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Gluten-Free Strawberry Lemon Swirl Pound Cake with Lemon Glaze

Close-up of a sliced Gluten-Free Strawberry Lemon Pound Cake drizzled with white lemon glaze.
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A recipe for a moist, dense pound cake featuring a swirl of fresh strawberry puree and bright lemon flavor, made entirely without gluten.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream or plain full-fat Greek yogurt
  • 1/2 cup fresh strawberries, pureed and strained (about 1/4 cup puree)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour (using GF flour) a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and 1/4 cup lemon juice. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the sour cream or yogurt until the batter is smooth.
  7. Pour about two-thirds of the batter into the prepared loaf pan.
  8. Gently drizzle the strained strawberry puree over the batter in the pan.
  9. Pour the remaining one-third of the batter over the strawberry layer. Use a knife or skewer to gently swirl the layers together a few times to create a marbled effect.
  10. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 45 minutes.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if needed to reach a thick but pourable consistency.
  13. Drizzle the lemon glaze over the cooled pound cake before slicing and serving.

Notes

  • For the best texture, ensure your eggs and sour cream are at room temperature before mixing.
  • If you do not have a GF blend with xanthan gum, add 1 teaspoon of xanthan gum to the dry ingredients.
  • To make the strawberry puree, blend fresh or thawed frozen strawberries, then press the mixture through a fine-mesh sieve to remove seeds and excess liquid.

Nutrition

Find it online: https://eatableempress.com/gluten-free-strawberry-lemon-pound-cake/