Gluten Free Lemon Pound Cake
 
Prep time
Cook time
Total time
 
Easy gluten free lemon pound cake. Very moist and delicious!
Author:
Recipe type: Dessert
Serves: 1 cake
Ingredients
  • 1 cup gluten free potato starch
  • 1 cup gluten free tapioca starch
  • 1 cup gluten free rice flour
  • 1 teaspoon Arm & Hammer Baking Soda - gluten free
  • 1 teaspoon Clabber Girl baking powder - gluten free
  • ½ teaspoon Bob's Red Mill Xanthan Gum - gluten free
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2¼ cup sugar
  • 1 cup unsalted butter, at room temperature
  • 6 large eggs
  • ¼ cup lemon zest
  • ½ cup lemon juice
  • Lemon Glaze:
  • 2 cups powdered sugar
  • ¼ cup lemon juice
Instructions
  1. Preheat oven to 325 degrees F.
  2. Grease a bundt cake pan with butter and sprinkle ¼ of the sugar, tilt the pan to cover all sides and discard excess sugar and set aside.
  3. In a large bowl, combine the starches, rice flour, baking soda, xanthan gum, baking powder, and salt.
  4. Using a stand mixer with a paddle attachment, beat the butter until light and fluffy and pale in color then add the sugar and lemon zest and beat until fluffy. Add the eggs one at a time and mix nicely. Stop and scrape the sides few times.
  5. Add about ⅓ to the dry mixture and blend on low speed. Stir in the sour cream and half of the remaining dry ingredients and mix well.
  6. Add the remaining dry ingredients and the lemon juice and mix just to blend.
  7. Pour the batter on the prepared pan. Bake from 75 to 90 minutes until golden brown and a toothpick inserted in the middle comes out clean.
  8. Cool the cake in the pan for 1 hour. Invert cake into a parchment paper.
  9. To make the glaze, whisk the lemon juice and powdered sugar in a bowl until smooth. Pour the glaze over the cake and enjoy!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-lemon-pound-cake/