- 1 1/four cups (175 g) all motive gluten-unfastened flour (I used Better Batter)
- 1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
- 1 teaspoon kosher salt
- Finely grated zest of 1 lemon
- 12 tablespoons (168 g) unsalted butter, at room temperature
- three/4 teaspoon xanthan gum (pass over in case your combo already contains it)
- 4 eggs (2 hundred g, weighed out of shell) at room temperature, crushed
- 2 tablespoons (1 fluid oz.) freshly squeezed lemon juice
- four oz cream cheese, at room temperature
- 1 cup (2 hundred g) granulated sugar
- 1 half cups (173 g) confectioner’s sugar
- 1/8 teaspoon kosher salt
- 3 to four teaspoons freshly squeezed lemon juice
- Preheat your oven to 325°F. Grease a loaf pan this is no extra than 9-inches by 5-inches, and set it apart.
- In a small bowl, combine the flour, xanthan gum, cornstarch, salt and approximately 3/four of the lemon zest, and whisk to combine well, running to interrupt up any clumps of lemon zest. Set the bowl aside.
Make the pound cake batter.
- In the bowl of your stand mixer geared up with the paddle attachment (or in a big bowl with a hand mixer), vicinity the butter and cream cheese and beat on medium-excessive velocity till mild and fluffy (approximately five minutes).
- Add the granulated sugar and blend to mix. Add the eggs and lemon juice, blending properly after each addition till the aggregate is smooth.
- Add the flour mixture in three parts, beating properly to mix after every addition. The batter might be smooth and thick, but incredibly light.
- Scrape the batter into the organized loaf pan, and smooth the top with a wet spatula.
Bake the pound cake.
- Place the loaf pan inside the middle of the preheated oven and bake until a tester inserted inside the center of the pound cake comes out smooth (approximately 50 mins). If the loaf starts offevolved to brown too much, cowl it tightly with a bit of aluminum foil.
- Remove the pound cake from the oven and permit it to chill inside the pan for 15 minutes earlier than moving it to a twine rack to cool absolutely.
Make the glaze & assemble the cake.
- Once the pound cake is almost cool, make the glaze. In a small bowl, place the confectioner’s sugar, salt, and the ultimate lemon zest, and whisk to mix and to break up any lumps within the confectioner’s sugar or the lemon zest.
- Add the lemon juice, 1 teaspoon at a time, and blend properly. Continue to feature lemon juice via the teaspoon, stirring in among additions, until the glaze is thickly pourable.
- Pour the glaze over the cooled pound cake, and allow to set at room temperature. Slice and serve.