Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Lemon Pound Cake – Gluten Free

Dessert, Dinner Party, Gluten Free, Vegetarian1 Response »

Today is my 2 year Blogaversary!

Let’s celebrate with cake.

I pictured a beautiful two layer beauty, with creamy white frosting and coconut sprinkled all over just so.

However, I don’t really like super sweet, lots of icing types of cake.

That towering four layer mocha almond torte, with the cocoa mascarpone frosting.

Not for me, thanks.

I crave not too sweet, a little dense but still light, in a cake.

I am a gal who prefers oatmeal to chocolate chip cookies.

Like banana bread way more than a chocolate layer cake.

Love cornbread with a passion.

So pound cake really fits the bill.

Nice firm crust, super moist, yet still dense.

I know, it is not nearly as pretty as those fondant glazed, frosted or dolled up cakes.

But that’s the cake for me.

Quite a forgivable cake too.

Last time I made it I added four eggs.

This time my refrigerator only held three.

So, three it was.

It didn’t miss that one tiny egg one bit.

So please tell me, if you were celebrating today, what kind of cake would you make?

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Gluten Free Lemon Pound Cake

Category: Dessert, Dinner Party, Gluten Free, Vegetarian

Gluten Free Lemon Pound Cake

Ingredients

  • 1 1/2 cups of sugar
  • 1 cup (two sticks) butter, softened
  • 3 or 4 eggs
  • 1 tsp vanilla
  • zest and juice of 2 lemons
  • 1 cup almond flour
  • 2 cups GF all purpose
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk

Instructions

Heat oven to 350 degrees, grease and flour a loaf pan.

Beat butter and sugar on high until fluffy, approx 4 mins.

Then add eggs, one at a time, then vanilla, lemon zest and juice and mix until just incorporated.

In a large bowl combine almond and all purpose flours, baking powder and salt, mix well.

Mix in 1/2 of the butter/sugar until just incorporated, then 1/2 the milk.

Then rest of butter and milk to flours.

Pour into prepared loaf pan and bake 50-55 minutes.

Or until nicely browned and toothpick inserted in the middle comes out clean.

Let cool slightly, then remove from pan and cool completely ( or slice a big piece now and slather with butter).

https://pamelasglutenfreerecipes.com/vegetarian/2nd-anniversary-lemon-pound-cake/

 

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