1/4 Improved Lemon Pound Cake

★★★★★

Dessert

Prep Time: 15 minutes Cook Time: 50 minutes Servings: 1 Source:

Ingredients

4 tablespoons Dairy-Free margarine at room temperature

1/2 cup (200 g) granulated sugar

2 eggs at room temperature, beaten (See Recipe Notes)

1 teaspoons pure vanilla extract

2/3 cups all purpose gluten free flour blend

1/2 lemon juice

zest of said lemon

1/2 c. applesauce

1/4 teaspoon kosher salt

3/4 tsp. baking soda


Raspberry Chocolate Glaze


1/3 C. strrained raspberry jam

1/4 c. chocolate sauce

1/4 c. sugar (or sugar substitue)

1 tsp. lemon

Directions

Preheat your oven to 325°F. Grease well a standard loaf pan (about 9-inches x 5-inches, or a bit smaller) and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl add eggs and whip until frothy. Add the margarine.

Add the sugar, and then the eggs (slowly, while the mixer is on low speed) and vanilla, beating after each addition until well-combined. Turn the mixer speed up to medium-high, and beat until smooth.

In a small bowl, place the flour blend, xanthan gum and salt, and whisk to combine well. Add the flour mixture, about ¼ cup at a time, to the mixer bowl with the wet ingredients, and mix until just combined.

The batter will be thick but soft and smooth. Scrape the mixture into the prepared loaf pan, and smooth the top with a wet spatula. Carefully bang the bottom of the pan a few times on the counter to release any air bubbles.

Place the loaf pan in the center of the preheated oven and bake, rotating once during baking, until lightly golden brown all over and a toothpick inserted in the center comes out clean (about 35-45 minutes).

Remove from the oven and place the cake, still in the pan, on a wire rack to cool for at least 30 minutes before removing from the pan and allowing to cool completely.

For the frosting, just boil the glaze ingredents and pour over the finished cake once it has cooled.

Notes

I wanted this as a simple single person recipe. As I am single. I also added a new version of this: change a little bit. Take 1 can of mandarin oranges, drain, and puree the oranges in a blender. Take the puree and bring to a boil, add 1/4 S. sugar, and then add in some potato starch (use some of the drained juice from the canned oranges, and mix it COLD with the potato starch). I reccomend about 1tbsp of starch to 2 or 3 tbsp. of the water. Just add in about 1/2 C. of the puree after it has been boiled for about 30 seconds. Also be sure to dissolve the sugar in the water as well.