Gold Standard Community Pages

edited 03/17/2025

GOLD STANDARD GLUTEN FREE SOUR CREAM LEMON POUND CAKE

INGREDIENTS

300g GOLD STANDARD CAKE FLOUR

1/2 TSP SALT

1/2 TSP BAKING POWDER

1/2 TSP BAKING SODA

227g SOUR CREAM AT ROOM TEMP

2 TSP PURE VANILLA

2 TBSP LEMON ZEST

2 TBSP LEMON JUICE

226g UNSALTED BUTTER OR ALTERNATIVE (OIL NOT RECOMMENDED)

450g GRANULATED SUGAR

3 EXTRA LARGE EGGS OR 4 LARGE EGGS

FOR THE GLAZE

170g ICING SUGAR

3 TBSP LEMON JUICE

1 TSP VANILLA

INSTRUCTIONS

1. PRE HEAT OVEN TO 350F

2. COMBINE DRY INGREDIENTS. IN A LARGE BOWL SIFT TOGETHER THE FLOUR BAKING POWDER AND SODA AND THEN ADD SALT.

3. IN A SEPERATE BOWL, STIR TOGETHER SOUR CREAM, LEMON JUICE, ZEST AND VANILLA.

4. IN A LARGE MIXING BOWL OR THE BOWL OF A MIXER, CREAM TOGETHER THE BUTTER/ALTERNATIVE AND SUGAR UNTIL LIGHER IN COLOUR AND FLUFFY. 2-3 MINUTES ON HIGH SPEED.

5. ADD THE EGGS ONE AT A TIME, AND MIX IN WELL. SCRAPE THE SIDES BEFORE ADDING THE NEXT EGG. CONTINUE WITH ALL THE EGGS.

6. NEXT ADD THE FLOUR AND SOUR CREAM MIXTURE A LITTLE AT A TIME STARTING WITH THE FLOUR, THEN SOUR CREAM AND REPEAT.

7. GREASE AND LIGHTLY FLOUR BUNDT PAN OR 2 LOAF PANS (5x9). FILL PAN AND LET REST FOR 10-15 MINUTES BEFORE BAKING.

8. BAKE ON MIDDLE RACK AT 350F FOR 50-55 MINUTES FOR BUNDT, OR 40-45 MINUTES FOR LOAF PANS. THE CAKE IS DONE WHEN A TOOTHPICK INSERTED IN THE MIDDLE COMES OUT CLEAN.

9. COOL IN THE PAN FOR 15 MINUTES THEN INVERT ONTO A COOLING RACK FOR SEVERAL HOURS BEFORE SLICING.

10. TO MAKE THE GLAZE, WHISK ALL INGREDIENTS TOGETHER UNTIL SUGAR HAS DISSOLVED. FEEL FREE TO MAKE IT THICKER BY ADDING MORE ICING SUGAR, OR THINNER BY ADDING EITHER MORE LEMON JUICE OR WATER.

PRO TIP

THIS RECIPE FREEZES WELL.

MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPURATURE BEFORE YOU BEGIN.

YOU CAN MAKE MUFFINS FROM THIS RECIPE, BAKE FOR 18-22 MINUTES.

WE HOPE YOU WILL TRY THIS DELICIOUS RECIPE. PLEASE BE SURE TO POST RESULTS AND ASK QUESTIONS IF NEEDED.