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