Lemon Pound Cake

Lemon Pound Cake

INGREDIENTS 

1 1/2 cups Thrive Fields Cassava Flour (6 oz, 3/8 of a 16 oz pack)

1 cup sugar

1/2 cup butter, softened 3 large eggs

1/4 cup fresh lemon juice 1 Tbsp lemon zest

1 tsp baking powder 1/4 tsp salt

1/4 cup milk (or dairy-free milk) For glaze:

1/2 cup powdered sugar 2–3 Tbsp lemon juice

DIRECTION

  1. Preheat oven to 350 °F (175 °C). Grease and line a loaf pan.

  2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.

  3. Beat in eggs one at a time. Stir in lemon juice and zest.

  4. In another bowl, whisk cassava flour, baking powder, and salt.

  5. Add dry ingredients to the wet, alternating with milk, beginning and ending with flour. Mix gently just until combined.

  6. Pour batter into loaf pan. Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let cake cool completely. Whisk powdered sugar with lemon juice to form a glaze, then drizzle over cake.

 

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