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Lemon Pound Cake

What makes the Lemon Pound Cake stand out amongst others is the refreshing and zesty incorporation of citrus. Lemon is used for both the cake batter and the glaze, which makes the pound cake feel lighter and extra moist. The Lemon Pound Cake made with gluten-free flour, such as yellow dry pea flour, offers a modern take on the lemony delight.

Featuring USA Pulses

Ingredients

Cake

204 gflour, gluten-free mix
68 gpea flour, yellow
1 tspbaking powder
1/4 tspsalt
2 sticksbutter, unsalted; softened
201 gsugar
4eggs
1 tspvanilla extract
59 mlmilk
2 tsplemon zest
1 tsplemon juice, fresh

Glaze

224 gpowdered sugar
59 mlmilk
1 tsplemon juice

  1. Step 1

    Preheat the oven to 180 °C and grease the bundt pan with butter, set aside.

  2. Step 2

    In a small bowl, combine the gluten-free flour, pea flour, salt and baking powder.

  3. Step 3

    In the bowl of an electric mixer, combine the butter and sugar. Beat on high for 3 minutes until light and fluffy.

  4. Step 4

    Add the eggs one at a time, mixing until incorporated and scraping down the sides of the bowl between each addition.

  5. Step 5

    Add the flour mixture to the butter mixture and mix until just combined. Add the vanilla extract, milk, lemon zest and lemon juice, mix until combined.

  6. Step 6

    Pour the batter into the prepared pan and bake for 35 minutes until a toothpick inserted in the center comes out clean.

  7. Step 7

    Transfer the cake to a wire rack to cool.

  8. Step 8

    To make the glaze, combine all ingredients and whisk together with a fork. Pour the glaze over the cooled cake before serving.

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