Gluten Free Lemon Pound Cake
Jump to RecipeThis Lemon Pound Cake turns out moist, tasty and delicious every time! Made with Fresh Lemon Juice and Lemon Zest puts this GF Lemon Pound Cake over the top! I have learned to make TWO cakes, since my family tends to inhale the first one within a few hours 😉
A big "Thank You" to America's Test Kitchen for creating this recipe 🙂
Ingredients
Cake Ingredients:
- 1 ¼ Cups King Arthur Gluten Free Multi-Purpose Flour Sifted
- 1 tsp Baking Powder
- ½ tsp Salt
- ¼ tsp Xanthan Gum
- 1 ¼ Cup Granulated Sugar
- 2 Tbsp Lemon Zest about 2 lemons
- 1 Tbsp Lemon Juice from the Lemons used for Zest
- 4 Large Eggs bring to room temperature
- ½ Cup Cream Cheese softened
- 1 ½ tsp Vanilla Extract
- ½ Cup Unsalted Butter Melted
Glaze Ingredients:
- ½ Cup Powdered Sugar
- 2 tsp Lemon Juice
Instructions
The Cake Instructions:
- Preheat oven to 350 degrees.
- Grease and flour an 8 1/2" x 4 1/2" loaf pan. Set aside.
- In a large mixing bowl, whisk the Flour, Baking Powder, Salt and Xanthan Gum until blended. Set aside.
- In a food processor, combine the Granulated Sugar and Lemon Zest until thoroughly mixed (about 7 pulses).
- Next, add the Lemon Juice, Eggs, Softened Cream Cheese and Vanilla Extract to the Sugar mixture. Process until completely blended (about 20-30 seconds)
- With the Food Processor running on Low, slowly drizzle the melted Butter into the Cream Cheese mixture. Continue processing until mixed completely (about 30-40 seconds).
- Add this Cream Cheese mixture to the Flour mixture in the large bowl. Whisk until thoroughly blended and smooth.
- Pour the batter into the prepared loaf pan. Bake for 15 minutes at 350 degrees. Decrease the temperature to 325 degrees and bake for an additional 35-40 minutes, or until cake is a light golden brown and toothpick inserted into the center comes out clean.
- Let cool in the pan on a wire rack for about 10 minutes. Remove cake from pan and continue cooling on the wire rack until completely cooled (about 1 1/2 hours).
The Glaze Instructions:
- In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth, adding more sugar if not thick enough.
Putting it all Together:
- Once the cake is completely cooled, drizzle the Glaze over the top of the cake, letting it run down the sides. Sprinkle fresh Lemon Zest on top and let Glaze set for about 15 minutes before serving. Enjoy 🙂
Notes
Store cake at room temperature in a large plastic baggie, sealed tightly.