Friday, April 17, 2009

Amazing Gluten Free Lemon Pound Cake with Citrus Glaze

Here in NY we are experiencing Spring, finally. The daffodils are out, as well as snowdrops, crocuses, and other bulb flowers that come up right after the snow. Next will be tulips and I can't wait for the Tulip Festival. One thing farmers experience here in the country with their chickens is spring flush. As soon as the days get longer and there is more sunshine, chickens go into an egg-laying frenzy! They lay more than the average number of eggs. So we have acquired a couple dozen eggs from freinds who simple have too much as well as a basket full of goose eggs. Geese only lay in the spring. One goose egg is the equivelent to 3 chicken eggs. And don't get creeped out, they actually taste better than chicken eggs! They are milder in flavor and make excellent cakes. Edie, my 2 1/2 year old, decided she was hungry yesterday morning, so she got out the bowl of goose eggs and dropped them on the floor! A bowl of goose eggs is actually pretty heavy. So I had four cracked goose eggs that I could save, the rest were spread all over the floor. So after cleaning all that up off the floor, I thought what am I going to do with 4 goose eggs! That's 12 chicken eggs! Then it came to me, "Pound Cake!"

This pound cake recipe I made up yesterday is the best I've ever made, so far. There are a lot of ingredients, but don't let it scare you. Most GF pantry's have an assortment of flours on hand, because we've learned, one just doesn't cut it. If you want the best texture, and flavor, you have to combine them to make an excellent product. Everything I use is GF, like the lemon extract. Flavorganics is the brand I've purchased. This recipe is doubled, so cut it in half if you don't want so much cake lying around. There are 5 people in my family, and one loaf might last a day and a half! Especially with my husband's appetite. And you just can't resist it when it comes out of the oven, you have to try it warm with the warm glaze on top. That's why I called it Amazing lemon pound cake.

Here's the recipe:

Preheat oven to 350 degrees. Butter or grease with oil 2 loaf pans. (9x5)

5 cups flour, plus 2 Tbsp., broken down:
2 cups white rice flour
1 cup tapioca flour
1 cup potato starch
1 cup corn flour (not starch, not meal, something inbetween, found at Sprout's markets in the bulk bins in AZ)
2 Tbsp. white bean flour (not garbanzo, or fava. I love this for the texture it creates)

2 1/2 tsp. Zanthan Gum
2 tsp. salt
1 Tbsp. + 2 tsp. GF baking powder

Wisk the above together in a bowl to combine and set aside.

4 sticks of butter or suitable margarine (1 pound)
3 cups of sugar
2 Tbsp. lemon zest (from 2 lemons)
2 tsp. GF lemon extract
1 cup plain yogurt (can be So Delicious coconut yogurt or goat yogurt)
10 large eggs
1/2 cup of suitable veg. oil (I use grapeseed or safflower)
1/4 cup fresh lemon juice

1/2 cup orange juice
2 Tbsp. lemon juice
3 cups powdered sugar

In the bowl of a KitchenAid fitted with the paddle attachment (or electric hand-held beaters on low speed) add butter, sugar, lemon zest, lemon extract, and yogurt on medium speed till combined and fluffy, a couple minutes.

Add the eggs, one at a time. Scrape the bowl down with a spatula as needed. Beat in the oil and lemon juice. Add the flour mixture, a little at a time till all combined.

Spread batter in prepared loaf pans. Smooth out the tops.

Bake for around an hour at 350 degrees. I started with 50 minutes, then checked on them and added a few minutes as necessary. Test with a toothpick or cake tester in the center, if it's clean, it's done! Let cakes sit in pans for 10 minutes before inverting them onto a cooling rack.

Meanwhile, make the glaze. Add your orange juice and lemon juice to a small saucepan, and heat up on low. Add powdered sugar, one cup at a time, wisking till sugar dissolves. When mixture comes to a clear boil , it's done.

Invert your loaves onto a cooling rack or decorative plate, and pour glaze on top.

And voila! It's done! This is not your typical pound cake recipe, you can probably see that I had to make a few adjustments to the traditional pound cake, but the texture is perfect for a GF cake. And you can see that I didn't use loaf pans, but a bundt pan and 2 mini loaf pans to give to fellow celiac friends. Try it warm! It's irresistable!

This recipe is gluten free, dairy free, soy free, and nut free

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