Lemon Pound Cake

Ingredients

3 sticks of butter, softened but not melted

2 3/4 cups granulated white sugar

5 eggs

3 cups Rice Flour Blend* (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour). I was actually out of potato starch and tapioca flour the second time i made this so I used a cup of corn starch and 2 cups of rice flour. It also worked GREAT. Wonderful texture.

1/2 tsp salt

3/4 tsp baking powder

1 tsp xanthan gum

3/4 cup milk (I used whole)

Juice of one lemon (about 1/4 cup)

Zest of 2 lemons

Instructions

Preheat oven to 350 degrees F. Butter and flour a tube or bundt pan. Don’t use Pam or nonstick cooking spray. I have tried doing that and the cake sticks to the pan every time.

With a mixer, cream butter and sugar together. Add eggs, 1 at a time, beating after each addition. Mix in lemon juice. Mix in milk. Stir dry ingredients together in a bowl. Add lemon zest to dry ingredients. Slowly add dry ingredients to the mixing bowl. Pour into prepared tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Mine baked for a hour and ten minutes and was perfect. Occasionally peek at the cake though. If they top starts to get really brown, you will need to lay a piece of foil loosely over it so that it can keep cooking internally without burning the top. I sprayed my foil with non stick spray this time too because last time the cake adhered to the foil in places.

When it is done, remove it from the oven and let it sit in the pan for 10 minutes before inverting it onto a plate. If you do it sooner, your cake might fall slightly.

Make a glaze by combining the juice of one lemon and 1 cup of powdered sugar. Whisk until no lumps remain. When cake is cool, pour the glaze over the cake.