Gluten Free Lemon Pound Cake

Gluten Free Lemon Pound Cake

This 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 🙂

Cake Ingredients:

  • 1 1/4 Cups King Arthur Gluten Free Multi-Purpose Flour (Sifted)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp Xanthan Gum
  • 1 1/4 Cup Granulated Sugar
  • 2 Tbsp Lemon Zest (about 2 lemons)
  • 1 Tbsp Lemon Juice (from the Lemons used for Zest)
  • 4 Large Eggs
  • 1/2 Cup Cream Cheese (softened)
  • 1 1/2 tsp Vanilla Extract
  • 1/2 Cup Unsalted Butter (Melted)

Glaze Ingredients:

  • 1/2 Cup Powdered Sugar
  • 2 tsp Lemon Juice

The Cake Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
  3. In a large mixing bowl, whisk the Flour, Baking Powder, Salt and Xanthan Gum until blended. Set aside.
  4. In a food processor, combine the Granulated Sugar and Lemon Zest until thoroughly mixed (about 7 pulses).
  5. Next, add the Lemon Juice, Eggs, Softened Cream Cheese and Vanilla Extract to the Sugar mixture. Process until completely blended (about 20-30 seconds)
  6. 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).
  7. Add this Cream Cheese mixture to the Flour mixture in the large bowl. Whisk until thoroughly blended and smooth.
  8. 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.
  9. 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:

  1. 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:

  1. 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 🙂

Store cake at room temperature in a large plastic baggie, sealed tightly.

Breakfast, Desserts, Snacks, Sweet Breads



Gluten Free Chocolate Hydrangea Cupcakes

Gluten Free Chocolate Hydrangea Cupcakes

Even though I love Blue Hydrangeas, I just couldn’t bring myself to decorate these yummy cupcakes with Blue Icing….so, Pink Hydrangeas it is! The wonderful Chocolate of the cupcakes compliments the creamy Butter-Cream Icing perfectly….an instant hit in our household!!! Enjoy 🙂
A HUGE ‘Thank You” to America’s Test Kitchen for sharing this incredible Gluten Free Chocolate Cupcake recipe!

Cupcake Ingredients:

  • 1/2 Cup Canola Oil
  • 3 oz. Bittersweet Chocolate (chopped)
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/2 Cup + 2 Tbsp King Arthur Gluten Free Multi-Purpose Flour (sifted)
  • 3/4 tsp Gluten Free Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 3/4 Cup Granulated Sugar
  • 1/3 Cup Whole Milk

Buttercream Icing Ingredients:

  • 12 Tbsp Unsalted Butter (Softened)
  • 1 1/2 Tbsp Heavy Cream
  • 1 1/4 tsp Vanilla Extract
  • 1/8 tsp Salt
  • 1 1/2 Cups Powdered Sugar
  • Red Food Coloring Gel (as much or as little as you desire)

Making the Cupcakes:

  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
  3. Gather the ingredients.
  4. In a microwave-safe bowl, microwave the Oil, Chocolate and Cocoa until chocolate is fully melted (about 2 minutes). Be sure to stir the mixture often to thoroughly mix ingredients and to prevent clumping. Remove from microwave and set aside to cool slightly.
  5. In a small bowl, whisk together the sifted GF Flour, Baking Powder, Baking Soda, Xanthan Gum and Salt. Set aside.
  6. In a large bowl, whisk together the Eggs, Vanilla Extract and Sugar until thoroughly blended.
  7. Next, whisk the Chocolate mixture and Milk into the Egg Mixture until thoroughly combined.
  8. Add the Flour Mixture to the Chocolate/Egg mixture, whisking until smooth and creamy.
  9. Using a 2″ cookie scoop or large spoon, scoop the batter into the prepared cupcake tin.
  10. Bake for 15-18 minutes, rotating the tin halfway through the baking time (my oven tends to run a little on the hot side, so 15 minutes is perfect for me), or until toothpick inserted into the middle of the cupcake comes out clean.
  11. Let cool in the cupcake tin for 10-15 minutes before transferring the cupcakes to a wire rack to cool completely.

Making the Buttercream Icing:

  1. In a Stand Mixer fitted with the whisk attachment, whisk the Butter, Heavy Cream, Vanilla Extract and Salt together on medium-high until smooth and creamy.
  2. Reduce speed to Low and slowly add the Powdered Sugar, 1/2 cup at a time, until well-blended.
  3. Increase speed to medium-high and whip until fluffy (about 5 minutes).
    If adding food coloring, do so halfway through this step and while mixer is turned OFF (I learned this the hard way ;))
  4. Once the cupcakes are completely cooled, you can begin icing them with the prepared icing/frosting using either a knife or pastry bag fitted with desired tip. Add sprinkles, too!
  5. Enjoy 🙂
Desserts, Snacks