Gluten-Free Lemon Pound Cake
This moist and flavorful gluten-free lemon pound cake topped with homemade lemonade icing is a delightful treat perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups almond flour For a gluten-free base.
- 0.5 cups coconut flour Adds texture and flavor.
- 1 cup granulated sugar Sweetens the cake.
- 0.5 cups unsalted butter, softened For creaming with sugar.
- 5 large eggs Adds moisture and structure.
- 0.5 cups freshly squeezed lemon juice Provides flavor.
- Zest from 2 lemons Enhances the lemon flavor.
- 1 teaspoon baking powder Helps the cake rise.
- Pinch salt Enhances overall flavor.
Icing Ingredients
- 1 cup powdered sugar For the icing.
- 2-4 tablespoons lemon juice To mix with powdered sugar.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
- In a medium bowl, stir together the almond flour, coconut flour, baking powder, and salt. Set aside.
Mixing
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Mix in the eggs one at a time, ensuring each egg is well incorporated.
- Add the lemon juice and zest.
- Gradually fold in the flour mixture until just combined.
Baking
- Pour the batter into your prepared loaf pan.
- Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Icing
- While the cake cools, prepare your homemade lemonade icing by mixing powdered sugar with lemon juice until desired consistency.
- Drizzle the icing over the cooled cake.
Notes
Use fresh lemons for the best flavor. For easier preparation, measure your flour ahead of time. Icing may soak into the cake for added flavor.