Delicious Glazed Pound Cake Recipe – Moist & Flavorful
Greetings, dear readers!
As a nutritionist, I know the importance of consuming wholesome foods that nourish our body and mind. And as a food blogger, I love sharing recipes that are both delicious and healthy. Today, I am thrilled to share with you one of my go-to dessert recipes – the Glazed Pound Cake.
This pound cake recipe is a gluten-free option that is also dairy-free, making it perfect for those with dietary restrictions. But don’t be fooled by its “free-from” label; this cake is packed with flavor and has a moist and tender crumb that will delight your taste buds.
The lemon glaze adds a burst of tangy flavor that perfectly complements the sweetness of the cake. And if you’re like me and love everything lemon-flavored, you’ll want to try this recipe ASAP!
So, whether you’re a fan of pound cakes or simply looking for a dessert that satisfies your sweet tooth without compromising your health goals, this Glazed Pound Cake should definitely be on your list to bake. Trust me; once you take a bite, there’ll be nothing left but crumbs on your plate!
Why You’ll Love This Recipe
As a nutritionist and food blogger, I am thrilled to share this amazing recipe with you. This gluten-free glazed pound cake is perfect for those who want to enjoy mouth-watering desserts without compromising their health. Trust me; you’ll love this recipe for many reasons.
Firstly, this pound cake is light, fluffy, and has the perfect texture. The combination of gluten-free flour blend, eggs, butter, and baking soda results in the most delicious and softest pound cake ever. And the lemon flavor gives it a refreshing twist that you will truly enjoy.
Secondly, this recipe is easy to make and requires only 10 minutes of preparation time. You won’t have to spend hours baking or dirty multiple dishes. Mix all the ingredients in one bowl and voila! Your batter is ready to bake.
Thirdly, this gluten-free glazed pound cake recipe is dairy-free and can be made vegan with simple substitutions like using dairy-free butter or vegan eggs. This way, everyone can indulge in its awesomeness regardless of their dietary restrictions.
And lastly, the lemon glaze adds an extra zing to the already flavorsome cake. This simple glaze includes honey, freshly squeezed lemon juice, and powdered sugar. It is a perfect complement to the already delicious and moist cake.
In conclusion, if you’re looking for a satisfying dessert that won’t ruin your diet or cause any allergic reactions. Look no further than this glorious glazed pound cake recipe. It’s tasty, healthy-ish, easy to make, and versatile enough to suit your preferences or dietary limitations. Try it today; you won’t regret it!
Ingredient List
Here’s what you need to make this gluten-free lemon pound cake recipe:
For the Cake:
- 2 cups gluten-free flour blend (such as Bob’s Red Mill 1-to-1)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- zest of one fresh lemon
For the Glaze:
- 1 cup powdered sugar
- juice of one fresh squeezed lemon
- zest of one fresh lemon
Note: If you have a dairy allergy or lactose intolerance, be sure to choose vegan butter and eggs substitutes for your cake recipe gluten-free. Additionally, if you have a dairy allergy or sensitivity, you can easily replace butter with coconut oil in a 1-to-1 ratio.
The Recipe How-To
Now that you have all the ingredients ready, it’s time to start baking! With my step-by-step instructions, you’ll find that this gluten-free glazed pound cake recipe is a piece of cake to make.
Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). Grease a 12-cup bundt pan with butter or non-stick cooking spray and set it aside.
Combine Dry Ingredients
In a medium-sized bowl, whisk together Bob’s Red Mill Gluten-Free Flour Blend, baking powder, baking soda, and salt. Set it aside for later.
Mix Wet Ingredients
In another mixing bowl, beat butter on medium-high speed using an electric mixer until light and fluffy. Gradually add granulated sugar and continue beating until well combined. Add the eggs one at a time, beating well after each addition. Mix in 1 tablespoon of freshly squeezed lemon juice and honey. Stir in flour mixture slowly with the mixer running on low speed, then increase to medium-high speed once all flour has been added.
Bake The Cake
Pour the cake batter into the greased 12-cup Bundt pan and bake approximately 50-55 minutes. To know if your cake is ready, insert a toothpick in the center of the cake until it comes out clean.
Make The Glaze
While the pound cake is baking, let’s make our lemon glaze. In a small mixing bowl combine 1 cup of powdered sugar, 3 tablespoons of freshly squeezed lemon juice, and 2 teaspoons of freshly grated lemon zest. Whisk well until smooth.
