Lemon pound cake (GF) (Edit recipe)

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Gluten free pound cake?! Want to wow your gluten free and non gluten free friends. Try this easy and delicious recipe.

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PREP TIME

25 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

11

Serves: 12-15

Ingredients

3 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
3 cups Granulated White Sugar
1.5 cups Butter, Salted, Room temp
0.25 cup Sour Cream
1 cup Buttermilk
6 whole Eggs, Room temp
1 Tbsp Baking Powder
1 tsp Baking Soda
1 whole Lemon Zest
2 Tbsp Lemon Juice
1 tsp Vanilla Extract

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Process

Cook Mode

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 into the sugar (this helps to release the oils)
Add your room temp sticks of butter and cream with a hand mixer
Add in room temp eggs one by one while mixing in between
Add in your vanilla extract
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
Use your hand mixer on low-medium speed
Add in your sour cream and mix thoroughly
Repeat with your lemon juice and lastly the buttermilk
Butter and lightly flour your bundt cake pan
Add your cake batter and let it sit for 15 minutes
Bake at 330 degrees Fahrenheit for 75-85 minutes or until done
Let your cake sit for 10 minutes before flipping it over
Top with your choice of glaze or powdered sugar

Notes

Make sure to mix the lemon juice thoroughly before you add the buttermilk so it doesn't split You can use a toothpick or uncooked spaghetti noodle to double check your cake I have only used Bob's Red Mill 1:1 flour for this recipe and find it best.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	621
Fat:	23 g
Carbohydrates:	98 g
Protein:	4 g
Cholesterol:	65 g
Sodium:	348 mg
Fiber:	2 g
Sugars:	49 g
Sugar Alcohol:	0 g
Calculated for total recipe.