The Best Gluten-Free Lemon (or Orange) Pound Cake Ever
Try this recipe for The Best Gluten-Free Lemon or Orange Pound Cake Ever.
Try this recipe for The Best Gluten-Free Lemon or Orange Pound Cake Ever.
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/4 tsp xanthan gum
- 4 oz cream cheese
- 4 oz gluten-free all-purpose flour (i used trader joe's
- 2 oz gluten-free rice flour
- 1 oz potato starch
- 8 oz sugar for lemon cake (reduce sugar to 6 1/2 oz for
- 2 tbsp grated lemon or orange zest depending on which flavor you are making
- 1 tbsp fresh lemon or orange juice depending on which flavor you are making
- 2 drops lemon or orange oil depending on which flavor you are making
- 4 oz (1/2 cup or one stick) melted butter (kerrygold is
- 2 oz confectioner's sugar
- 2 tsp lemon or orange juice
- Carbohydrate 94.5068987679802 g
- Cholesterol 1820.00456830004 mg
- Fat 79.3806539773853 g
- Fiber 0.26397903447428 g
- Protein 59.8275523005624 g
- Saturated Fat 34.734931251219 g
- Serving Size 1 1 loaf cake (1195g)
- Sodium 1013.26899063769 mg
- Sugar 94.2429197335059 g
- Trans Fat 12.2514753849521 g
- Calories 1333 calories
Step-by-step
- Preheat oven to 350°F (175°C) and grease and flour a loaf pan.
- In a medium bowl, combine the dry ingredients: flour, rice flour, potato starch, baking powder, salt and xanthan gum.
- Place the sugar and citrus rind in a food processor and pulse to combine.
- Next add the juice, lemon or orange oil, eggs, cream cheese and vanilla and process for a few seconds until well combined.
- While processing, add the butter in a steady stream. It shouldn't take more than 30 seconds; pour mixture into another bowl and whisk in the dry ingredients until smooth.
- Pour into prepared pan, and bake for 15 minutes.
- Reduce oven temperature to 325°F (160°C) and continue to bake for another 40 minutes (turn cake halfway around after 20 minutes) or until tester comes out clean.
- Allow to cool in pan for about 15 minutes, then run a knife around the edge, carefully remove the cake from the pan and cool completely on a rack.
- Meanwhile prepare the glaze if using: mix the confectioner's sugar and juice together to form a runny glaze. Keep covered until ready to use, then drizzle over the cake. Alternatively, you can dust the top with confectioner's sugar, or go nude!
The Best Gluten-Free Lemon (or Orange) Pound Cake: A Baker's Journey
As a busy working mom, finding time to bake is a luxury, not a given. But there's something deeply satisfying about creating something delicious from scratch, a tangible reward for the effort invested. This gluten-free lemon (or orange) pound cake became my go-to recipe, a beacon of simple elegance in my often chaotic life. It's the perfect treat to brighten a stressful day, or impress unexpected guests.
The initial challenge was finding a gluten-free recipe that didn't compromise on taste or texture. So many gluten-free recipes fall flat, lacking the moistness and richness that make a pound cake so special. This recipe, however, is different. The combination of gluten-free flour blend, rice flour, and potato starch creates a surprisingly light and airy crumb, while the generous amount of citrus zest and juice provides a vibrant, refreshing flavour. I've experimented with both lemon and orange, and both versions are equally divine. The subtle hint of cream cheese adds a delightful tanginess that complements the citrus perfectly.
One of the things I love most about this recipe is its versatility. It's easily adaptable to different occasions. A simple dusting of powdered sugar transforms it into an everyday treat, perfect with a cup of tea. A drizzle of a luscious lemon glaze elevates it to a show-stopping dessert for a dinner party. And the aroma alone, as it bakes, is enough to fill the entire house with a comforting warmth. It's become a staple in my recipe repertoire, a testament to the fact that even amidst the hustle and bustle of everyday life, a little bit of baking can bring immense joy.
The beauty of this cake lies not only in its taste, but also in its simplicity. The ingredients are readily available, and the process itself is straightforward. Even a novice baker can easily master this recipe. It requires minimal equipment – just a food processor for combining the wet ingredients and a bowl for mixing in the dry – and the baking time is relatively short. Yet, the result is a cake that's far superior to anything you might find in a bakery. It's moist, flavorful, and incredibly satisfying, a perfect reward for a hard day's work or a special occasion.
More than just a recipe, this pound cake represents a small act of self-care in a world that often demands so much. The process of measuring ingredients, whisking together batter, and watching it rise in the oven offers a calming, almost meditative experience. It's a welcome respite from the digital noise and relentless demands of daily life. It's a way to connect with myself, to slow down and appreciate the simple pleasure of creating something beautiful and delicious.
This recipe has been a constant companion through various life stages – from busy work days to quiet evenings at home. Its adaptable nature makes it perfect for any occasion, and its delicious taste always leaves me feeling refreshed and satisfied. It’s a testament to the power of simple ingredients and a little bit of love, transforming everyday moments into something truly special.
I encourage you to try this recipe, not just for the delicious result, but also for the experience it offers. It's a recipe that encourages slowing down, taking your time, and appreciating the simple joy of creating something from scratch. It's a reminder that amidst the chaos of life, there's always time for a little bit of sweetness, and a lot of happiness. So go ahead, give it a try. You won't regret it.
