The Best Gluten Free Lemon Pound Cake that tastes just like the traditional version. You won’t be able to tell the difference!
Indulge in Deliciousness without Sacrificing Taste!
Learn a new way to prepare a delicious dish in a quick and easy manner. The recipe is perfect for those looking for a tasty meal without spending hours in the kitchen. Feel free to ask any questions about the recipe in the comments section and the creator will happily respond to them.
The step-by-step guide provided in the video will help you recreate the dish in your own kitchen with ease. Don’t forget to share this recipe with your family and friends so they can enjoy it too. Stay tuned for more mouth-watering recipes from this talented creator!
Zesty, Moist, and Completely Gluten-Free: Indulge in the Ultimate Lemon Pound Cake Experience!
oh hey guys this is your girl lady Lydia and we are making a glutenfree lemon pound cake so let’s get started we’re using unsalted butter so I’m going to use about two SS of softened butter after you um add that in I’m going to go ahead and add I would say roughly about a half a stick of shortening it would be.
The butter flavor shortening um that’s what I use now if you don’t have shortening you can always consider using uh butter as well so if you want to add you know a half a stick of butter that’s fine now also added in 2 OZ of salt muin cream cheesee and now we’re going to go ahead and just get all of that mixed in together now I’m going to just mix this.
I would say maybe a couple of minutes just to kind of make sure it all is incorporated together I had to make sure the cream cheese was not on the attachment and was actually mixing in with the Buton so now that we have mixed everything together we’re going to go ahead and add in our sugar so I’m adding in three and 1/4 cups of sugar now the.
1/4 is suggested because this is gluten-free flour and it tends to see to me it seems to soak up the sweetness so now you can also use if you would like um you know a sweetener substitute I would say with the ratio one for one um any keto friendly sweetener is fine um and listen you’re going to love this cake it is so delicious now we’re going.
To continue to blend this mixture for about 5 minutes um just to kind of make sure everything is mixed in together you want to have a a texture it’s going to be a little ligh better than what it was when you first started out and it’s going to have sort of a texture of ice cream if you’ve ever made ice cream homemade ice.
Cream before then you know what I’m talking about um like that soft serve ice cream sort of texture so that’s what you’re kind of looking for and that’s what we’re going to kind of go to now four five minutes I would say that should be fine especially if you’re using um you know a kitchen a blender or mixer now as you can see I am scraping.
The sides making sure that I get everything mixed in together definitely make sure you get the bottom of the bowl as well you know you don’t want to have um batter that’s not mixed in blend it in as you know together but anyway so once I make sure I have everything scraped down then I’m going to go ahead and do maybe another two minutes or so.
And that way it will be able to um you know be the consistency that I’m looking so um after we finish blending this together then we will go ahead and add in our eggs however I do suggest that you add in your flavoring prior to adding your eggs cuz to me it just allows the flavors to blend in and incorporate in the batter better.
Especially with the glutenfree cake but that’s just a suggestion in this video however I am adding it after I add the eggs so as you can see I’m adding in each egg one by one I added in four eggs already and I’m kind of scraping that low want make sure that I get everything mixed in together and then I’m going to go ahead and add in the remaining two.
Eggs we’re doing six eggs with this um batter so we’re going to just what I’m doing is I’m just making sure each egg is Blended well together um now I’m going to go in with my flavors so I’m starting with vanilla lemon um lemon zest so so with the lemon I’m adding I would say I had a small lemon so I zested a little bit and then.
One half of that lemon I squar the juice in with the zest and I’m adding that first into the batter after I do that then we’re going to go in with the vanilla so with the vanilla I’m adding about a teaspoonful now you can do two as you can see I did two in this video um depending on what um flavors you’re.
Using I’m also adding in a teaspoon of lemon juice now I would suggest two tpoon of lemon juice now this is particular cake that I’m making here so I’m also adding a um cream bouquet flavoring in as well now I would suggest to add two teaspoon of lemon juice along with the lemon zest and the lemon extract so 2.
Teaspoons of lemon extract also to kind of like heighten up the flavors if you want that potent lemon flavor in your cake but I definitely suggest to do it prior to the eggs now here we have the gluten-free um flour already in the bowl I’m adding in one and 1/2 t te spoons of baking powder a dash of salt and then 2 tablespoon of corn starch we’re going to.
Blend all of that up together with a whisk now the Whisk that I’m using I was okay with it but I felt like it wasn’t given what I was looking for so I grabbed a bigger whisk um that had a little bit more room in between the attachment part part of it so that it can give it more of a Airy feeling and make sure everything is mixed in.
Together with the um flour so once I feel that I have everything mixed in together then we’re going to go ahead and add it into our batter I also have one and 1/4 cup cups of milk now with the flour flour of course it was three cups of flour and then the other ingredients that we added in with this batter so I’m going to.
Start with first kind of making sure everything is Blended again cuz I had it sitting there for a few minutes um while I was getting my flour mixture together and so I turned it down low no it looks fast in the video but that’s only because I’m speeding it up for you guys but I’m rotating my milk and the flour mixture as you would do any average cake.
That you’re making and then you just make sure that it’s well Incorporated and Blended in together I have the blender actually on the first setting the speed the first speed so just letting you know ahead of time it’s not going that fast so as you can see I am taking my time and I’m adding in the flour and the milk the flour was.
The last that I added in and right here we’re going to go ahead and stop the blender for a second so that we can go ahead and get all of the rest of the flow that may be sitting on top of the um attachment as well as anything on the sides and the bowl so that we can make sure everything is mixed in together so I’m just going to gently scrape.
Everything around there making sure we get all of all the flour cuz we want to make sure everything is mixed in together now I just want you guys to know that this batter will be a little thick um so expect that someone asked me could you add more milk I haven’t done it to me it doesn’t really hurt because of the thickness of the batter because.
This is GL glutenfree flour okay so it’s going to give you that look of kind of like a gluey a paste sort of look as you can see right here um and that’s perfectly fine now after that you we’re going to go ahead and just clean off the um attachments after I take them off you know straighten up a little bit and.
Prepare to go ahead and put it in our pan now the pan that I’m using I have um you know I was recommended someone has you know suggested to try the sugar never done it before so this in this video I did shortening and then sugar so where I just basically base the pan with shortening and then I add a Sprinkle the sugar around just like you.
Would use flour so because I’m using a I think it’s a 18 cup I believe seve I’m not hitting it from the bottom because it’s one of those that comes a loose so I’m just shaking it and we’re going to go ahead and pop it in the oven 3:25 for about 1 hour and 45 to hour and 50 minutes and then we you know how YouTube.
Is there you have it guys it is so beautiful now just letting you know that these types of cakes do cook a little a little bit longer than your normal pound cake so we’re going to go ahead and cut it and it is soft now the top part has a little crisp to it it does um but it’s not burnt because you want to make sure that the cake is cooked um entirely.
Throughout you want to make sure that’s the reason why we have it in the oven a little bit longer so as you can see guys it’s so soft it’s smooth it is beautiful and oh my Lord this case tastes so delicious it is so so delicious look at it it is beautiful guys and I’m telling you when you make this cake and you will be like is this.
Glutenfree my son cannot even tell the difference i k you not so you have to try this I’m telling you I was shocked by the flower that I used um and as you guys going to see I put it in the description for you but honey look at that it’s so fluffy and soft it it was so delicious and I was just pinching off of it and coming back and I had gotten.
Off camera for a second and came back just to show you guys but I appreci appreciate all you all for watching and I hope you take care
