Lemon Blueberry Poundcake

   I can’t recall eating poundcake during my pre- gluten free days.  Although I do remember my mom telling a story of when my brother baked a poundcake… and that it was a heck of a lot heavier than one pound!
   But have no fear.  This recipe yields the most amazing and foolproof poundcake ever.  {And it weighs the appropriate weight!}
   Regardless of whether I’ve eaten the gluten-filled version, I am so happy that I have discovered poundcake now.  This recipe is knock-your-socks-off amazing.  Light.  Fluffy.  Bursting with bright lemon and moist blueberry.  Especially perfect for spring.

It is perfect for brunch, dessert, {lunch… dinner… midnight snack…}, friends and family.  It’s also perfect for those crazy dairy free people in your life.

So what are you waiting for?  Get baking!  It’s an incredibly easy recipe to whip up!

 

Lemon Blueberry Poundcake  adapted from Gluten Free Easily
 
ingredients
   2 1/2 cups gf flour (I use this flour ratio)
   1 ½ tsp xanthan gum

1 ¼ tsp sea salt
1 tsp baking powder
¾ cup olive oil
1 c – 1 1/2 cups sugar (depending on how sweet you like your cakes)

   2 Tbs orange juice or lemon juice
2 Tbs lemon emulsion
   lemon zest (I zested one whole lemon)
3 eggs
2/3 cup full-fat coconut milk
   2 cups frozen or fresh blueberries
method
   1.   preheat oven to 350F
   2.   mix dry ingredients in medium bowl
   3.   in large bowl mix sugar, olive oil, lemon emulsion, orange or lemon juice, and zest
   4.   add eggs one by one into wet mixture then add milk and mix for 2 minutes.  add dry              ingredients and mix well.
   5.   fold in blueberries.
   6.  scrape batter into greased bundt pan, 2 bread loaf pans, or angel food cake pan (that’s what I used).
   7.   bake for 50 – 60 minutes then cool fully and Enjoy!

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