Gluten Free Lemon Pound Cake Recipe

• Course Dessert
• Cuisine American, Spring

Prep time

Cook time

Servings

Ingredients

• Cake
• Gluten free non-stick cooking spray
• 1/2 cup unsalted butter, at room temperature
• 1 cup Wholesome! Organic sugar
• 3 large eggs at room temperature
• 1/4 cup finely grated lemon zest
• 1 1/2 cup gluten free all-purpose flour blend
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp kosher or fine sea salt
• 2 tbsp Freshly Squeezed Lemon Juice
• 1/4 cup plus 2 tablespoons buttermilk at room temperature
• 1/2 tsp pure vanilla extract
• Syrup
• 1/4 cup Wholesome! Organic sugar
• 1/4 cup Freshly Squeezed Lemon Juice
• Glaze
• 1 cup Wholesome! organic powdered sugar sifted
• 1-2 tbsp Freshly Squeezed Lemon Juice
• Finely grated lemon zest for garnish optional

Instructions

1. Preheat the oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray.
2. In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream the butter and 1 cup sugar on medium speed until light and fluffy, about 5 minutes. Turn the speed to low and add the eggs, one at a time, mixing well after each addition. Add the lemon zest and mix well.
3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another small mixing bowl, stir together the lemon juice, buttermilk, and vanilla.
4. With the mixer on low, add the flour and buttermilk mixtures to the butter, starting with half the flour, then the buttermilk, and finally, the rest of the flour. Scrape the sides and bottom of the mixing bowl well to make sure everything is well combined. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake the cake for 40-50 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, make the syrup.

1. Combine the sugar and lemon juice together in a small pan and cook over low heat until the sugar has completely dissolved.
2. When the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack placed over a baking sheet. Spoon the syrup evenly over the cake and let it soak in while the cake continues to cool. Let the cake cool completely.
3. While the cake is cooling, make the glaze.

1. In a small mixing bowl, combine the powdered sugar with 1 tablespoon of lemon juice and whisk. You want a thick yet pourable glaze, so add more lemon juice, as needed. Pour the glaze over the cake, letting it drip down the sides. Transfer the cake to a serving platter and sprinkle the top with lemon zest, if desired.