Gluten-Free Lemon Pound Cake

This is the perfect little cake to serve with coffee and tea. Made with yogurt instead of butter, it has a bright lemon flavor, a tender crumb and a velvety texture. This recipe is a great choice for anyone making healthier food choices, but still craving a treat. Serve it with fresh berries, peaches or plums you find on farm stands all spring and summer and you’ll have a simple, delicious cake that you’ll want make again and again. This recipe makes a 9-inch bundt shaped cake.

Ingredients:

3 large eggs

1 cup sugar

1 1/2 cups brown rice flour mix*

2 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1 cup plain whole milk yogurt (dairy-free versions can be used)

1/3 cup Canola oil

1 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

1 tablespoon lemon zest

Confectioners’ sugar

Directions:

1. Preheat oven to 350ºF. Position rack in center of oven. Spray a 9-inch bundt pan or Kugelhoph mold with cooking spray (see cooks notes below).

2. Whisk flour, baking powder, xanthan gum and salt in a small bowl. Set aside.

3. Beat eggs in large bowl of electric mixer at medium-high speed; gradually add sugar 1 tablespoon at a time and beat until light.

4. Add flour mixture, yogurt, oil, and vanilla extract, lemon extract and lemon zest and beat at medium-low speed for 30 seconds. Do not overbeat.

5. Evenly spread batter into prepared pan. Place in center of oven and bake about 50 minutes (a toothpick inserted in the center of cake should come out clean). Do not open oven for first 45 minutes.

6. Cool cake in the pan on a rack for 10 minutes. Carefully remove cake from pan and cool completely on rack. Sift powdered sugar over top or brush on lemon glaze (below). Serve slightly chilled or at room temperature. Can be made a day ahead. Store cake covered tightly with plastic wrap in refrigerator. Pound Cake can be covered with plastic wrap and then with foil, and stored in freezer for up to three weeks. Best when eaten within four days of baking.

* This recipe makes 3 cups of Brown Rice Flour Mix: 2 cups Extra finely ground brown rice flour (Authentic Foods makes an excellent one) 2/3 cup potato starch (not potato flour), and 1/2 cup tapioca flour (also called tapioca starch).

Cooks Notes: Use a 9-inch (across the top) Kugelhoph crown shaped mold or a fluted ring mold that would hold 8 or 9 cups filled to the top rim. Do not use an 8x 4” loaf pan or cake will be dense and heavy. Do not use a 9” tube pan or you will have a 1”high cake. You can use mini loaf pans or mini bundt pans but you will need to adjust baking time.

Enjoy!

Try this recipe and leave us a comment below.

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About Annalise Roberts & Claudia Pillow

Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes. Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training. But she is also careful about what she eats, tries to balance alkaline and acid based foods, and drinks a couple quarts of water a day. Check them out www.foodphilosopher.com

Comments

  1. Rona Macias says:

    This is a terrific recipe if you are trying to be gluten-free.  The best part is that it has no butter and I didn’t even miss it!  I messed up on the instructions, forgot the oil and added it with a whisk after the bundt pan had been in the oven for five minutes!  The cake turned out just fine, maybe a bit smaller than it should have been, but the texture and taste was excellent anyway.  I will be using this recipe from now on.  Also, I made a lemon glaze of 1/2 cup each of sugar and fresh lemon juice, microwaved for 30 seconds and this added more lemon taste.  Oh, I also added 1/2 cup of poppyseeds in with the flour.  Love this recipe.  Thank you for sharing.

  2. Birdie says:

    This was absolutely delicious.  I knew it was a hit when I forgot the oil ALTOGETHER (!!!) and it still turned out yummy.  I also put a sugar/lemon juice glaze on it (so good).  I’ve been GF for four years, and this recipe is absolutely one I will continue to make.  I did re-do it with the oil, and of course, it was even better.  Both times, however, I added double the lemon zest.  I like the extra zing.  Thanks so much for this treat.

  3. lovethecape says:

    This recipe is wonderful ! I changed 1 cup of sugar for 1 cup of splenda – also used applesause instead of oil.  Thanks as it tastes great!

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