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
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.
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