Description
A recipe for a dense, moist pound cake flavored with fresh lemon and strawberries, made entirely with gluten-free ingredients.
Ingredients
Scale
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup fresh strawberries, finely chopped
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, 1/4 cup lemon juice, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Gently fold in the sour cream or yogurt until smooth.
- Fold in the chopped fresh strawberries carefully.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth.
- Drizzle the glaze over the cooled cake before slicing and serving.
Notes
- Use a gluten-free flour blend that contains xanthan gum for the best structure.
- Ensure your butter and eggs are at room temperature for proper emulsification.
- If your strawberries release too much liquid, gently pat them dry before folding them into the batter.
- Check the cake at 60 minutes; gluten-free cakes can sometimes bake faster or slower than traditional recipes.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 85