I don’t go to Starbucks often. It’s rather a treat. When I do find myself in this coffee heaven however, I wish I was able to treat myself to a little more than just coffee. They do have nice sweet treats, but none of them is gluten-free. One of the sweet treats they sell is a pound cake. This yellow monster stares at me every time I am inside the Starbucks store.
Gluten-Free Lemon Pound Cake was born after one of my visits to a Starbucks store.
I was determined to create a good looking and great tasting (you know… rich, moist and buttery) gluten-free pound cake. I went through a lot of recipes and read a lot of reviews. First batches were not very promising. The pound cake was too greasy and sandy. And then I read somewhere that swapping some butter with cream cheese reduces the greasiness and keeps the cake moist and silky. Also, adding nonfat milk powder adds richness to baked goods and helps them to brown. Who knew?
I took all the above to consideration, and after a few batches I arrived with a rich, MOIST and buttery, Gluten-Free Lemon Pound Cake. I didn’t have to go with the lemony flavor, but at the same time I didn’t want just an ordinary, plain pound cake.
Then I figured, if I was going to use lemon, I may as well use the whole lemon, meaning the juice and the zest and then some extra lemon juice in the glaze. Oh, yes, the glaze! It’s a must! Literally, icing on the cake:)
I have also made this Gluten-Free Lemon Pound Cake with the addition of poppy seed!
I think, poppy seed give the Gluten-Free Lemon Pound Cake a gourmet look. Plus, I just love poppy seed!
With poppy seed or not, Gluten-Free Lemon Pound Cake is very moist, lemony, silky and delicious!
As Always, Eat Well, Spend Wisely!
- 1 1/2 LiveGFree Gluten-Free flour (OR 1 cup Krusteaz Gluten-Free flour + 1/2 cup tapioca starch)
- 1 tsp non-fat dry milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 4 oz cream cheese, room temperature
- 1 cup sugar
- 3 Tbsp lemon zest (2-3 lemons) + 2 Tbsp lemon juice
- 4 large eggs
- 1/3 cup buttermilk
- 1 1/2 tsp vanilla extract
- 8 Tbsp unsalted butter, melted
- 1/2 cup confectioners' sugar
- 1 Tbsp lemon juice
- Preheat oven to 350F. Grease 8x4 inch loaf pan.
- Whisk flour, dry milk, baking powder, salt and xanthan gum together.
- In KitchenAid bowl, mix cream cheese with sugar and zest.
- Add eggs, one at a time, then lemon juice and vanilla. Mix well.
- With mixer running on low, add melted butter slowly in steady stream until combined.
- Add buttermilk.
- Add flour blend and combine well.
- Pour batter into prepared loaf pan. Bake for 15 minutes in 350F, then reduce temperature to 325F and bake for another 40 minutes, rotating pan half way through baking. If your top is not browned after that time, turn your broiler on for 2 minutes.
- Take cake out of oven, place it on a wire rack and wait about 5 minutes. Then run knife around edges of cake to loosen. Turn the cake over, remove it from pan and let it cool completely on a wire rack.
- To make glaze: whisk sugar and lemon juice until smooth. Spread glaze over cake, allowing some to drip down the sides.
- I keep my pound cake under a glass dome on the counter for up to 2 days. It also can be wrapped in foil and refrigerated.