Cool And Glaze The Cake
Once you have taken your gluten-free lemon pound cake out of the oven, allow it to cool for about ten minutes before turning it out onto a wire rack to cool completely. Once cooled completely, place the cake onto a cake stand or platter, and using a spoon, drizzle or pour the lemon glaze over the pound cake until it’s completely covered.
Serve and enjoy your gluten-free lemon bundt cake with your favorite hot beverage, ice cream or fresh berries on top. Make sure to keep it in an airtight container at room temperature for up to four days or in the freezer for longer storage times.
Substitutions and Variations
Oh, if you’re feeling a bit adventurous and want to put your own spin on this delectable glazed pound cake, I’ve got some tips for you. Don’t worry; these suggestions won’t require years of kitchen experience or hectic cooking sessions. They aim to give your pound cake recipe a little more edge.
Firstly, the recipe instructions call for unsalted butter – but if you don’t have any or prefer a vegan alternative, coconut oil can be an excellent substitute. It works well as an alternative for butter in many baked goods especially when it’s solidified at room temperature.
If you’re looking for a low-carb option, then using almond flour instead of all-purpose flour is another idea worth trying. Although almond flour does have a slightly nutty flavor that can change the taste profile of the pound cake, it’s still delicious nevertheless.
For those who prefer dairy-free options, substituting honey or maple syrup for white sugar makes your pound cake dairy-free and perfect for those with lactose intolerance. If you want a keto-friendly icing, use powdered erythritol as the sweetener.
Adding lemon zest or freshly squeezed orange juice is another way to give your pound cake a citrusy taste explosion that will brighten up any dreary day. And why not try adding poppy seeds to create a lemon poppyseed flavour.
Also, consider making modest changes to the type of gluten-free flours used. For instance, replacing half the gluten-free flour blend with buckwheat flour gives your pound cake recipe darker colour and nuttier flavour. If you want even more variety in texture and taste, opt for teff flour instead of all-purpose flour. Tip: blend it with coconut milk to attain that thicker consistency.
In summary, this glazed pound cake recipe leaves ample room for experimentation as long as it doesn’t alter the foundational structure of the ingredients (such as changing table salt to sugar!). So, go ahead and play around with different ingredients until your heart’s happy.
Serving and Pairing
Now, let’s talk about serving and pairing this delicious Gluten-Free Glazed Pound Cake! This cake is perfect as a stand-alone dessert, but you can enhance the experience by pairing it with your favorite beverage.
The cake’s light texture and tangy lemon flavor make it ideal for savoring with a cup of hot tea or coffee. The honey and glaze create a perfect balance of sweetness, making it an excellent accompaniment for your afternoon tea or morning coffee routine.
If you’re feeling extra indulgent, you can also serve this cake with some whipped cream or vanilla ice cream on top. The coldness from the ice cream will complement the warm buttery flavor from the cake, creating an explosion of flavors in every bite.
Another great pairing option for this cake is fresh berries. A handful of fresh strawberries, blueberries, or raspberries on the side will add another level of sweetness and tartness that balances perfectly with the subtle sweetness of the cake.
You can also slice this pound cake up and use it as the base for a trifle dessert. Layer it with some fresh fruits like strawberries, blueberries, or kiwi fruits and whipped cream and enjoy a delicious and visually stunning dessert.
Trust me; there are endless ways to serve and pair this delicious Gluten-Free Glazed Pound Cake. You can even get creative with your pairings! Go ahead – try new things until you find your sweet spot. After all, good food is all about experimentation and discovering new taste sensations that satisfy your soul.
Make-Ahead, Storing and Reheating
Now that you have baked the delicious gluten-free lemon pound cake with a tantalizing lemon glaze, it’s time to think about making it ahead of time, storing it properly or reheating it for later. Let me tell you, this moist and spongy cake is perfect to make ahead to save yourself the last-minute rush before guests arrive.
To make things easy for yourself, you can bake the cake one day before the party and keep it in the fridge. The cake can store at room temperature for two days, but if you keep it in the fridge, it can last up to four days. Simply make sure to wrap it tightly with plastic wrap or aluminum foil to prevent exposure to air and moisture.
If you want to store individual slices of the cake, then cut them into pieces and place them in an airtight container or a resealable bag. To avoid sticking, layer parchment paper between each slice before sealing the container or bag.
Reheating this delectable gluten-free lemon pound cake is super easy. You can microwave one slice of pound cake for 10-15 seconds to get a warm and gooey texture. To reheat a larger portion, preheat your oven to 350°F and cover the pound cake with a foil tent and bake for 10-12 minutes until heated through.
