Gluten-Free Lemon Almond Pound Cake
I was recently at a coffee shop serving GF lemon pound cake made with almond flour… at 5$ a slice.
For some reason I got it into my head that I MUST make this myself… but better, cheaper, and with less sugar. So I did.
I must say, the results are fabulous!
You should try it at home!
1.5 sticks of unsalted butter, very soft
1 1/4 C white rice flour
1 1/4 C almond flour
3/4 C (raw) honey
3/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthum gum
1 C plain yogurt or slightly watered down Greek yogurt
4 large eggs
1 tsp pure vanilla extract
2.5 tsp lemon extract
Position a rack in the lower third of the oven and pre-heat the oven to 360F (350 for those of us at sea level). Generously grease two bread pans with butter and set aside.
Combine the rice and almond flours, honey, remaining butter, and salt in the bowl of a stand mixer and mix on medium speed for about a minute. Add the baking powder, baking soda, xanthum gum, yogurt, eggs, vanilla, and almond extract and beat on medium- high speed for 2-3 minutes; the batter should be smooth and fluffy. Scoop the batter into the bread pans in equal parts. Don’t worry if the batter is not quite level, it will even out in the oven. Bake for 40-45 minutes, until a bamboo skewer inserted in the center comes clean and dry. Set the pans on racks to cool. Once pans are cool to the touch, invert the cakes onto cooling racks. Cut into thick slices with a serrated knife to serve. The cake keeps, covered, at room temp. for up to a week.
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