NEW &; IMPROVED Lemon Pound cake (GF)
Now if you've tried my V1 lemon pound cake it may not have given you enough lemon punch. This new and improved recipe is sure to give you the punchy lemon flavor you've been looking for without being sour.
PREP TIME
20 minutes
COOK TIME
1 hour and 25 minutes
INGREDIENTS
16
Serves: 12-15
Ingredients
- 1.5 cups1.5 cups1.5 cups Butter, Salted, (3 sticks)room temp
- 3 cups3 cups3 cups Granulated White Sugar
- 3 cups3 cups3 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
- 666 Eggs, Room temp
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1 Tbsp1 Tbsp1 Tbsp Baking Soda
- 0.333 cup0.333 cup0.333 cup Lemon Juice, Fresh
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 333 Lemon Zest, Zest of 3 whole lemons
- 0.333 cup0.333 cup0.333 cup Sour Cream
- 1 cup1 cup1 cup Buttermilk
- 1 cup1 cup1 cup Powdered Sugar
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Heavy Whipping Cream
- 2 Tbsp2 Tbsp2 Tbsp Lemon Zest
Lemon glaze
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl add your sugar and lemon zest
- Use your fingers to mix the zest of 3 lemons into the sugar (this helps to release the oils)
- Add your room temp sticks of butter and cream with a stand mixer for 6 minutes until light and fluffy
- Add in room temp eggs one by one while mixing in between
- Add in your vanilla extract
- Slowly add in your lemon juice
- In a separate bowl add your flour, baking powder and baking soda
- Use a whisk to thoroughly mix your dry ingredients
- Add your dry ingredients to the wet ingredients by alternating your flour mixture with the buttermilk ensuring you end off with flour
- Use your hand mixer or kitchen stand on low-medium speed
- Add in your sour cream and mix thoroughly
- Using the butter wrappers to grease your cake pan and lightly flour your bundt cake pan
- Place your pan into the freezer for 5 minutes
- Add your cake batter and let it sit for 10 minutes
- Bake at 330 degrees Fahrenheit for 75-85 minutes or until done
- Let your cake sit for 10 minutes before flipping it over
- Lemon glaze- In a measuring cup add Powdered sugar and lemon juice. Your consistency may be a bit clumpy
- Add in heavy whipping cream and use a fork to mix until you reach a thick consistency with no clumps.
- Feel free to taste and add more lemon juice or whipping cream as needed. (Tip: you can even use a drop of water to thin it out as well)
- Once the cake is cooled drizzle your lemon glaze and sprinkle with lemon zest
Notes
What I love is that you can also freeze this pound cake. Cut it into slices and tightly plastic wrap for 1-2 months.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 668 |
| Fat: | 23 g |
| Carbohydrates: | 108 g |
| Protein: | 4 g |
| Cholesterol: | 67 g |
| Sodium: | 562 mg |
| Fiber: | 2 g |
| Sugars: | 59 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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