- Yield: 1 loaf
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition facts (per portion)
- Calories: 176
- Carbohydrate Content: 30 g
- Cholesterol Content: 5 mg
- Fat Content: 7 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Serving Size: 1 inch piece
- Sodium Content: 210 mg
- Sugar Content: 22 g
- Unsaturated Fat Content: 6 g
Lemon Pound Cake
This is truly one of the best gluten free imposters I have ever seen!!! There's no way you could pick out this gluten free lemon pound cake in a line up with other "regular" pound cakes. The texture is absolutely perfect and lemon flavor is just right! Sit down with a good cup of coffee, this pound cake, and a good book and all will be right with the world.
Enjoy!
For the original recipe visit spoonandsaucer.com.
Ingredients
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 1 1/2 cups
- baking powder (gluten free) - 1 tsp
- sugar - 1 cup
- salt - 1/2 tsp
- eggs - 2
- vegetable oil - 1/2 cup
- whole milk - 1/2 cup
- zest of 1 lemon
- juice of 1 large lemon
Instructions
- Preheat oven to 375 F
- Whisk all dry ingredients together.
- Separate egg yolks and egg whites. Beat the egg whites until fluffy (when they have soft peaks) and set aside.
- Mix the egg yolks, milk, lemon juice, lemon zest, and oil together. Slowly add the dry ingredients and mix until just mixed.
- Add the whipped egg whites and gently fold them in.
- Put in oven and bake for about 30-35 minutes or until a toothpick comes out clean.
