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    Home / Recipes / Recipes / Baked Goods

    Lemon Pound Cake

    Jun 2, 2014 · Leave a Comment

    Lemon Pound Cake
    Baked Goods

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    Ingredients

    2-¼ cups gluten free flour blend (If your gluten free flour blend does not have some tapioca flour in it, use 2 cups and ¼ cup tapioca starch/flour for a nice texture)
    1-½ teaspoon xanthan gum
    1-¼ teaspoon salt
    1 teaspoon baking powder
    ¾ cup coconut oil
    1-½ cups sugar
    1 tablespoon fresh lemon juice
    2 teaspoon lemon extract
    2 teaspoon vanilla extract or vanilla bean paste
    4 large eggs
    ⅔  cup coconut milk (you may use dairy milk or another milk substitute)
    2 teaspoon lemon zest

    Directions

    Preheat oven to 350 degrees F and grease 2 loaf pans (9" x 5" or 8" x 4") with coconut oil or use cooking spray.
    Place gluten free flour blend, xanthan gum, salt, and baking powder in a bowl and stir to combine.
    Place coconut oil in a large mixing bowl, add sugar and beat at medium speed until well blended.  Add lemon juice and extracts and mix well.  Add eggs one at a time, mixing well after each.  Alternate adding flour mixture and coconut milk and beat until thoroughly combined.
    Stir in zest, divide batter between prepared pans.  Bake for 60-65 minutes, a toothpick inserted near the middle should come out with a few crumbs.  Remove from oven, rest for about 10 minutes, then turn out onto baking rack to cool completely.
    « gluten free vegan chocolate hazelnut torte
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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