This Gluten Free Lemon Pound Cake, topped with lemon glaze, is bursting with lemon flavor.
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
In a medium mixing bowl, whisk together the gluten free flour blend, baking powder, and salt. Set aside.
Using an electric mixer, cream together the butter and sugar in a large mixing bowl.
Add the eggs, one at a time, and beat until completely combined.
Add the sour cream, lemon juice, lemon zest, and vanilla extract and beat until completely combined. Use a rubber spatula to scrape down the sides of the bowl as needed.
Stir in the flour mixture, one-half at a time, until just combined.
Transfer the batter to the prepared pan and spread evenly.
Bake for 45-50 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Cool the cake in the pan on a wire rack for 1 hour, then remove the cake from the pan. Allow the cake to finish cooling on the wire rack.
In a small mixing bowl, stir together the glaze ingredients until smooth. Pour the glaze over the cake and allow to set for a few minutes before serving.
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