Ingredients
- CAKE
- 1 1/2 cup Brown Rice Flour Mix
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon xantham gum
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain whole-milk yogurt
- 1/3 cup oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 1 tablespoon grated lemon zest
- Confectioners' sugar, for garnish
- LEMON GLAZE
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
Preparation
Step 1
1) Preheat oven to 350 °F. Position rack in center of oven. Grease a 9" bundt pan or kugelhoph mold with cooking spray.
2) Whisk flour, baking powder, xantham gum and salt together in a small bowl. Set aside.
3) Beat eggs in large bowl of elecric mixer at medium-high speed; gradually add sugar 1 tablespoon at a time and beat until light colored and thickened.
4) Add flour mixture, yogurt, oil, vanilla extract, lemon extract, and lemon zest and beat at medium-low speed for 30 seconds.
5) Evenly spread batter into prepared pan. Place in center of oven and bake about 50 minutes (a tester inserted in center of cake should come out clean). Do not open oven for first 45 minutes of baking time.
6) Cool cake in the pan on a rack for 10 minutes. Carefully remove cake from pan and cool completely on rack. Sift confectioners' sugar over top or brush on lemon glaze.
LEMON GLAZE
1) Put sugar and lemon juice in a small saucepan and whisk over medium-high heat until sugar is dissolved.
2) Use pastry brush to brush glaze on cooled pound cake.
LEMON BLUEBERRY POUND CAKE
Stir in 2/3 to 3/4 cup fresh dry blueberries before spreading batter in pan.
LEMON POPPY SEED POUND CAKE
Stir in 1/3 cup poppy seeds before spreading batter in pan.