Dry Ingredients:
1⅓ cups gluten free flour (King Arthur Measure for Measure recommended)
1 tsp baking powder
½ tsp salt
Other:
1¼ cups sugar
2 tsp lemon juice
1 tsp vanilla
4 large eggs
4 oz cream cheese, softened to room temperature
½ cup butter, melted
Preheat the oven to 350 degrees. Grease a 8½ "cup by 4½" loaf pan and lightly coat the pan with flour. Tap out any excess.
In a medium bowl, whisk together the dry ingredients.
In the bowl of a stand up mixer fitted with a paddle attachment, add the sugar, lemon juice, vanilla, eggs and cream cheese. Mix on medium speed for about 1-2 minutes until well combined.
With the mixer running on low, slowly pour in the melted butter. Continue to mix on low and add the dry ingredients a little at at time until fully incorporated. Scrape the bottom and sides of the bowl and mix again until the batter is totally smooth.
Pour the batter into the prepared pan. Bake for 15 minutes at 350 degrees, then reduce the oven temperature to 325 degrees and continue baking for 35-40 minutes. Bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Then run a knife down the sides of the pan and turn out onto a wire rack to cool completely.
Let the cake cook for 2 hours before slicing.
8 Servings: 386 calories, 46g carbohydrates
https://meaningfuleats.com/gluten-free-pound-cake/
