This lemony pound cake is gluten-free and quite simple to make the bright pop of lemon flavor comes from the addition of the zested lemon in addition to fresh squeezed lemon juice. Sometimes I add in fresh blueberries or raspberries to mix it up, but it’s equally as great on its own. If you need a little sweet bite after a special dinner or have dessert loving family member’s this is a great option to go with. I keep the sugar minimal, and make the cake mix with cashew or almond milk. It’s great on its own or with a schmear of grass-fed ghee on top.
Photo Credit: New York Times
Makes 1 bundt or loaf pan
2 1/2 cups Arrowhead Mills Gluten Free Baking Flour
1 cup organic cane sugar or coconut palm sugar
2 tsp. baking powder
1 pinch sea salt
3/4 cup almond or cashew milk
1/2 cup melted grass-fed butter
zest and juice of 3 lemons, zest first, juice second
4 organic eggs
1 tsp. vanilla extract
Preheat oven to 350 degrees.
In a medium mixing bowl sift dry ingredients. In a large mixing bowl, add wet ingredients and whisk to blend. Fold your dry ingredients into your large mixing bowl with the wet ingredients. Use a blender on low speed to blend ingredients thoroughly.
Use coconut oil or butter to grease your bundt pan or loaf pan. Pour batter into the pan and place into the oven to bake. Start timer for 55 minutes. At 55 minutes, check center of cake with a wooden skewer or pick. If skewer comes out clean, remove from oven and cook for additional 5 minutes, then check again.
When you remove from oven, let cool in pan for 15-20 minutes, then run a knife around the edge of the pan, flip over and carefully remove the cake from the pan, finish cooking on a rack.