Remember that each time you reheat your pound cake, it loses some moisture, so try not to reheat too many times or let it sit outside for too long. Nonetheless, this delightful dessert will still taste delicious even after reheating!
So go ahead and enjoy this sweet treat any time you like – fresh from the oven or reheated – because nobody ever complains about too much lemon pound cake!
Tips for Perfect Results
Now, let’s dive into some helpful tips to ensure your glazed pound cake turns out perfect.
1. Room Temperature Ingredients: Be sure to allow all ingredients to come to room temperature before using them. This will help the batter to mix evenly, resulting in a moist and tender crumb.
2. Don’t Overmix: Overmixing the batter can lead to a dense and tough pound cake. Mix just until the ingredients are combined and there are no visible lumps.
3. Use High-Quality Ingredients: The quality of your ingredients can make a big difference in the final product. Using high-quality gluten-free flour, unsalted butter, and fresh lemons will give your cake an incredible flavor.
4. Measure Accurately: When baking, it’s important to measure your ingredients accurately. Inaccurate measurements can lead to a cake that is dry or too dense.
5. Use a Bundt Pan: A bundt pan is the best type of pan for this recipe as it helps to distribute the heat evenly and creates a beautiful shape for the cake.
6. Let It Cool: Before glazing or slicing the cake, make sure it has completely cooled down. This allows the glaze to set properly without running off the cake.
7. Add Lemon Zest for Extra Flavor: Adding lemon zest to both the cake batter and glaze will enhance the lemon flavor and add a bright citrusy note.
8. Experiment with Substitutions and Add-Ins: Don’t be afraid to get creative with this recipe! Try adding in blueberries or chopped nuts for extra texture or substituting honey for maple syrup for a different flavor profile.
By following these tips and staying patient while baking, you’ll end up with a deliciously moist and perfectly glazed pound cake that’s gluten-free and dairy-free!
Bottom Line
Now that you have all the information about this delicious glazed pound cake, it is time to bring out your baking skills and give it a try. I am confident that this gluten-free recipe with its amazing lemon flavor and simple glaze will not disappoint.
This recipe is perfect for those who are gluten intolerant or want to avoid gluten in their diet. The use of gluten-free flour blend gives you the same results as regular flour, without any compromise on taste or texture. The addition of fresh lemon juice and zest in both the cake and glaze gives it a refreshing twist.
In case you are dairy intolerant, remember that you can substitute butter with a dairy-free alternative. Also, feel free to experiment with other flavors by adding ingredients like poppy seeds, gingerbread or pumpkin to your cake. Trust me; nothing beats the sweet aroma of freshly baked cake from your kitchen.
Lastly, do not forget to share your baking adventures with me on social media tagging me @foodbloggernutritionist. I would love to see how your version of the glazed pound cake turned out!
In conclusion, I hope my detailed instructions, tips, and recommendations for this recipe have been helpful. Remember that cooking healthy organic, gluten-free and dairy-free food can be easy and delicious if you choose the right ingredients and follow the right steps. Happy Baking!
Glazed Pound Cake - Gluten Free Recipe
Ingredients
Cake
- 2 cups finely ground almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey
- 2 tbso pure vanilla extract
- 3 large eggs
Dairy-Free Orange Glaze
- 3 tablespoons freshly squeezed orange juice, strained
- 2 tablespoons honey
Butter-Honey Glaze
- 3 tablespoons honey
- 2 tablespoons butter, melted
- 1/2 teaspoon pure vanilla extract
Instructions
- Cake:
- Preheat the oven to 300°F (150°C) and line a greased 9x5 loaf pan with parchment paper (or muffin tin with muffin cups).
- Mix the dry ingredients.
- Add the wet ingredients and whisk together until combined and smooth.
- Pour batter into the prepared pan and bake until knife comes out clean when inserted, about 40 minutes.
- Dairy-Free Orange Glaze:
- Heat the ingredients over high heat until they boil.
- Reduce heat to medium or medium high - just enough heat to keep the mixture bubbling vigorously and constantly.
- Boil for 1 1/2 to 2 minutes.
- Remove from heat.
- Drizzle over warm cake and serve.
- Butter-Honey Glaze:
- Mix all ingredients until the glaze is even in color and texture. It should be runny and easy to pour.
- Let cool to room temperature.
- Place cooled cake on a serving plate. Drizzle the glaze over top, allowing it to run down the sides of the loaf.
- Refrigerate until glaze is set, at least 1 hour.
Add Your Own Notes
Nutrition
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