Lemon Pound Cake
Gluten Free Lemon Pound Cake
served with creme fraiche, honey and figs
1 cup sweet white rice flour
1/2 cup sorghum flour
1/4 cup cornstarch
2 t baking powder
1 t Xanthan Gum
1 cup butter at room temp
1 cup sugar (I used coconut sugar)
2 t vanilla
In a bowl combine the flours, cornstarch, xanthan gum, baking powder and whisk to incorporate.
Beat Butter until creamy and smooth
Add the sugar and beat until light and fluffy, about 5 minutes
Add the eggs one at a time, mixing well after each egg
Add the vanilla and blend until completely incorporate
Add the dry ingredients to the wet and blend until fully mixed
Grease a pan and flour with gluten free flour
Cook for 40 minutes
Cook for 10 minutes before removing from the pan to cool completely
Fresh Lemon juice gives this traditional English spread a light flavor. It's wonderful on scones, cake fillings, fruit tarts and pancakes
Makes 2 half pints
6 egg yolks
3/4 cup Sugar (I used coconut sugar)
1/4 cup plus 2 T fresh lemon juice
9 T butter at room temperature
Place a fine-mesh sieve over a medium bowl.
Combine the egg yolks and sugar in a large, heavy nonreactive pan and mix for a minute or 2 with a wooden spoon until the mixture is uniform.
Add the lemon juice and butter and place over medium-low heat.
Stir consistently until the mixture thickens, about 5-8 minutes
Do not allow it to boil
The curd is ready when it coats the back of a spoon and you can draw a line through it with your finger
Immediately strain the lemon curd into the bowl, then pour into the jars.
Cool to room temperature, then cover and refrigerate.
The curd will thicken as it cools
will keep for 3 weeks in the fridge.