Gluten free lemon pound cake

Here’s a cake recipe with just the right amount of sweet tart lemon flavor packed into a soft-yet-dense pound cake.  Top it with a lemon glaze, and you’ll be in lemon paradise.

The secret to the tasty lemon flavor is using freshly squeezed lemon juice and lemon zest.  There’s a time and place for using bottled lemon juice, but not with this recipe.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup sour cream or plain yogurt

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tbsp lemon juice
• Lemon zest (for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Flavor:
   • Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract, lemon juice, and lemon zest.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream (or yogurt), starting and ending with the dry ingredients. Mix until just combined.
6. Bake:
   • Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
   • Let the cake cool in the pan for about 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
8. Prepare the Glaze (if using):
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
9. Glaze the Cake:
   • Once the cake is completely cool, drizzle the glaze over the top and sprinkle with additional lemon zest if desired.

Enjoy!

This gluten-free lemon pound cake is bright, zesty, and perfect for any occasion!