Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!
When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!
She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.
After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.
Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!
Gluten Free Lemon Pound Cake
- Preheat the oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray.
- In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream the butter and 1 cup sugar on medium speed until light and fluffy, about 5 minutes. Turn the speed to low and add the eggs, one at a time, mixing well after each addition. Add the lemon zest and mix well.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another small mixing bowl, stir together the lemon juice, buttermilk, and vanilla.
- With the mixer on low, add the flour and buttermilk mixtures to the butter, starting with half the flour, then the buttermilk, and finally, the rest of the flour. Scrape the sides and bottom of the mixing bowl well to make sure everything is well combined. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake for 40 – 50 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, make the syrup.
- Combine the sugar and lemon juice together in a small pan and cook over low heat until the sugar has completely dissolved.
- When the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack placed over a baking sheet. Spoon the syrup evenly over the cake and let it soak in while the cake continues to cool. Let the cake cool completely.
- While the cake is cooling, make the glaze.
- In a small mixing bowl, combine the powdered sugar with 1 tablespoon of lemon juice and whisk. You want a thick yet pourable glaze, so add more lemon juice, as needed. Pour the glaze over the cake, letting it drip down the sides. Transfer the cake to a serving platter and sprinkle the top with lemon zest, if desired.
- Gluten free non-stick cooking spray
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup Wholesome Organic Cane Sugar
- 3 large eggs, at room temperature
- ¼ cup finely grated lemon zest (from 3 – 4 lemons)
- 1 ½ cups gluten free all-purpose flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup plus 2 tablespoons buttermilk, at room temperature
- ½ teaspoon pure vanilla extract
- ¼ cup Wholesome Organic Cane Sugar
- ¼ cup freshly squeezed lemon juice
- 1 cup Wholesome Organic Powdered Sugar, sifted
- 1 – 2 tablespoons freshly squeezed lemon juice
- Finely grated lemon zest for garnish, optional