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Jen’s GlutenFree Pound Cake with Lemon Champagne Glaze

  • Prep Time: 15m
  • Cook Time: 1h
  • Yield: 20-24 Slices
  • Category:

Ingredients

Cake

  • 1 c white rice flour, super fine
  • 1 c organic brown rice flour
  • 1 c tapioca flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. xanthan gum
  • 1 1/2 tsp. salt
  • 2 c sugar
  • 2 c unsalted butter, at room temperature
  • 3 tbsp. vanilla extract
  • 2/3 c sour cream (full fat)
  • 8 large eggs, at room temperature

Glaze

  • 1 c powdered sugar
  • 1/2 tsp. lemon extract
  • 2 to 3 Tbsp. champagne

Instructions

Cake

  1. Preheat the oven to 350° F.
  2. Butter a 12-cup Bundt pan and then coat with GlutenFree flour.
  3. Using a standup mixer fixed with the paddle attachment, cream butter and sugar for 5-7 minutes, until fluffy.
  4. Meanwhile, sift together all the flours, baking powder, xanthan gum and salt.
  5. Add 2 eggs, one at a time. *Do not overmix ingredients in steps 5 through 11, mix just until incorporated.
  6. Add 1 cup of flour mixture, mix just until blended.
  7. Add 4 more eggs, one at a time, while mixing on low.
  8. Add another cup of flour mixture and continue to mix.
  9. Add remaining two eggs, one a time, ensuring incorporation after each. Scrape sides.
  10. Add sour cream and vanilla and continue mixing.
  11. Add the rest of the flour mixture. Mix for 30 seconds or until smooth.
  12. Scrape sides ensuring all ingredients are incorporated.
  13. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  14. Allow the cake to cool in the pan on a wire rack for 15 minutes or until cool enough to handle with potholders.
  15. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.

Glaze

  1. Add sugar and extract to a bowl.
  2. Add 1 tablespoon of champagne at a time, whisking until smooth.
  3. Allow to cool before drizzling glaze over! ENJOY!