Wednesday, May 4, 2016

Brilliant Brunch: Triple Lemon Pound Cake

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I was inspired to make this for sister K whose birthday is in 2 weeks but this is also perfect for that special mom in your life!!  Sister K was never a chocolate lover and she isn't big on sweets.  But give her something sweet and tart, and she is all about it!  She was always into lemon, sour patch kids, warheads - you get the picture.  Now that she's gluten and dairy free it's very hard to please her palate and her lifestyle.

When I found a triple lemon pound cake I knew it would be just up her alley.  Best of all, the cake was made with olive oil, not butter.  Of course, like many recipes, I had to improvise.  Luckily, there are so many companies right now making dairy free or gluten free ingredients that we just had to play around with it.

Sister K loved the cake but everyone else, gluten eaters (like John), did too!  Best of all, I have a wonderful co-worker who is also gluten free.  I was able to bake her a mini cake and brought it in on Monday.  She loved it, too!  You can top this with some fresh berries or whipped cream but to be honest, with the delicious lemon glaze, you don't even need it!!

Triple Lemon Pound Cake (adapted from Chew Out Loud)
Serves;  12 (12 slices)
Cake:
2 cups yogurt (use almond-milk or silk yogurt for dairy free)
3/4 cup sugar
3 eggs
3 tablespoons fresh lemon zest
1 tablespoon vanilla extract
1/2 cup olive oil
3 teaspoons baking powder
2 cups flour

Syrup:
1/2 cup freshly squeezed lemon juice
1/2 cup sugar

Glaze:
1/2 cup freshly squeezed lemon juice
2 tablespoons fresh lemon zest
1 cup confectioner's sugar

Cake:  Preheat oven to 350 degrees F.  Lightly grease a loaf pan and set aside.  In a bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla, and olive oil.  Whisk 3-4 minutes until the ingredients are well-incorporated.  Add flour and baking powder and fold in gently until most of the lumps are gone.  Pour batter into the loaf pan and bake 60-70 minutes, until cake is set and a toothpick inserted into the center comes out mostly clean.

Syrup:  Meanwhile, in a small saucepan, combine lemon juice and sugar.  Whisk over medium heat until the sugar has dissolved.  Poke holes all over the cake (which should be just warm to the touch).  Brush the syrup over the holes using a pastry brush, until the cake has soaked in all of the syrup.  Let cake cool completely.

Glaze:  In a small bowl, beat lemon juice, lemon zest, and confectioner's sugar until glaze forms and can be drizzled.  Drizzle generously over the top of the cake.  Let set for about 5 minutes, and then serve immediately.

Cake can be stored after fully assembled in an airtight container on the counter for  no longer than 3 days.

21 comments:

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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