Lemon Pound Cake
Yield: 16 slices
2 ¾ cups granulated sugar
1 cup butter, room temperature
¼ 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
½ teaspoon xanthan gum
½ teaspoon salt
1 cup sour cream
½ cup fresh-squeezed lemon juice
— For glaze:
4 cups powdered sugar, sifted
½ cup fresh squeezed lemon juice
1. Preheat oven to 350 degrees. Spray two 1-pound loaf pans with gluten-free cooking spray, or lightly coat with butter. Sprinkle ¼ cup of the sugar into one of the pans and tilt the pan to all angles to coat the bottom and sides with sugar. Pour the loose sugar into the second pan and repeat the process. Discard any excess sugar.
2. Beat butter until light and fluffy. Add 2 ½ cups sugar and the lemon zest, and beat until fluffy. Add the eggs, one at a time, and blend thoroughly, scraping the sides of the bowl as needed.
3. In a separate bowl, combine the starches, rice flour, baking soda, baking powder, xanthan gum and salt.
4. Add a third of the dry ingredients to the butter mixture and blend on low speed. Mix in the sour cream and then add half of the remaining dry ingredients. Combine well. Add the lemon juice and the remaining dry ingredients, stirring by hand just to blend.
5. Divide batter evenly between the two prepared loaf pans. Bake until golden brown and a toothpick inserted in the center comes out clean, 30-40 minutes.
6. Cool cakes in the pans for about an hour and then invert the cakes onto a parchment-lined baking sheet.
7. To make the glaze, whisk together confectioners’ sugar and lemon juice until smooth and thick. Pour the glaze over the top of the cakes. Let rest about an hour. Slice and serve.
Lemon Pound Cake
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