Gluten Free Lemon Iced Pound Cake Like Starbucks
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Make this gluten free lemon iced pound cake (just like at Starbucks!) and savor each slice with your morning coffee, or whenever the craving strikes.
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Don't get me wrong. I love my Starbucks. Here in Minnesota, we have Caribou, too. I don't discriminate. I love both. I mean, hello, coffee. And all the yummies they have. Like lemon pound cake. Because that totally pairs well with your beverage poison of choice!
However, I cannot afford to pay $3 for a slice every.single.day., but I can afford $3 for all the ingredients to make this gluten free lemon iced pound cake recipe.
Ingredients
1 1/4 cups all purpose gluten-free flour
3/4 teaspoon xanthan gum
1/4 cup cornstarch
1 teaspoon kosher salt
1 lemon, for zest
12 tablespoons unsalted butter (room temp)
4oz cream cheese (room temp)
1 cup granulated sugar
4 eggs, beaten (room temp)
2 tablespoons freshly squeezed lemon juice
Sliced lemons and strawberries for decor
For the glaze
1 1/2 cups confectioner’s sugar
1/8 teaspoon kosher salt
3 teaspoons freshly squeezed lemon juice
Preheat oven to 325°F. Grease 9in x 5in loaf pan (I use this one)
In a small bowl, combine the flour, xanthan gum, cornstarch, salt and 3/4 of the lemon zest. Whisk to combine well. This will be the "flour mixture" as referred to below.
In a large bowl, add butter and cream cheese and beat on medium-high speed until light and fluffy (4-5 minutes). Beat in sugar. Stir in eggs and lemon juice and mix until smooth. Add the flour mixture slowly and beat. Pour into the loaf pan and place in oven for 50 minutes. Remove and allow to cool for 1 hour.
1/8 teaspoon kosher salt
3 teaspoons freshly squeezed lemon juice
Directions
Preheat oven to 325°F. Grease 9in x 5in loaf pan (I use this one)
In a small bowl, combine the flour, xanthan gum, cornstarch, salt and 3/4 of the lemon zest. Whisk to combine well. This will be the "flour mixture" as referred to below.
In a large bowl, add butter and cream cheese and beat on medium-high speed until light and fluffy (4-5 minutes). Beat in sugar. Stir in eggs and lemon juice and mix until smooth. Add the flour mixture slowly and beat. Pour into the loaf pan and place in oven for 50 minutes. Remove and allow to cool for 1 hour.
While the pound cake is cooling, you can make the glaze. In a small bowl, whisk together the confectioner’s sugar, salt, and remaining lemon zest. Add lemon juice and whisk well until creamy (3 minutes). Pour glaze over pound cake and set at room temperature. Top with sliced lemons and/or strawberries.
You might like my Copycat Starbucks Cherry Mocha Recipe, too!
If you like this recipe, please leave a comment below and tell us!
If you like this recipe, please leave a comment below and tell us!
