Gluten- Free Lemon Pound Cake with Lemon Glaze
This cake is a family favorite in my house. It's dense and buttery, but not super rich. Fresh lemon juice and lemon vitality essential oil add so much lemony goodness to this treat. It makes a fabulous ending to a home cooked meal or it's wonderful on its own, with a cup of hot tea or coffee.
I make extra glaze because my family loves more drizzled over the top, when I serve it. The original recipe called for white flour, but I swapped it out for gluten-free baking flour and I added more baking powder. Also, I switched out lemon extract for lemon essential oil. The end result, is lemon perfection!
Lemon Pound Cake
1 1/2 cups of gluten- free baking flour (I use 1:1 gluten- free baking flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup + 2 Tbsp butter, softened
3 large eggs
1/3 cup freshly squeezed lemon juice
1 tsp vanilla
5-8 drops lemon vitality essential oil (the original recipe called for 1 tsp lemon extract)
1 cup + 1 Tbsp Powdered sugar
2 Tbsp milk ( I use almond milk)
3 drops vitality essential oil ( 1/2 tsp lemon extract)
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
Use an electric mixer to blend together sugar and butter. Add eggs, lemon juice, vanilla and lemon essential oil. Mix until smooth.
Mix in flour mixture, until just combined.
Pour batter into a buttered 9x5 inch loaf pan. Bake cake at 350 degrees for approximately 45 minutes or until a toothpick stuck in the middle of the cake comes out clean.
To make the lemon glaze: add the powdered sugar, milk and essential oils in the bowl of an electric mixer and blend on low speed. I add a little extra milk, or powdered sugar to get to my desired consistency.
Let the cake cool on cooling rack. Once cooled remove from the loaf pan and drizzle glaze over top.
Let the icing set before slicing the cake. I drizzle extra glaze over individual slices, because my family loves it so much.