November 25, 2023
Gluten Free Lemon Pound Cake
Prep time:
15 min
Cook time:
60 - 75 min
Total time:
90 min
Gluten Free Lemon Pound Cake
Indulge in the exquisite flavors of our Gluten Free Lemon Pound Cake, a masterpiece crafted effortlessly with Hand + Heart Gluten-Free All-Purpose Flour (1 to 1). This recipe elevates the classic pound cake, transforming it into a delightful dessert that’s perfect for any occasion.
Tender, moist pound cake infused with the tanginess of fresh lemon juice and the fragrant zest, creating a symphony of flavors that bring a refreshing lightness to every bite. The use of Hand + Heart Gluten Free Flour ensures a gluten-free experience without compromising on the texture and taste.
But the magic doesn’t stop there – our Lemon Pound Cake is generously sugar-glazed and crowned with a luscious Lemon Cream Cheese Frosting. This combination adds an extra layer of sweetness and tang, turning each slice into a delectable treat that’s both timeless and irresistible.
Whether you’re a seasoned baker or just beginning your gluten free journey, this Gluten Free Lemon Pound Cake is here to redefine your dessert expectations. Get ready to savor the perfect balance of sweetness and tanginess in every bite, as this classic treat takes center stage at any time of day or night!
Gluten Free Lemon Pound Cake
Prep time:
15 min
Cook time:
60 - 75 min
Total time:
90 min
Yield:
12 servings
Author:
made by hand, from the heart
Ingredients
- 3 cups Hand + Heart Gluten-Free All-Purpose Flour (1 to 1)
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 3 eggs, room temperature
- 1/2 cup of sour cream
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1 1/2 teaspoon of vanilla
- 3/4 cup buttermilk
- (you’ll need about 4-5 total lemons)
Lemon glaze:
- 1 1/2 cup powdered sugar
- 3 tablespoon lemon juice, at room temperature
Whisk the powdered sugar and lemon juice together and mix until the glaze is smooth.
Cream cheese frosting (optional):
- 4 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 2 cups confectioners’ sugar
- 2 to 3 tablespoons lemon juice
Instructions
- Preheat oven to 350ºF.
- Spray a bunt pan with cooking spray, set aside.
- In a bowl, sift gluten free flour, baking powder, baking soda and salt and set aside.
- Using a hand mixer or a stand mixer fitted with a paddle, cream butter and sugar in a bowl until light and fluffy. Beat in eggs, one at a time until mixture is smooth. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
- Add half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Beat until the flour disappears and no more lumps. Do not overmix.
- Pour the cake batter into a bundt and smooth the top.
- Bake for 60 – 70 minutes until a wooden stick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely before drizzling or piping the lemon cream cheese frosting over the cake.
keywords: gluten free lemon pound cake
