Candida Diet Friendly Gluten Free Lemon Pound Cake

Total time1 hr 35 min

Prep time20 min

Cook time55 min

Candida Diet Friendly Gluten Free Lemon Pound Cake

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Ingredients

10 servings

For the cake

1 ½ cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 large eggs, room temperature
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup sour cream, room temperature

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides by about 2 inches — this sling makes lifting the finished cake out clean and easy.
2
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

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