Lemon Pound Cake
cake
Ingredients
Cake:
- 1 1/2 cup flour, gluten-free mix
- 1/2 cup pea flour, yellow
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup butter, unsalted; softened (1 cup = 2 sticks)
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 tsp lemon zest
- 1 tsp lemon juice, fresh
Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350 and grease the bundt pan with butter, set aside.
- In a small bowl, combine the gluten-free flour, pea flour, salt and baking powder.
- In the bowl of an electric mixer, combine the butter and sugar. Beat on high for 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing until incorporated and scraping down the sides of the bowl between each addition.
- Add the flour mixture to the butter mixture and mix until just combined. Add the vanilla extract, milk, lemon zest and lemon juice, mix until combined.
- Pour the batter into the prepared pan and bake for 35 minutes until a toothpick inserted in the center comes out clean.
- Transfer the cake to a wire rack to cool.
- To make the glaze, combine all ingredients and whisk together with a fork. Pour the glaze over the cooled cake before serving.
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