Glazed Lemon Pound Cake *Gluten & Wheat-Free*

Eating this pound cake makes me want Spring to come even faster.  I bet you will too.  This is the perfect dessert to bring to a holiday gathering or celebration and you know you can have a piece.  Guilt-free of course.

There’s just something about lemon that screams spring, right?  It’s so light and fresh and I can’t seem to get enough of it these days.   This lightened up (and free of gluten) so why not make this for your Easter dessert?  Or just any old day of the year?

Even in the middle of winter, when I have grown tired of pumpkin and peppermint, I love to make a lemon treat. They just seem to brighten my mood a bit, doesn’t anyone else do this too?

It’s very important to use fresh lemon juice in this recipe. I had one reader tell me that she didn’t know what she did wrong but that the cake had a slight bitterness to it. I chalk that up to using imitation lemon juice from the grocery store.

While those little lemon shaped bottles of juice do come in handy in a pinch for some savory meals, it’s best to use the real thing for your baked goods. Mainly because you use much more so you will notice an artificial taste. So please, buy those lemons and get squeezing!

This pound cake is a perfect example of how delicious gluten free treats can be. Yes, they can be a little denser and the texture may seem somewhat different, but they can still taste incredible. One important part is to make sure that your gluten free flour is fresh.

No treat or dessert will taste yummy with stale flour. That goes for coconut and almond flour too. I thought this was obvious until someone asked why her pound cake came out flat as a board.

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Glazed Lemon Pound Cake *Gluten & Wheat-Free*

Dessert, Lemon, Gluten-free, Wheat-free, Light cake

Ingredients

• 1 3/4 cup high quality all purpose gluten-free flour
• 2 teaspoons gluten-free baking powder
• 1/4 teaspoon salt
• 2 lemons
• 3/4 cup unrefined sweetener of choice
• 1/3 cup plain Greek yogurt room temperature
• 2 tablespoons organic butter room temperature
• 1 tablespoon freshly squeezed lemon juice
• 3 large egg whites room temperature
• 1 large egg room temperature
• 1/2 cup reduced fat organic milk
• For the glaze:
• 1/4 cup unrefined sweetener of choice
• 1/4 freshly squeezed lemon juice

Instructions

1. Preheat oven to 350 degrees F. Grease 9 x 5 inch loaf pan.
2. Stir flour, baking powder and salt together in a medium bowl. Set aside.
3. Zest the 2 lemons and place lemon zest in a bowl. Put the lemons to the side. Add sucanat, Greek yogurt, butter in with the zest with an electric mixer until fluffy, about 2-3 minutes. Beat in one egg white at a time, then add whole egg. Continue to beat. Reduce speed to medium and beat in the milk and lemon juice.
4. Reduce the mixer to low and add in the flour mixture, only beating until combined. Do not overmix.
5. Bake the cake until toothpick comes out clean when placed in the center, about 50 minutes. Let the cake cool for 15 minutes. Run a knife around the sides of cake and let cool on wire rack.
6. While cooling, place sucanat and lemon juice for the glaze in a small saucepan and place on the stove. Cook for 1-2 minutes until it becomes thick while stirring constantly. *Note: The glaze will NOT be white because sucanat is not white. The glaze is a brownish color that you really can not see when placed on the cake.
7. Poke small holes in the top of the cake. Place a baking tray underneath the wire rack to avoid a mess. Pour glaze on top of cake making sure it gets into all of the poked holes. Let the cake cool completely before slicing.

I have made this with and without the glaze and both are equally delicious. On days when I feel like we should lighten up on the sugar a bit (after the holidays or a weekend of over-indulging) I skip the glaze altogether. It’s still sweet and delicious.

And how perfectly does pound cake go with a big cup of coffee or tea? Being the avid tea drinker, I would choose tea but I get that you coffee drinkers would choose coffee. Either way, there is just something so warm and comforting about a nice, light treat and big cup of tea.

Don’t you agree? I mean, isn’t that why they would eat tea and crumpets back in the day? Is that even a thing?

When you poke those holes in the top of the cake, that juicy glaze is able to penetrate the entire cake. This makes it incredibly moist adds all of that extra sweetness from the glaze. I love it.

And one more…so light and pretty…warm and sunny…

Nutrition Information*

Calories 240 (5 WW Points Plus per serving)
Total Fat 3.9g
Saturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 32mg
Sodium 1597mg
Total Carbohydrates 37
Dietary Fiber 0.7g
Sugars 28.3g
Protein 4.5g

*Nutrition information provided by www.caloriecount.com, not 100% guaranteed accurate

This cake is perfect for those who absolutely can not have any gluten )celiacs and those who are allergic) to other people who just want to cut back on the amount of gluten they are eating daily. Either way, I hope you love it. And there is nothing wrong with cutting back on all of that gluten!

If you are a lemon lover (like me) I thought you would love some of these other lemon recipes:

Lemon Chia Seed Muffins

Keto Lemon Poppy Seed Cake from All Day I Dream About Food

Lightened Up Easy Lemon Curd

Gluten Free Lemon Bars from Gluten Free on a Shoestring

Lemon Chia Seed Pancakes

Gluten Free Crepe Cake with Buttercream Frosting and Lemon Curd Topping

Soft and Chewy Lemon Cookies from Averie Cooks

Please come back and let me know if you made any of these recipes, especially this pound cake! I love to hear from you and always want to hear your opinions. Thanks for stopping by and please comeback again soon!