Gluten-Free Blueberry Lemon Pound Cake
Ingredients
The cake
-
2
cups
sugar
-
1
cup
butter, melted
-
4
large
eggs
-
4
teaspoons
gluten-free vanilla
-
3
cups
gluten-free flour blend
-
2
teaspoons
gluten-free baking powder
-
1
cup
milk
-
zest of 1
lemon
-
¼
cup
freshly squeezed lemon juice
-
2
cups
blueberries
The glaze
-
½
cup
powdered sugar, sifted
-
4
teaspoons
lemon juice
Gluten-Free Flour Blend
-
2
cups
rice flour
-
⅔
cup
potato starch
-
⅓
cup
tapioca flour
-
1 ½
teaspoons
xanthan gum
Instructions
- Preheat the oven to 350°F and grease a Bundt or tube pan.
- In a large bowl, combine sugar and melted butter, and beat until creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla, lemon zest, and lemon juice until well combined.
- In a small bowl, stir together gluten-free flour blend and baking powder.
- Add one-third of the flour mixture to the wet mixture, followed by half the milk.
- Repeat the process, adding the next portion of flour, then the remainder of the milk, and finally the last portion of flour.
- Fold in blueberries and let the batter rest for 5 minutes.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes until a toothpick comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan.
- Mix lemon juice and powdered sugar to make the glaze, then pour it over the cooled cake.
Nutrition Facts (estimated)
Servings
16
Calories
333
Total fat
14g
Total carbohydrates
50g
Total protein
5g
Sodium
44mg
Cholesterol
79mg
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