#lemonpoundcake

Indulge in a moist and flavorful gluten-free lemon pound cake, perfect for any occasion. This recipe combines the bright citrus flavors of lemon with a tender crumb, topped with a tangy lemon glaze.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 teaspoon xanthan gum. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup Greek yogurt. 2 tablespoons lemon zest. 2 tablespoons freshly squeezed lemon juice. 1 teaspoon vanilla extract. For the glaze:. 1 cup powdered sugar. 2 tablespoons freshly squeezed lemon juice.

Instructions: Set the oven to 350F 175C and heat it up. A 9x5-inch loaf pan should be greased and floured. Mix the xanthan gum, baking powder, baking soda, salt, and gluten-free flour in a medium-sized bowl using a whisk. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. One egg at a time, beat in until everything is well mixed. Add the vanilla extract, lemon zest, and lemon juice, and mix them together. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top. Put it in the oven and bake for 45 to 55 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. To make the glaze, mix the powdered sugar and lemon juice with a whisk until the mixture is smooth. Spread the glaze over the cake that has been cooled. Cut and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes