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This gluten free lemon pound cake is tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and Italian Limoncello! Made with my gfJules™ Flour, it’s also smooth, light and airy with no grit or funny aftertaste — no one will ever know it’s gluten free!
If you don’t happen to have this delicious liqueur, no worries. Substituting with more lemon juice works just fine. Either way, this pound cake is a crowd-pleaser you won’t want to miss out on!
Look how gorgeous this crumb is!
And for another twist on this yummy gluten free cake, bake in a bundt pan as @shoegirlberlin has done here. She followed the directions as written, and baked for approximately 70 minutes, but recommends that you check your pound cake (with a toothpick) to make sure it’s done before removing, as bundt pans differ in size and material and ovens can bake at different rates. (Thanks for sharing, @Shoegirlberlin!)
How gorgeous is this gluten free lemon pound cake baked as a bundt? YUM!
Using different bundt pans will give your pound cake a unique look; none less appealing than another. It makes a gorgeous cake on a plate or sliced with a drizzle of glaze and a sprinkle of lemon zest.
Here’s another reader’s twist on this lemony slice of heaven:
What will YOUR twist be?Print
This gluten free lemon pound cake recipe is perfectly tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and Italian Limoncello!
Preheat oven to 325°F (convection) or 350° F (static).
Oil and flour (with GF cornstarch or gfJules™ Flour) one 9×5-inch loaf pan, pullman bread pan OR small to medium sized bundt pan.
Measure and mix together the milk, lemon juice and limoncello and set aside. The milk will begin to curdle while you prepare the rest of the batter.
Whisk together gfJules™ Flour, baking powder and salt in a separate bowl.
In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add vanilla and lemon zest, then the eggs, one at a time, and mixing in between each egg addition.
Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated.
Pour batter into prepared pan, filling only 2/3 full. If you have extra batter that will not fit into your pan, bake in another small loaf pan or ramekin.
The edges of the cake will become lightly browned as well.
The bake time will depend in part on whether your pan is dark metal, light metal, glass or stoneware, so begin testing at 60 minutes so as not to overcook the cake.
Bake until a toothpick in the center comes out with only a few moist crumbs — approximately 65-75 minutes. The edges of the cake will become lightly browned as well. If also baking a small loaf pan, bake only about 30 minutes, or until a toothpick comes out clean and the loaf springs back to a light touch.
Remove baked cake to cool in the pan on a wire rack for 30 minutes to 1 hour.
Go around the inside of the pan with a butter knife to help release the cake, then gently turn the cake out onto your palm then back to the wire rack once removed from the pan. When completely cooled, glaze following the directions below.
I hope you love this as much as we do!
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