For Christmas, my wonderful mother (She holds the title of World’s Best Mom, cool huh?) gifted me an amazing gluten free cookbook called “Sweet Cravings, 50 Seductive Desserts for a Gluten-Free Lifestyle” by Cupcake Wars’ winner Kyra Bussanich. Bussanich is Cupcake Wars first ever gluten free winner, and her cookbook is full of delicious treats with beautiful photography. For me, photos are a must, and this cookbook is full of them
I decided to make the dessert that is featured on the cover photo. I have always been a fan of pound cakes, with their dense and heavy texture, and was ready to give this Lemon Pound Cake a try.
I would like to begin by saying that calling me a novice in the world of baking is an understatement. Until recently, my cookies came from a refrigerated pouch, and my brownies from a box. I also must note, my kitchen is hardly stocked with the best of kitchen gadgets. My mixing bowls may or may not have once been used to feed my dog, and before I decided to buy a new one, my hand mixer smoked so much it gave all of my baked goods a nice off the grill taste. But baking, along with being Gluten Free, is a learning experience.
Lemon Pound Cake
2 3/4 cup sugar
1 cup butter, room temperature
1/4 cup lemon zest
6 large eggs
1 cup potato starch
1 cup tapioca starch
1 cup rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 cup sour cream
1/2 cup fresh-squeezed lemon juice
4 cups powdered sugar
1/2 cup fresh-squeezed lemon juice
Preheat the oven to 325 degrees. Spray two 1lb loaf pans with cooking spray. I only had one, so I decided to give a bundt pan a try. Sprinkle 1/4 of the sugar in the pan and shake to coat evenly. Pour remaining sugar into the other pan and do the same. This will create a nice sweet crunch and help with sticking.
Using a stand mixer with a paddle adjustment, beat the room temperature butter until soft and fluffy. Unfortunately I do not own a stand mixer. I never understood why someone would want to own such a bulky contraption that simply took counter space and could easily be replaced by a hand mixer or good ‘ol brawn. I was wrong. I was so, so wrong. Owning a stand mixture for a recipe such as this plays a key factor in the texture of your cake. The paddle allows for a dense and creamy batter. My cheap hand mixer allows for 5 speeds that go from way too fast to way too fast x5. Maybe some day the Gluten Free Fairy will leave one under my pillow. I don’t mind how uncomfortable that might be.
Add 2 1/2 cups sugar and lemon zest. Once again, I don’t own a zester…and my cheese grater is MIA. This pound cake was went zest-less, but I would highly recommend taking the time to add the extra flavor.
Beat, and add the 6 large eggs one at a time. Blend thoroughly
In a separate bowl, combine the potato starch, tapioca starch, rice flour, baking soda, baking powder, xanthan gum, and salt. give a quick mix.
Slowly add about 1/3 of the dry ingredients into the butter mixture. Mix on low speed. Mix in the sour cream and the rest of the dry mix and combine well.
Add in the lemon juice. Because I did not include the lemon zest, I added a bit more juice for flavor.
Divide the batter evenly between the pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. I found the bundt cake cooked faster, at about 28 minutes, while the loaf pan took about 38 minutes.
Let the cakes cool in the pan. Using a knife, scrape down the sides of the loaves.
Once cooled, flip the bundt cake onto a flat plate or tray.
Look Mom! All in one piece!
Mix the 4 cups powdered sugar and 1/2 cup lemon juice and whisk until creamy and thick. I found the 1/2 cup of lemon juice to be a bit too sour, and the 4 cups of powdered sugar to be too much glaze. I would recommend 2 1/2 cups powdered sugar and 1/4 cup lemon juice, for a sweeter glaze with out an abundance left over. Pour glaze over cakes.
Serve and enjoy!
This cake is tasty, but not as dense as a traditional pound cake. I found the consistency to be much more spongy, but, this may have been due to my very fast hand mixer. I believe a paddle on a stand mixer would give the dough a gentle mix and avoid an eggy and airy cake.