Pound Cake, Gluten-Free

From Art of Gluten-Free Baking

http://artofglutenfreebaking.com

-adapted from The Gift of Southern Cooking, by Edna Lewis and Scott Peacock

Special Equipment Needed

-a stand mixer is really helpful, although a hand mixer will do

-a tube pan

Ingredients for the cake

2 1/4 C Jeanne's Gluten-Free All-Purpose Flour Mix

1/4 tsp salt

1 C (2 sticks) unsalted butter, softened

1 2/3 C granulated sugar

1 TBL vanilla extract

1 tsp fresh squeezed lemon juice

5 large or extra large eggs, room temperature

additional butter and tapioca flour for pan

Ingredients for the glaze

1/3 C freshly squeezed lemon juice

1/2 C granulated sugar

1 TBL unsalted butter

1/8 tsp salt

Note: Total baking time will be 60-70 minutes

To make the cake:

Do not preheat the oven

-with the extra butter and tapioca flour, grease and flour the tube pan--shake out excess

-in a medium bowl, mix together flour and salt; set aside

-in the bowl of a mixer, using the paddle attachment (if using a stand mixer), beat the butter for about 5 minutes--until white and very fluffy. Add the sugar and beat another 2 minutes.

-add the vanilla and lemon juice, beat on medium to incorporate

-add eggs, 1 at a time, beating after each addition

-once all eggs have been added, beat for 2 minutes

-with mixer on low, mix in the dry ingredients until just combined

-spoon into the pan, smoothing the top

-thump the pan on the counter once to release any trapped air bubbles

-place into COLD oven

-turn oven on to 225 degrees F and bake for 20 minutes

-after 20 minutes, increase the temperature to 325 degrees F and bake for another 20 minutes

-after 20 minutes, increase the temperature to 350 degrees F and bake for another 20-30 minutes, or until tester comes out clean. Start checking with tester at 20 minutes

-remove from oven and cool in pan on cooling rack for 5 minutes

-run a spatula or butter knife along the edge of the cake to release it from the pan and then carefully turn out onto the cooling rack to cool completely--be sure it's turned so the top of the cake is upright (my tube pan is in 2 pieces, so it's a bit tricky to turn the cake out onto the cooling rack--just proceed slowly and carefully)

To make the glaze:

-Place the lemon juice, sugar, butter, and salt into a small non-reactive pan and simmer over medium heat for 1 minute--stirring until the sugar is dissolved.

-remove from heat and spoon the warm glaze over the cooled cake

Store in an airtight container. Cake will keep for up to 1 week.

Enjoy!