Gluten Free Lemon Pound Cake

Preheat the oven to 350 degrees.

Gluten free lemon pound cake.

When i saw that mary was looking for recipe testers. It is my second favourite flavour for desserts with the 1 spot in my heart being held by chocolate of course. Combine the almond milk and apple cider vinegar and set that aside for now as well. This puckery and moist lemon pound cake is easy to make and a guaranteed crowd pleaser.

Adapted from america s test kitchen recipe for lemon pound cake correct measurements are critical in this recipe so please use a scale if you d like to make this cake ingredients. Simple family friendly recipes for everyday home cooking which was released just last week and written by mary younkin of barefeet in the kitchen. I am an absolute sucker for anything lemon. 4 oz gluten free all purpose flour i used trader joe s 2 oz gluten free rice flour.

If you don t happen to have this delicious liqueur no worries. The best gluten free lemon or orange pound cake ever. Grease a loaf pan with vegan butter and set it aside for now this is an important step 3. With gluten free and all purpose flour options.

This gluten free lemon pound cake is tart sweet and tipsy with the addition of both fresh squeezed lemon juice and italian limoncello made with my gfjules flour it s also smooth light and airy with no grit or funny aftertaste no one will ever know it s gluten free. How to make vegan and gluten free pound cake with fresh lemon glaze. This is the ultimate gluten free lemon pound cake infused with lemon zest and freshly squeezed lemon juice then drizzled with an intense lemon icing it s a delightful dessert that s also dairy free. This gluten free iced lemon pound cake is a moist and tender sweet pound cake is just like those thick slices in the glass coffee shop case.

What makes this pound cake recipe special a simple loaf cake made in the traditional style this pound cake gets its lift from eggs and eggs alone. Preheat your oven to 350. 1 oz potato starch. This gluten free lemon pound cake drizzled with a tart lemony glaze is the perfect dessert afternoon snack or little something special for the lunch kit.

Almond extract and fresh lemon peel take this cake to a new level and cottage cheese is the secret ingredient that helps to keep the cake moist. In the bowl of an electric mixer preferably fitted with the paddle attachment cream the butter and 1 cup sugar on medium speed until light and fluffy about 5 minutes. In a mixing bowl add the softened butter and beat with a hand.