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Lemon Pound Cake


TIME: 60 minutes

by: America's Test Kitchen, The How Can It Be Gluten Free Cookbook



For the Cake:

  • 7 ounces (1 1⁄3 cups plus 1⁄4 cup) ATK Gluten Free Flour Blend*
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon xanthan gum 
  • 8 3⁄4  ounces (1 1⁄4 cups) granulated sugar
  • 2 Tablespoons grated lemon zest plus 1 tablespoon juice (2 lemons)
  • 4 large eggs
  • 4  ounces cream cheese 
  • 1 1⁄2  teaspoons vanilla extract
  • 8 Tablespoons unsalted butter, melted

*Note you can substitute the ATK GF Flour Blend in this recipe with King Arthur Flour Multipurpose Flour, Gluten Free.  If using the King Arthur Blend use 1 ¼ cup.  Note the pound cake will not rise as much and will be denser. 


For the Glaze:

  • 2 ounces (1⁄2 cup) confectioners’ sugar, sifted
  • 2 teaspoons lemon juice


Why This Recipe Works:

Making a superior lemon pound cake (fine-crumbed, rich, moist, and buttery) is not an easy feat. That’s because the classic recipe—with just flour, butter, sugar, and eggs—contains no leavener. Using the test kitchen’s favorite recipe as our guide, we began our testing by simply subbing in our gluten-free flour blend for all-purpose flour. The resulting cake was overly tender (it crumbled too easily), greasy, and gummy. Adding a bit of xanthan gum improved the structure so the cake didn’t crumble. Reducing the amount of butter (the classic recipe contains two sticks) helped with the greasiness, but it also made the cake dry. We tried oil, but tasters rejected this swap—pound cake must taste buttery. We switched gears and looked to replace some of the butter with something else. After several rounds of testing, we ended up swapping out one stick of butter for an equal amount of cream cheese. Unlike butter, which separates into water and fat in the oven, cream cheese—which is much more stable—didn’t cause the greasiness problem that plagued our all-butter gluten-free pound cakes. To get the most lemon flavor, we pulsed the zest in the food processor with the sugar. Since we were already using our food processor, we found that we could mix the batter with it as well, as it ensured a perfect emulsification of the eggs, sugar, and melted butter. The crumb was still a tad gummy and heavy, but adding a small amount of baking powder increased lift and produced a consistent crumb with just the right density.


For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8 1⁄2 by 4 1⁄2-inch loaf pan. Whisk flour blend, baking powder, salt, and xanthan gum together in bowl.


2. Pulse sugar and zest together in food processor until combined, about 5 pulses. Add lemon juice, eggs, cream cheese, and vanilla and process until combined, about 15 seconds. With processor running, add melted butter in steady stream until combined, about 20 seconds. Transfer mixture to large bowl. Add flour blend mixture and whisk until batter is thoroughly combined and smooth.


3. Pour batter into prepared pan. Bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until cake is golden brown and toothpick inserted into center comes out clean, about 40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Run knife around edge of cake to loosen. Remove cake from pan and let cool completely on rack, about 2 hours.


4. For the Glaze: Whisk sugar and lemon juice together in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)



Lemon–Poppy Seed Pound Cake

Add 1⁄3 cup poppy seeds to batter with flour blend mixture in step 2.








This recipe is from: The How Can It Be Gluten Free Cookbook


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