Gluten-Free Iced Lemon Pound Cake recipe made from almond flour, white rice flour, cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free.
Preheat oven to 325 degrees Fahrenheit. Spray a loaf pan (8x4x2) with cooking spray and line with parchment paper.
In a medium bowl, add butter and cane sugar. Using an electric mixer, beat on medium-high until light and fluffy. Add eggs, one at a time, followed by lemon juice, all the zest except 1/2 a teaspoon, and vanilla extract. Mix to combine.
Add the almond flour, white rice flour, cornstarch, and salt. Mix until evenly incorporated. Transfer batter to prepared pan. Smooth so that it lays evenly. Bake for 50-55 minutes, or until a toothpick or fork come out clean.
Allow cake to cool completely on a wire rack.
When cake has cooled, combine lemon glaze ingredients and stir with a spoon. You want the glaze to be thick but pourable. If needed, add more lemon juice a teaspoon at a time. Remove cake from pan, pour glaze over top, smooth to cover. Allow to set and harden at room temperature.
Slice and serve.
Adapted from Gluten-Free on a Shoestring.