lemon pound cake (gluten-free)
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • pound cake
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • ¾ teaspoon salt
  • 1½ (300 grams) cups sugar
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • 5 large eggs, at room temperature
  • 3 tablespoons milk
  • 1¾ cups + 2 tablespoons (220 grams) gluten-free flour blend, such as King Arthur Flour or Bob's Red Mill 1 to 1 Flour
  • lemon glaze
  • 1½ cups (170 grams) confectioner's sugar
  • 1 tablespoon plus 1½ teaspoons fresh lemon juice (from about ½ a large lemon)
  • 3 teaspoons lemon zest
  • 1½ tablespoons milk
  • ¼ teaspoon lemon extract
Instructions
  1. Preheat the oven to 350°F. Lightly butter a 9" x 5" x 2¾" loaf pan, or a 12" x 4" x 4" tea loaf pan. Dust with sugar and tap out the excess.
  2. In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, lemon zest and lemon juice until well combined.
  3. Add the eggs one at a time, beating well after each addition. The mixture may look slightly curdled. After you've added the final egg, scrape the sides of the bowl down and beat at high speed for 3 minutes. Stir in the milk.
  4. Turn the mixer on low speed and sprinkle the flour in gradually, mixing just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
  5. Bake it for an hour, then check the cake. If the top is browning too quickly, lightly tent the pan with foil. Cook for an additional 10-15 minutes,until a toothpick inserted into the center of the cake comes out clean.
  6. Place the pan on a cooling rack. After 5 minutes run a sharp knife around the edges of the cake to loosen and turn it out of the pan to cool completely on a rack.
  7. While the cake cools, combine the glaze ingredients in a bowl and mix well until bleded. Drizzle over the room temperature cake and serve.
  8. Cake will last up to 5 days wrapped tightly in plastic wrap and stored in the refridgerator.
Recipe by oh honey bakes at https://ohhoneybakes.com/gluten-free-lemon-pound-cake/