Gluten free lemon pound cake
Makes: 1 9 inch x 5 inch loaf
Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes plus cooling time
This delicious pound cake is inspired by my granny Pauline, who somehow managed put a little lemon in everything she baked. You can use low fat milk here, but what would be the point? There is butter already, and it is cake, so just enjoy it already. If you want a glaze, mix 2 Tablespoons fresh lemon juice with 1/4 cup powdered sugar and drizzle over the top when it comes out of the oven. YES!
1/3 cup unsalted butter, melted and cooled, plus 1 Tablespoon butter for pan
1 cup granulated sugar
2 Tablespoons lemon zest plus 3 Tablespoons fresh lemon juice
2 eggs
1 teaspoon lemon extract
1 1/2 cup gluten free Baking Blend for Muffins and Quick Breads
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum or guar gum
1/2 cup milk
1. Preheat Oven: Place oven rack in center position and preheat oven to 375 degrees.
2. Prep Pan: Grease a 9 inch x 5 inch loaf pan with 1 Tablespoon unsalted butter. Set aside.
3. Mix Butter & Eggs: In a large mixing bowl, beat together the melted butter, sugar, lemon juice, eggs and lemon extract together until smooth. Set aside.
4. Mix Dry Ingredients: In another medium mixing bowl, whisk together gluten free flour blend, baking powder, salt and xanthan gum until well mixed. Add lemon zest and whisk to combine.
5. Make Batter: Pour half of the dry mixture into the egg mixture and stir to combine. Add milk and stir. Add remaining flour blend and stir to combine.
6. Bake Cake: Pour batter into prepared pan and smooth top. Bake for 60 minutes, or until toothpick inserted in center comes out clean.
7. Cool Cake: Transfer cake to wire rack and cool for 5 minutes. Remove cake from pan and let cool completely, about 1 hour.
8. Serve & Enjoy: Serve cake at room temperature. Enjoy.
