Delicious gluten free and dairy free lemon pound cake. A sponge cake for breakfast and as a side with milk.

bizcocho de limón

I recently purchased several gluten free flours online. I bought sorghum flour, teff, potato starch, tapioca… And have been trying different recipes.

The problem with using these flours is that they aren’t sold in conventional supermarkets, so almost all of my recipes use rice flour and corn flour.

I usually always use rice flour and 100% recommend it to bake cakes or cookies because it works the best. Today I bring you a recipe with a mixture of these flours, but if you don’t have them, of course you can only use rice flour.

TIPS for the preparation of a gluten free lemon pound cake.

Here are some tips for making this gluten free cake.


bizcocho de limón sin gluten
  1. Lemon glaze
    To give the cake a sweeter and tastier touch, you can sprinkle it with powdered sugar or frost it with a lemon glaze.
  2. Ingredients at room temperature
    It’s very important to take the eggs, coconut oil, milk and lemon out of the fridge a while before making the cake (in summer it’s not necessary to take them out too early).
  3. Homemade gluten-free flour mix
    If you don’t have the typical commercial gluten-free flour mix, you can make it yourself by mixing different flours: rice flour, sorghum flour, potato or corn starch. Commercial flour mixes usually contain xanthan gum or psyllium husks. If you make your own mix, add psyllium husks as well.
  4. Sourdough To make the cake even healthier, you can add sourdough – here’s a recipe for lemon sponge cake with sourdough..

Here you can see how easy it’s to prepare this gluten free lemon cake

How to bake this gluten free lemon pound cake.

All the ingredients to bake the lemon pound cake

Add a teaspoon of psyllium husk to get a fluffier crumb.

Tip: Don’t buy powdered sugar you can make it easily at home. If you don’t have powdered sugar, just grind white sugar in an electric mixer.

gluten free lemon pound cake

Step by step for this gluten free lemon pound cake

To prepare this gluten free lemon pound cake, first, mix the sugar and eggs in a bowl. Beat, if possible, with an electric mixer until you get a fluffy, very airy, and whitish mixture.

Add the coconut oil, hazelnut milk, vanilla essence, honey, and lemon juice. Whisk very well until all ingredients are incorporated.

Sift or directly add the gluten-free flour blend (if you don’t have a commercial blend, do as I did and add 1 cup rice flour, half a cup sorghum (or rice) flour, and 1/4 cup potato (or corn) starch. Add the salt, 1 teaspoon psyllium husks, 2 teaspoons baking powder, and the zest of one lemon. Mix everything well until you get a fairly liquid dough.

Pour the mixture into a (previously greased) baking pan.

Bake the cake in a preheated oven at 180ºC for about 35 minutes or until the cake it’s done.

Let the cake cool completely before removing it from the pan.

To prepare the lemon glaze, put about 100g of powdered sugar and about 40g of lemon juice in a bowl. Mix everything well until you get the consistency of the glaze. If you want it to be thicker, you can add some cream.

Pour the glaze over the cake and you’re done. *It is important that the cake is cold when you pour the glaze.

gluten free lemon pound cake

FAQ

Can I freeze the lemon pound cake?

Yes, of course! You can freeze it after baking and take it out at least 1 – 2 hours before eating.

Are vanilla extract and honey necessary?

No, not at all. You can simply leave them out.

If you don’t have powdered sugar, just grind white sugar in an electric mixer.

What’s psyllium husk?

Psyllium husks are seed coats with high fiber content. When psyllium husk powder is dissolved in liquid/water, it absorbs some of the liquid and forms a gelatinous mass. In gluten free baking, psyllium provides elasticity and sponginess to the dough.

Can I use wheat flour or pastry flour?

Yes, you can use regular wheat flour. You don’t have to use gluten free flour if you don’t want to.

gluten free lemon pound cake

You can make your own gluten free flour blend for baking cakes and pies.

I don’t have a gluten-free flour blend, how can I make it at home?

You can make it at home by mixing different flours.

Just mix 60% rice flour with 25% sorghum or teff flour and 15% potato or corn starch. And don’t forget to add xanthan gum or psyllium husks (commercial gluten-free flour blends usually contain xanthan gum).

If you’re baking bread, you’ll need to add more starch than rice flour to get a much fluffier bread crumb.

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gluten free lemon pound cake

On my blog you can find more glutenfree cake recipes like this banana bread with sourdough

gluten free lemon pound cake

Gluten free lemon pound cake

Yield: 10
Prep Time: 10 minutes
Cook Time: 35 minutes

Gluten free and dairy free lemon pound cake

Ingredients

  • 1/4 cup coconut oil
  • 1/2 cup sugar
  • 1 1/2 cup gluten-free flour (I used 1 cup of rice flour and 1/2 cup sorghum)
  • 1/4 cup potato starch or corn flour
  • 1 teaspoon psyllium husck
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon honey
  • 1 teaspoon vanilla essence
  • Juice + zest of 1 lemon
  • 2 eggs
  • 1 cup hazelnut milk
  • For the lemon glaze you will need 100 grams of sugar and 40 grams of lemon juice.

Instructions

  1. To prepare this gluten free lemon pound cake, first mix the sugar and eggs in a bowl. Beat, if possible, with an electric mixer until you get a fluffy, very airy and whitish mixture.
  2. Add the coconut oil, hazelnut milk, vanilla essence, honey and lemon juice. Whisk very well until all ingredients are incorporated.
  3. Sift or directly add the gluten-free flour blend (if you don't have a commercial blend, do as I did and add 1 cup rice flour, half a cup sorghum (or rice) flour, and 1/4 cup potato (or corn) starch. Add the salt, 1 teaspoon psyllium husks, 2 teaspoons baking powder, and the zest of one lemon. Mix everything well until you get a fairly liquid dough.
  4. Pour the mixture into a (previously greased) baking pan
  5. Bake the cake in a preheated oven at 180ºC for about 35 minutes or until the cake comes out clean when pierced. Let the cake cool completely before removing it from the pan.
  6. To prepare the lemon glaze, put about 100g of powdered sugar and about 40g of lemon juice in a bowl. Mix everything well until you get the consistency of the glaze. If you want it to be thicker, you can add some cream.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 258mgCarbohydrates: 48gFiber: 2gSugar: 28gProtein: 3g
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