This Gluten Free Lemon Pound Cake is the perfect dessert, afternoon snack, or a little “something special” in your kid’s lunchbox.
I have been trying to find ‘the’ pound cake recipe for a while. I’ve had as many errors as trials, and just felt like I wasn’t getting anywhere with it. Last week, when I just wanted to play in the kitchen for a while, and not have to experiment with figuring out the flours, starches, and liquids, I just simply adapted a recipe from Simply…Gluten-Free. Carol is a genius in the gluten-free kitchen. I’ve admired her work for years already, and have had success with all the recipes of hers that I’ve tried. That said – I had high hopes for this Gluten Free Lemon Pound Cake.
And let me tell you, it did not disappoint! This was the best lemon-anything I’ve had in a while (well, since the doughnuts at least), but it was so good, and seriously got better each day after baking it. The first day it was good, but letting it sit on the counter, the second, third, and fourth day, it was even better. So moist, and lemony, purely delightful. I’m sure that this recipe could be adapted as well, to create more delicious pound cake recipes.
- 3/4 cup plus 2 Tablespoons superfine white rice flour
- 4 Tablespoons sweet rice (glutinous) flour
- 5 Tablespoons potato starch
- 3 Tablespoons tapioca starch
- 1/4 cup dry instant lemon pudding mix (OR an additional tablespoon of each sweet rice flour and potato starch)
- 3/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup lemon juice
- 2 teaspoons lemon zest (zest of one large lemon)
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup confectioners’ (icing) sugar
- 1-2 Tablespoons lemon juice
- lemon zest to garnish
- Preheat oven to 325 degrees F. Line loaf pan with parchment paper, so that the paper comes up both sides (making it easier to remove the loaf after baking).
- In a large bowl, whisk together the rice flour, sweet rice flour, potato starch, tapioca starch, dry pudding mix, xanthan gum, baking powder, and salt.
- In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy. The colour should be a very pale yellow. This takes about 5 minutes.
- With the mixer running on low, add the eggs, one at a time, being sure the egg is completely blended with the sugar before adding the next. Scrape down the bowl between additions to make sure everything is getting fully incorporated. Add the vanilla and mix to combine.
- With the mixer on low, add half of the flour mixture to the butter mixture. Once that is incorporated, add the milk, lemon juice, and zest to the batter. Finish by adding the remaining flour mixture. Mix just until all ingredients are fully combined.
- Spoon batter into prepared loaf pan, smoothing the top with the back of a spoon.
- Bake in preheated oven for 65-70 minute, or until a toothpick inserted into the middle comes out clean. If the loaf seems to be browning too quickly, lightly cover with a sheet of foil. Allow loaf to sit in baking pan for 5 minutes before removing to a cooling rack. Cool completely before pouring a glaze over the top.
- Keep loaf wrapped in plastic wrap to prevent it from drying out.
- Mix ingredients together and drizzle over cooled pound cake.