Gluten-Free Lemon Pound Cake - Vancouver Health Coach
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Gluten-Free Lemon Pound Cake

Gluten-Free Lemon Pound Cake

This is the perfect little cake to serve with coffee and tea. Made with yogurt instead of butter, it has a bright lemon flavor, a tender crumb and a velvety texture. This recipe is a great choice for anyone making healthier food choices, but still craving a treat. Serve it with fresh berries, peaches or plums you find on farm stands all spring and summer and you’ll have a simple, delicious cake that you’ll want make again and again. This recipe makes a 9-inch bundt shaped cake.

Ingredients:

3 large eggs

1 cup sugar

1 1/2 cups brown rice flour mix*

2 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1 cup plain whole milk yogurt (dairy-free versions can be used)

1/3 cup Canola oil

1 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

1 tablespoon lemon zest

Confectioners’ sugar

Directions:

1. Preheat oven to 350ºF. Position rack in center of oven. Spray a 9-inch bundt pan or Kugelhoph mold with cooking spray (see cooks notes below).

2. Whisk flour, baking powder, xanthan gum and salt in a small bowl. Set aside.

3. Beat eggs in large bowl of electric mixer at medium-high speed; gradually add sugar 1 tablespoon at a time and beat until light.

4. Add flour mixture, yogurt, oil, and vanilla extract, lemon extract and lemon zest and beat at medium-low speed for 30 seconds. Do not overbeat.

5. Evenly spread batter into prepared pan. Place in center of oven and bake about 50 minutes (a toothpick inserted in the center of cake should come out clean). Do not open oven for first 45 minutes.

6. Cool cake in the pan on a rack for 10 minutes. Carefully remove cake from pan and cool completely on rack. Sift powdered sugar over top or brush on lemon glaze (below). Serve slightly chilled or at room temperature. Can be made a day ahead. Store cake covered tightly with plastic wrap in refrigerator. Pound Cake can be covered with plastic wrap and then with foil, and stored in freezer for up to three weeks. Best when eaten within four days of baking.

* This recipe makes 3 cups of Brown Rice Flour Mix: 2 cups Extra finely ground brown rice flour (Authentic Foods makes an excellent one) 2/3 cup potato starch (not potato flour), and 1/2 cup tapioca flour (also called tapioca starch).

Cooks Notes: Use a 9-inch (across the top) Kugelhoph crown shaped mold or a fluted ring mold that would hold 8 or 9 cups filled to the top rim. Do not use an 8x 4” loaf pan or cake will be dense and heavy. Do not use a 9” tube pan or you will have a 1”high cake. You can use mini loaf pans or mini bundt pans but you will need to adjust baking time.

Enjoy!

Try this recipe and leave us a comment below.