in baked goods since it’s a smaller amount of egg you are consuming at one time?

    Ps- can’t wait to make this!!!

  5. One whole 1 pound bag of flour? Just checking before I try to make this because it looks amazingggg.

  6. Hi Juli! While this recipe looks delicious, my comment is more a “thank you” for what you do. I know you have mentioned on your podcast that you read all your blog comments and e-mails suck, so this is my attempt to reach out in a non-stressful way. 🙂 And I saw your recent IG story about people being rude, so I thought what better time to share something positive with Juli?!

    Thank you (from the bottom of my heart) for doing the work you are doing. I can’t begin to imagine how hard it must be to put yourself out there to thousands of people. I think you look amazing, but more than that I respect the message of balanced healthful living that you are sharing. Over the last 9 months I have lost 40 lbs. Recently I have been getting discouraged b/c I am not losing faster BUT then I will hear you say or see you post that your success has been due to consistent hard work over YEARS. Every time I start to get down on myself, I remember this sentiment from you and feel encouraged. Thank you for the reminder that success doesn’t come over night and that goals are worth the time and consistency they demand.

    As a totally random side note, thanks also for being honest about alcohol consumption and how it makes you feel! After too much fun on New Years Eve, I vowed that my shittiest day of 2017 would be Jan. 1 (hung over from New Years) and I haven’t drank since. A lot of people don’t understand why I am not drinking, but dang do I feel good getting up early to work out or to do something else productive. Each time you talk about your habits with alcohol – I cheer a little that someone view’s things like I do!

    Thanks again for everything you do – your influence has definitely changed my life for the positive!

    1. isn’t it crazy that so many of us start our year off with being completely hung over?! I did that for so long and just couldn’t take it anymore. all my friends at the gym always ask why i don’t go out or drink much and when i tell them it makes me feel shitty and totally bloated, they think i’m judging them. it’s all about sticking to what you believe in and what makes you feel your best. so keep working hard, keeping doing what makes you feel your greatest, and keep being amazing! thanks for being so sweet and leaving such an amazing comment! i appreciate it so so much!

  7. Hi Juli – this looks amazing! I love all of the websites and brands that you name on your blog and in your podcast. Something I’d be interested in hearing about on your podcast are about your kitchen necessities – what kind/brand of knives do you love? What kind of cleaning products do you use? How about pots, pans and baking stuff?

  8. Holy balls. Or nuts? Whatever. So glad you made this recipe because the struggle is soooo real with me and paleo baking. The fails are so hard!! I usually have about 6 before I get a baking recipe right. Can’t wait to try this one out!!

  9. Looks delicious, but a VERY expensive treat considering a bag of Paleo flour runs about $15! OUCH on the pocketbook Juli! 🙂

    1. well i could ask you to buy tapioca flour ($3.89), almond flour ($14.39), coconut flour ($4.99) and arrowroot flour ($6.19) which equals almost $30 and someone would complain about that. so i can’t really win when it comes to paleo baking. it’s just more expensive than normal baking. but you’re welcome to not use the mix and make one of my 13 bread/loaf recipes or one of my 22 muffin recipes.

      1. but then we have flour to make several recipes. Not just one cake…why would your comment be so snappy 🙁

  10. Hi I have paleo (cricket) flour from bitty have you ever tried this and do you think this would be a good replacement? I wasn’t able to find anything else till this post. If you haven’t tried cricket flour it is quite “earthy” tasting just wondering how that would blend with the flavour of this recipe. Thanks

  11. Hi Juli! This bread looks extremely delicious, and kind of reminds me of a European style olive oil cake. I have a tangerine tree, so this recipe is really singing to me.
    Do you think that it’s critical to use the Nuts’ brand paleo flour? (I have just purchased a bag of the new Bob’s Red Mill Paleo Flour, so wondering if that would sub ok.)

    And I know that this is off-topic, but last night I made your baked Turkey Meatballs (I love your cookbook!) for the second time and they were delicious as usual. But I split the turkey in half, and made them half using that recipe, and the other half using your Mexican version recipe (but baked them at the same time) so that I’d have 2 nights worth of meals with different flavor profiles. It worked great!

    BTW, just started listening to your hilarious podcasts, and they make me fly through my daily walks!

  12. the recipe looks aaawesome! I live in Sweden so I don’t know if I have access to this particular flour.. anyway, I looove your photos! do you spend much for all the props and ingredients?

  13. What would you say is the consistency of the cake? I have never made a pound cake, but I believe they are suppose to be denser and possibly dryer? Was that how this ends up for you vs a banana bread which is moist and fluffy?

      1. Gottcha! I made this using clementines (because they are in season and I had a bag of them that needed eating) and Bob’s Paleo Flour… I ended up adding an egg and another half cup of juice to make it less dry. It turned out delicious this way with the Bob’s sub since I know you will get asked since the flour you suggest take patience of ordering (which I did not have given it looked so good)!

  14. Can you substitute coconut sugar for the maple sugar in this recipe? If so, is it a one to one substitution?

  15. I made this for Mother’s Day yesterday and everyone enjoyed it!! I subbed out a different 1:1 GF flour mixture and ended up having to add a bit more liquid (probably due to using a different flour), and it was delicious!!! I will definitely be making this again. Thank you for all of your fantastic free recipes and daily inspiration!!

  16. Please no one hate on me but I so want to make this with my regular flour cause I don’t have the fancy paleo one and am too broke to get it. Sigh – can I sub 1:1?
    Will definitely be trying with some of her other amazing recipes!

  17. I have all the ingredients, almond flour, coconut, arrowroot and tapioca, do you happen to have the measurements if we want to make our own without buying the bag?

  18. Hi Juli! New to your blog and recipes, and wanted to say thank you for all the work you obviously put in! Quick question about your recipes – since you are in Denver, do you make any changes to baking temps, or the flour/liquid amounts? I learned the hard way about making adjustments and while we are moving soon, I was curious if your recipes accounted for altitude. Thank you!

    I also wanted to love on Jackson some! He’s a good looking Frenchie 🙂

    1. i don’t. i’ve always been at altitude so i’ve never baked any other way. but when i tested recipes for my book, i baked them at altitude and sea level and those recipes cooked them same!

  19. i made this recipe with orange and used the basil they came in the tube. I also used the plam sugar and added some maple syrup. baking in oven now not sure if it will come out. I also did not have paleo flour mixed one cup almond flour and one cup cocunut flour.. will see how it turns out.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!