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Lemon Pound Cake

Lemon Pound Cake

Ingredients

  • 1½ Cups High-Quality All-Purpose Gluten Free Flour
  • 1 Teaspoon Kosher Salt
  • 1 Lemon, Zested
  • 12 Tablespoons Unsalted Butter at Room Temperature
  • 4 Ounces Cream Cheese at Room Temperature
  • ½ Cup Stevia
  • 3 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Lemon Juice
    • For the Icing:
  • 8 Ounces Cream Cheese
  • ¼ Cup Stevia
  • 3-4 Teaspoons Lemon Juice

Directions

  1. Grease a loaf pan that is no more than 9 x 5 inches and set it aside.
  2. In a small bowl, combine the flour, salt and lemon zest, and whisk to combine well, working to break up any clumps of lemon zest.
  3. Set the bowl aside.
    4. Make the Pound Cake Batter:
  4. In the bowl of your stand mixer, fitted with the paddle attachment (or in a large bowl, in which you can use a hand mixer), place the butter and cream cheese and mix on medium-high speed until light and fluffy (about 5 minutes).
  5. Add the stevia, and mix to combine.
  6. Add the eggs, vanilla and lemon juice, mixing well after each addition until the mixture is smooth.
  7. Add the flour mixture in 3 parts, beating well to combine after each addition. The batter will be smooth and thick, but relatively light.
  8. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.
    9. Bake the Pound Cake:
  9. Place the loaf pan in the center of a cold oven.
  10. Turn the over on, set the temperature to 200°F and bake for 20 minutes.
  11. Turn the temperature up to 250°F, and continue to bake for another 20 minutes.
  12. Turn the temperature up to 275°F, and bake for 10 minutes.
  13. Finally, turn the oven temperature up to 300°F, and bake until a tester inserted in the center of the pound cake comes out clean (about an hour). If the loaf begins to brown too much, cover it tightly with a piece of aluminum foil.
  14. Remove the pound cake from the over and allow to cool to room temperature. The cake may sink a bit in the center as it cools.
    15. Make the Icing and Assemble the Cake:
  15. Once the pound cake is nearly cool, make the icing.
  16. In a small bowl, place the cream cheese and stevia, beat to combine.
  17. Add the lemon juice, 1 teaspoon at a time, and beat to mix well. Continue to add lemon juice by the teaspoon, stirring in between additions, until the icing is thick.
  18. Spread the icing over the cooled pound cake, and allow to set at room temperature.
  19. Slice and serve.