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Gluten Free Lemon Pound Cake

Baking has never come easy to me, and now that I am gluten free it seemed even more daunting than before. Knowing that I would have to suck it up at some point, I bought some gluten free baking flour (by Bob’s Red Mill), rolled the dice and did my best. Which I did, and for two worthy causes.

Being an avid listener of the Joy the Baker Podcast, I decided to take them up on the homework given out last week. Usually the homework has to do with fashion, nail polish, and other totally important unimportant things (ha!). This week’s hit home with me and I’m sure others who tune in regularly. One of their listeners recently lost his wife, Veronica, who was also a huge fan of their podcast. So in her honor, Joy and Tracy asked us to make Veronica’s favorite food, Lemon Pound Cake. I had never made a pound cake, or a normal cake for that matter, but I thought this would be a great reason to try and test out my gluten free baking skills. Taking a deep breath, I dove in head first, and came out on the other side with a fantastic finished product. Not knowing if using gluten free flour would make a difference in the density or taste of the cake, I was a bit apprehensive, but it turned out perfect and yummy.

The second worthy cause this cake was made for was a bake sale at Susan’s work. Being that October is Breast Cancer Awareness month, Susan’s work holds a yearly bake sale in which all the earnings go to BCAction. BCAction is a nonprofit organization that serves as a watchdog for the breast cancer movement and advocate for more effective and less toxic treatments for breast cancer patients. Realizing the pound cake stood no chance of surviving the week in my house, I hoped it would help to bring in some donations and let people know that gluten free baking can be delicious.

Gluten Free Lemon Pound Cake

Adapted from Joy the Baker

1 8oz package of cream cheese
3/4c of unsalted butter
1 1/2 c of sugar
1 tbsp lemon zest
1 1/2 tsp vanilla extract
2 tbsp of lemon juice
4 eggs, room temperature
2 c Bob’s Red Mill Gluten Free Baking Flour
1 1/2 tsp Xanthan Gum
1 1/2 tsp baking powder

Preheat oven to 325. Sift together flour, xanthan gum and baking powder, set aside. Cream butter and cream cheese in an electric mixer. Using a fork, work the lemon zest into the sugar, until very fragrant. Add the sugar to the butter mixture and continue creaming. Add the lemon and vanilla extract. Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition. Slowly add the sifted flour and baking powder. Don’t over mix in the electric mixer. Bring the ingredients together with a wooden spoon. Pour into a greased and floured pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.

Joy has a blueberry sauce to serve with her cake, but seeing as mine was going to a bake sale, I skipped the sauce.

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