|Lemon Pound Cake|
One thing I really missed being gluten-free was pound cake. So we set out to find a delicious recipe for pound cake. As I've mentioned before, it is all in the flour mix. Once we found the perfect gluten-free all-purpose flour mixture recipe, we could take any recipe and make it gluten-free. Hope you enjoy this recipe!
Lemon Pound Cake
1 c. salted butter, softened (2 sticks)
2 1/2 c all-purpose gluten-free flour
1/2 tsp. baking soda
1/2 tsp. baking powder
3 c granulated sugar
1 Tbsp. lemon zest
6 large eggs, room temperature
4 1/2 Tbsp. lemon juice
2 tsp. vanilla
1 c. sour cream
1 c. confectioners' sugar
Preheat oven to 325 degrees. Grease a bundt pan. Sift flour, baking soda, and baking powder into a separate bowl.
I use a Kitchen-Aid stand mixer. Beat butter for 1 min. Add sugar, vanilla, and zest and beat on medium-high until light and fluffy for 2-3 minutes. Add lemon juice. Mix in one egg at a time, scraping down the sides of the bowl as needed.
Reduce mixer to low. Add half the flour mixture, then the yogurt, and then the rest of the flour mixture. Mix well but don't over mix.
Pour batter into your prepared pan and bake until toothpick inserted into the center comes out clean about 65 to 75 minutes. Cool the cake in the pan for 30 mins and then turn it out onto a wire rack to completely cool.
In a small bowl, whisk together confectioner's sugar and 1/2 Tbsp. of lemon juice. Add cold water If needed) a little at a time to create a thick but pourable glaze. Pour glaze over the top of the cake and ENJOY!