The Pioneer Woman Tasty Kitchen
Profile Photo

Lemon Pound Cake (Gluten Free)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This dense, tangy cake is a perfect with your afternoon cup.

Ingredients

  • FOR THE CAKE:
  • 2 cups Raw Sugar
  • 1 cup Salted Butter, Melted
  • 4 whole Eggs
  • 4 teaspoons Vanilla Extract
  • 3 cups Gluten Free Flour
  • 2 teaspoons Baking Powder
  • 2 Tablespoons Lemon Zest (for 2 Tablespoons You'll Need About 1 Small Lemon)
  • ¼ cups Lemon Juice
  • ¾ cups Milk
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 4 Tablespoons Lemon Juice

Preparation

1. Preheat oven to 350 F and grease two 8X4 inch loaf pans. Line each pan with parchment paper so that it hangs over the sides.

2. In the bowl of a stand mixer, beat sugar and melted butter at a low speed until creamy. Add eggs one at a time and mix after each addition. Add vanilla and blend well. Set aside.

3. In a small bowl, mix flour, baking powder, and lemon zest. In a glass measuring cup, mix lemon juice and milk.

4. Slowly, alternate adding flour and milk into the butter mixture at a low speed until batter is well blended.

5. Pour into prepared pans. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove pans from the oven and set on a rack. Let cakes cool in the pans for 15 minutes then remove them from the pans and transfer to a cooling rack.

6. While cake is baking, whisk powdered sugar and lemon juice in a small bowl to create glaze. After cakes have been transferred to the cooling rack, spoon glaze over the top of each. Let them cool an additional 10 minutes. Serve. Cake will keep for 2 days in an airtight container.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mango, Strawberry and Blueberry Smoothie
Profile Photo by The Gingham Apron in Special Dietary Needs
Made with almond milk, this smoothie is gluten- and dairy-free.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Bacon and Cheddar Frittata Cups
Profile Photo by lynnegood in Special Dietary Needs
These easy, cheesy bacon and cheddar frittata cups are perfect for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Cinnamon Roll Protein Oatmeal
Profile Photo by Taylor Kiser in Special Dietary Needs
Start your day off with this protein oatmeal that tastes just...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Butternut Squash Soup with Caramelized Onions and Gluten-Free Herbed Goat Cheese Croutons
Profile Photo by Michelle Candler in Special Dietary Needs
A smooth and tangy roasted butternut squash soup garnished with caramelized...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Gluten-Free Cinnamon Rolls
Profile Photo by Purelymoms in Special Dietary Needs
A new take on a breakfast favorite! These cinnamon rolls...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate