This gluten free iced lemon pound cake is a moist and tender, sweet pound cake is just like those thick slices of lemon pound cake that stare back at you in the glass case at Starbucks.
There’s room for disagreement about Starbucks’ coffee (I’m not a tremendous fan), but their pastries, cookies and cakes are simply spot-on. But when you’re gluten free, you can’t have them and that’s just not right.
A simple loaf cake made in the traditional style, this pound cake gets its lift from eggs and eggs alone. No baking powder and no baking soda. In the past, I’ve made this recipe with True Lemon crystals, which are truly delicious, but they can also be hard to find for some. This time, the bright lemon flavor comes exclusively from lemons themselves, both the juice and the zest. I even added some lemon zest to the glaze, which is by far the sweetest part of the pound cake—especially since I reduced the sugar from 1 1/2 cups to 1 cup.
Not only the lemon flavor, but the combination of butter and cream cheese is what sets this gluten free lemon pound cake apart from my classic pound cake. When you enjoy a slice, be sure to make yourself a nice, hot cup of coffee. And if you really really want the whole experience, try burning the coffee a bit. 😉
- 1 1/4 cups (175 g) all purpose gluten-free flour (I used Better Batter)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
- 1 teaspoon kosher salt
- Finely grated zest of 1 lemon
- 12 tablespoons (168 g) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 4 eggs (200 g, weighed out of shell) at room temperature, beaten
- 2 tablespoons (1 fluid ounces) freshly squeezed lemon juice
- 1 1/2 cups (173 g) confectioner’s sugar
- 1/8 teaspoon kosher salt
- 3 to 4 teaspoons freshly squeezed lemon juice
- Preheat your oven to 325°F. Grease a loaf pan that is no more than 9-inches by 5-inches, and set it aside.
- In a small bowl, combine the flour, xanthan gum, cornstarch, salt and about 3/4 of the lemon zest, and whisk to combine well, working to break up any clumps of lemon zest. Set the bowl aside.
- Make the pound cake batter. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), place the butter and cream cheese and beat on medium-high speed until light and fluffy (about 5 minutes). Add the granulated sugar and mix to combine. Add the eggs and lemon juice, mixing well after each addition until the mixture is smooth. Add the flour mixture in 3 parts, beating well to combine after each addition. The batter will be smooth and thick, but relatively light. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.
You can find complete recipes of this Gluten Free Iced Lemon Pound Cake in glutenfreeonashoestring.com