Candida Diet Friendly Old-Fashioned Lemon Pound Cake

Total time1 hr 55 min

Prep time20 min

Cook time1 hr 5 min

Candida Diet Friendly Old-Fashioned Lemon Pound Cake

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp baking powder
¼ tsp fine salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ½ cups 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, at room temperature
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup sour cream, at 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
1 tsp lemon zest (optional)

Instructions

1
Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess. Alternatively, line the pan with parchment paper, leaving an overhang on the long sides.
2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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