triple lemon poppyseed pound cake (gluten-free!)
lemon poppyseed cake is popular around here. interestingly enough, i think it was also one of the first desserts i attempted early on in my baking career. i think i was nine.
fast forward to my gluten-free needs of today: pound cake is dense and moist, making it perfect for altering to gluten-free-ness. wanting to make it extra peppy, i used lemon three ways: lemon extract in the cake, and lemon zest and juice in the glaze. to make your own, you will need:
- 1/2 pound butter
- 1 and 1/2 cups sugar
- 5 eggs
- 1 cup rice flour
- 1/2 cup tapioca flour (aka tapioca starch)
- 1/2 cup cornstarch or potato starch
- 1 t. guar gum or gum arabic (the secret to gluten-free baking!)
- 1/2 t. salt
- 2 T. lemon extract
- 3 T. poppyseeds
- for the glaze:
- 1 cup confectioner’s sugar
- zest and juice of one lemon
- hot water
butter and lightly flour your baking dish–i used a small round pan, meaning it took longer to cook. using a 9 x 5 loaf pan or a small bundt pan will cut down on your cooking time. preheat oven to 325° F.
cream butter with mixer, then slowly add sugar and beat until well-blended. add eggs, one at a time, beating each in well. in a separate bowl, stir together the remaining dry ingredients: flours, guar gum/gum arabic, and salt. slowly add the flour mixture to the cake batter, until mixed, then add the lemon extract and poppyseeds.
pour into pan and cook 1 1 ⁄4 to 1 1⁄2 hours or until toothpick inserted in the center comes out clean.
allow cake to cool before frosting. then mix glaze, adding just enough hot water to get the consistency of toothpaste. blend thoroughly to get out any chunkiness. then scoop into a zip-top bag, snip a small triangle out of a bottom corner, and drizzle over the top.
serve to oohs and ahhs and ‘i can’t believe this is gluten-free’s!