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Gluten Free Lemon Pound Cake
Prep time
Cook time
Total time
Easy gluten free lemon pound cake. Very moist and delicious!
Author: Jan Withington
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
- Preheat oven to 325 degrees F.
- 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.
- In a large bowl, combine the starches, rice flour, baking soda, xanthan gum, baking powder, and salt.
- 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.
- 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.
- Add the remaining dry ingredients and the lemon juice and mix just to blend.
- 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.
- Cool the cake in the pan for 1 hour. Invert cake into a parchment paper.
- To make the glaze, whisk the lemon juice and powdered sugar in a bowl until smooth. Pour the glaze over the cake and enjoy!
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