Gluten Free Lemon Almond Pound Cake
 
Prep time
Cook time
Total time
 
Nothing quite screams "SPRING!" like a loaf of this Gluten Free Lemon Almond Pound Cake; an intensely moist lemon pound cake drizzled with a vanilla almond glaze. This is what spring dreams are made of!
Author:
Recipe type: Dessert
Serves: 1 loaf
Ingredients
  • For the cake:
  • 2 sticks butter, room temperature (1 cup or 16 tablespoons)
  • 1 cup granulated sugar
  • ¼ cup raw honey
  • 4 large eggs
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ½ cup whole milk plain Greek yogurt or sour cream
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon xanthan gum (only if your flour blend doesn't already contain a gum)
  • 2 cups plus 2 tablespoons high quality gluten free all-purpose flour or my preferred blend (2/3 cup white rice flour, ½ cup potato starch, ⅓ cup brown rice flour, ⅓ cup sorghum flour, and ¼ cup tapioca starch)
  • ¼ cup fresh squeezed lemon juice
  • 2 tablespoons lemon zest
  • For the glaze:
  • 1 cup powdered sugar
  • ½ teaspoon almond extract
  • 2 teaspoons fresh squeezed lemon juice
  • 2 tablespoons milk
  • dash of salt
  • sliced almonds (optional)
Directions
  1. Preheat oven to 350 degrees. Spray a nonstick standard loaf pan with cooking spray or line with parchment paper and set aside.
  2. Begin making cake. In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, scraping down sides as needed. Add honey and mix until combined. Add eggs one at a time, beating for 30 seconds after each addition. Scrape down sides as needed. Add almond extract, vanilla, and Greek yogurt or sour cream and mix on low until combined.
  3. In a smaller mixing bowl, sift together salt, baking powder, baking soda, xanthan gum (only if your gluten free flour blend doesn't already contain a gum), and gluten free flour (or my preferred blend). Add dry ingredients to wet and mix until incorporated, scraping down the sides and bottom of bowl as needed.
  4. Add lemon juice and lemon zest to batter and mix on low until incorporated. Let batter sit for 5 minutes.
  5. Once batter has rested, pour into loaf pan and smooth top with spatula. Bake at 350 degrees for 50-60 minutes or until top springs back at touch of a finger and toothpick inserted into center comes out clean with very few moist crumbs.
  6. Remove loaf from oven and set on cooling rack for 15 minutes. Run a sharp knife along edges of pan to loosen cake. Gently flip out and invert onto cooling rack to finish cooling completely.
  7. Once loaf has completely cooled, begin making glaze. In a small bowl, combine all ingredients together and whisk until smooth. Drizzle over top of cooled loaf and allow to drip down the sides. Sprinkle sliced almonds on top if desired. Let glaze sit for about 10-15 minutes before serving.
  8. Store leftovers in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-lemon-pound-cake-recipe/