Lemon Pound Cake {gluten free}

A soft, zesty lemon cake. I’ve made this numerous times and switched the ingredients around to try get the perfect texture. I tried it with and without baking powder, as traditional pound cakes don’t include it. I tried it with buttermilk, sour cream and cream cheese. I tried it with different levels of flour and beating the eggs and sugar first. And now I’m here, at what I think is one of the best gluten free cakes ever.  See the recipe below for how my baking experiments turned out!

Why you should make it: My boyfriend Simon who doesn’t like sweets or desserts, had seconds. So that’s the kind of cake we’re dealing with here. Good enough for the toughest critics, for those people who don’t like sweets. At least I’ll always have alot of dessert for the rest of our lives.

My top tips for this cake:

• Ensure all your ingredients are at room temperature. Your butter, cream cheese and sour cream. This will allow them to mix together properly and ensure the best texture for your cake.
• Weigh your ingredients if possible, it allows for more accuracy than cups.
• Grease your bundt pan thoroughly. There is nothing worse than a cake getting stuck in a tin. This is especially likely in a bundt tin with all the grooves.
• Use a good quality gluten free flour. I use either Ardor gluten free or Bobs Red Mill flour in all my recipes.

I hope you enjoy it! Please tag me in any of your creations.

Kath xx

Lemon Pound Cake {gluten free}

Print

Serves: 8-10 pieces Prep Time: 20 mins Cooking Time: 25-30 mins 25-30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 1 and 1/4 cups (175g) gluten free plain flour
• 1/4 cup (35g) cornflour
• 1 tsp baking powder
• 1 tsp salt
• Finely grated zest of 2 lemons
• 170g butter, at room temperature
• 115g cream cheese, at room temperature
• 1 cup (200g) caster sugar
• 4 eggs, at room temperature, lightly beaten
• GLAZE:
• 1 & 1/2 cups icing sugar
• 1-2 tbs of lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 160 degrees Celsius. Grease and line a bundt pan, or loaf pan (12.7 x 22cm)
2. Sift together gluten free flour, cornflour and baking powder. Add salt and lemon zest and whisk to combine.
3. In the bowl of an electric mixer fitted with the paddle attachment, add the butter and cream cheese. Beat together for 5 minutes until fluffy. Add the caster sugar and mix until combined. Add the eggs, and beat until smooth. Add the flour mixture in three batches, and beat until just combined.
4. Transfer batter to the baking pan, and smooth the top.
5. Place in preheated oven and bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean. Cover the cake with foil if it is browning too much.
6. Remove from the oven and leave in the pan for 15 minutes. Then loosen the edges with a knife and turn out onto a wire rack to cool.
7. MEANWHILE make the glaze. Sift the icing sugar into a medium sized bowl. Add the lemon juice, 1 tsp at a time, until the icing is thick but still pourable. Add icing sugar or lemon juice to adjust. Pour over cake and sprinkle with lemon zest. Allow to set, then enjoy.

Notes

Note: gluten free flour used was Ardor or Bobs Red Mill.