Cooking and Serving: 70 minutes | 10 slices
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, omit if your blend already contains it | ¼ cup (36 g) cornstarch , (or try arrowroot or potato starch)
Description
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 70 minutes | Servings: 10 slices
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) cornstarch , (or try arrowroot or potato starch)
1 teaspoon kosher salt
Finely grated zest of 1 lemon
12 tablespoons (168 g) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup (200 g) granulated sugar
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
2 tablespoons (1 fluid ounce) freshly squeezed lemon juice
1 ½ cups (173 g) 173 g confectioner’s sugar
⅛ teaspoon kosher salt
1 tablespoon (½ fluid ounce) freshly squeezed lemon juice, plus more as
Instructions
MAKE THE POUND CAKE BATTER
In the bowl of your stand mixer fitted with the paddle attachment (or in a.
large bowl with a hand mixer), place the butter and cream cheese and beat on.
medium-high speed until light and fluffy (about 5 minutes).
Add the granulated sugar and mix to combine. Add the eggs and lemon juice,.
mixing well after each addition until the mixture is smooth.
Add the flour mixture in 3 parts, beating well to combine after each.
addition. The batter will be smooth and thick, but relatively light.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet.
BAKE THE POUND CAKE
Place the loaf pan in the center of the preheated oven and bake until a.
tester inserted in the center of the pound cake comes out clean (about 50.
If the loaf begins to brown too much, cover it tightly with a piece of.
Remove the pound cake from the oven and allow it to cool in the pan for 15.
minutes before transferring it to a wire rack to cool completely.
MAKE THE GLAZE & ASSEMBLE THE CAKE.
Once the pound cake is nearly cool, make the glaze. In a small bowl, place.
the confectioner’s sugar, salt, and the remaining lemon zest, and whisk to.
combine and to break up any lumps in the confectioner’s sugar or the lemon.
Add the lemon juice, 1 teaspoon at a time, and mix well. Continue to add.
lemon juice is thickly pourable.
Pour the glaze over the cooled pound cake, and allow to set at room.
BAKE THE POUND CAKE
Place the loaf pan in the center of the preheated oven and bake until a.
tester inserted in the center of the pound cake comes out clean (about 50.
If the loaf begins to brown too much, cover it tightly with a piece of.
Remove the pound cake from the oven and allow it to cool in the pan for 15.
minutes before transferring it to a wire rack to cool completely.
MAKE THE GLAZE & ASSEMBLE THE CAKE.
Once the pound cake is nearly cool, make the glaze. In a small bowl, place.
the confectioner’s sugar, salt, and the remaining lemon zest, and whisk to.
combine and to break up any lumps in the confectioner’s sugar or the lemon.
Add the lemon juice, 1 teaspoon at a time, and mix well. Continue to add.
lemon juice is thickly pourable.
Pour the glaze over the cooled pound cake, and allow to set at room.
Notes
Recipe originally published in March 2013. More text and resources added in
Trans Fat: 1g | Cholesterol: 113mg | Sodium: 340mg | Potassium: 49mg | Fiber: 1g
| Sugar: 21g | Vitamin A: 667IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an
Two images of iced gluten free lemon pound cake, one raw and one finished and
images of iced gluten free lemon pound cake, one raw and one finished and
One slice of lemon pound cake on a small plate, with coffee.
slice of lemon pound cake on a small plate, with coffee.
Image of baked, iced, and sliced gluten free lemon pound cake.
of baked, iced, and sliced gluten free lemon pound cake.