Gluten Free Lemon Pound Cake
Traditional, moist, and iced gluten free lemon pound cake. This lemon pound cake recipe is tangy and decadent that it will leave your guests wanting and asking for more.
Yield: 12 Slices
Calories: 377kcal
Ingredients
Gluten Free Lemon Pound Cake
- 112 grams of White Rice Flour (Sifted)
- 45 grams of Tapioca Flour (Sifted)
- 23 grams of Corn Starch (Sifted)
- 45 grams of Brown Rice Flour (Sifted)
- ½ teaspoon of Xanthan Gum
- 1 teaspoon of Baking Powder
- ½ teaspoon of Salt
- 270 grams of Unsalted Butter at room temperature
- 220 grams of Granulated White Sugar
- 3 Large Eggs
- 70 grams of Sour Cream at room temperature
- 55 ml of Lemon Juice
- 1 tablespoon of Lemon Zest
- 1 teaspoon of Vanilla Extract
Lemon Glaze
- 130 grams of Powdered Sugar
- 1 tablespoon of Lemon Juice
- ½ teaspoon of Lemon Zest
- 1 tablespoon of Heavy Cream or Milk
Instructions
Gluten Free Lemon Pound Cake
- Preheat the oven to 180°C (350 °F).
- In a bowl, add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, and salt. Then using a whisk, gently mix the ingredients to combine.
- In a separate bowl, add the unsalted butter and sugar. Using a stand-alone mixer, with the paddle attachment attached, at medium-high speed, beat the butter and sugar until light and fluffy (2-3 minutes). You can also use a hand-held mixer.
- Then, add the eggs, sour cream, lemon juice, lemon zest, and vanilla extract to the butter and sugar. Beat at medium-high speed until creamy (1-2 minutes).
- Next, add the flour mixture to the butter and egg mixture and combine at low speed (2-3 minutes). Try not to over mix the batter.
- Transfer the lemon pound cake batter to a greased loaf pan of size 20 x 10 cm ( 8 x 4 inches). Bake, the gluten free lemon pound cake for 45-55 minutes or until a toothpick inserted at the center, comes out clean.
Lemon Glaze
- In a bowl, add the powdered sugar, lemon juice, lemon zest, and heavy cream. Then using a whisk, combine the ingredients. If the glaze is too thin, you can add more powdered sugar, and if the glaze is too thick, add more heavy cream.
- Once the cake has cooled down, pour the glaze on the cake and let it sit for about 30 minutes.
Notes
- Storage & Freezing: The gluten free lemon pound cake can be stored at room temperature for up to three days in an air-tight container. To increase the lifespan of the cake, you can keep it in the refrigerator for up to a week. Moreover, you can tightly wrap the cake with plastic wrap and store it in the freezer for up to a month.
- Tips: The use of heavy cream for the lemon glaze allows the glaze to become thicker.
Nutrition
Serving: 1Slice | Calories: 377kcal | Carbohydrates: 46g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 320mg | Potassium: 60mg | Fiber: 1g | Sugar: 29g | Vitamin A: 678IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg