Lemon Pound Cake GF

By MaryEllen

This gluten free lemon pound cake is tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and Italian Limoncello! Made with my gfJules™ Flour, it’s also smooth, light and airy with no grit or funny aftertaste — no one will ever know it’s gluten free!

If you don’t happen to have this delicious liqueur, no worries. Substituting with more lemon juice works just fine. Either way, this pound cake is a crowd-pleaser you won’t want to miss!

Ingredients

• Ingredients:
• Cake
• 3/4 3/4 1 cup + 1 Tbs. milk, dairy or non-dairy (soy, almond, cashew, hemp, rice, etc.)
• 1 1 1 Tbs. fresh squeezed lemon juice
• 2 2 1 Tbs. Limoncello (or 1 Tbs. additional lemon juice)
• 2 1/2 2 1/2 1/2 cups (337.5 grams) gfJules™ Gluten Free All Purpose Flour
• 1 1 1 Tbs. baking powder
• 1/2 1/2 1/2 tsp. fine sea salt
• 3/4 3/4 3/4 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
• 1 1/4 1 1/4 1/4 cup granulated sugar
• 1 1 1 tsp. pure vanilla extract
• 1 1 1 Tbs. lemon zest
• 3 3 3 eggs, room temperature
• Glaze
• 1 1 1 cup sifted confectioner’s sugar
• 2 2 2 Tbs. lemon juice
• 1 1 1 Tbs. lemon zest

Details

Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 325°F (convection) or 350° F (static).

Oil and flour (with GF cornstarch or gfJules™ Flour) one 9×5-inch loaf pan OR small to medium sized bundt pan.

Measure and mix together the milk, lemon juice and limoncello and set aside. The milk will begin to curdle while you prepare the rest of the batter.

Whisk together gfJules™ Flour, baking powder and salt in a separate bowl.

In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add vanilla and lemon zest, then the eggs, one at a time, and mixing in between each egg addition.

Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated.

Pour batter into prepared pan and bake until a toothpick in the center comes out with only a few moist crumbs, approximately 65-75 minutes. The edges of the cake will become lightly browned as well.

The bake time will depend in part on whether your pan is dark metal, light metal, glass or stoneware, so begin testing at 60 minutes so as not to overcook the cake. (Use a metal skewer and go all the way down to test. Mine wasn't cooked to the bottom.)

Remove baked cake to cool in the pan on a wire rack for 30 minutes to 1 hour.

Go around the inside of the pan with a butter knife to help release the cake, then gently turn the cake out onto your palm then back to the wire rack once removed from the pan. When completely cooled, glaze following the directions below.


To make the glaze, whisk together confectioners’ sugar and lemon juice.
Drizzle over cake. Sprinkle zest on top.