Jessica brings us a yummy recipe for lemon pound cake that uses coconut, quinoa and brown rice flour. Enjoy! -Kimi
There is nothing more classic than pound cake. It is probably one of the first things people are taught to make when they are learning how to cook. Well, in the old days, it was! Traditionally, pound cake was just that – a cake made with a pound each of eggs,butter, flour, and sugar. A simple 1:1:1:1 ratio is said to produce the best tasting pound cake. Now, that would yield one massive cake, so over time pound cake recipes have changed quite a bit. Some are still simple and classic, while others can get rather exotic!
Did you know that there is a wide variation as to what constitutes a pound cake, depending on what part of the world you live in? Here in the United States, pound cake originated in the southern region and was a staple at potlucks and picnics. In the United Kingdom, pound cake is known as ‘Sponge Cake’ or ‘Madeira Cake’. Vanilla is added to give the cake a richer flavor. Traveling down to France, the customary 1:1:1:1 ratio is observed, but occasionally recipes will include chocolate or lemon. Close to the equator, in Columbia, pound cake is often†drenched†in wine and topped with a sugar or cream coating1.
This gluten free lemon coconut pound cake uses fresh lemon juice and lemon zest to give it that bright, summertime flavor that everyone will love. The recipe deviates from the traditional 1:1:1:1 ratios, but the result is a dense, rich, flavorful cake that is perfect as is, or topped it with lemon curd, fresh fruit (blueberries are exceptionally delicious), and/or whipped cream! The cake is not very sweet, lending itself nicely to sweeter toppings to balance out the flavor.
Gluten Free Lemon Coconut Pound Cake
1 cup whole milk plain yogurt
1/2 cup granulated sugar of your choice (coconut palm or maple sugar work best)
1/2 tsp. granulated or liquid vanilla
1/2 cup coconut oil, melted
1/2 cup butter, melted
1 tsp. high-quality vanilla extract
1 cup coconut flour
1/2 cup quinoa flour, sprouted flour preferable
1/2 cup brown rice flour, sprouted flour preferable
1 rounded tsp. gluten-free baking powder
1/4 tsp. sea salt
zest of one large organic lemon
juice of one large organic lemon
1 tbsp. butter or coconut oil (for loaf pan)
1 tbsp. flour of your choice (for loaf pan)
1. Preheat your oven to 325. Grease a†8.5 x 4.5 loaf pan with coconut oil or butter. Then, flour the pan and set aside.
2. In a bowl, combine the coconut flour, quinoa flour, brown rice flour, baking powder, and sea salt. Set aside.
3. In a separate bowl, or the bowl of your stand mixer, combine the eggs, sugar, lemon juice, and yogurt. Mix until creamy.
4. With the mixer running on low, pour in the melted coconut oil and melted butter into the egg mixture.
5. Add the vanilla and lemon zest.
6. With the mixer still running on low, add the dry ingredients slowly. You may need to take a spatula and scrape down the sides of the bowl to ensure the dry ingredients are completely incorporated.
7. Pour the batter into the greased and floured loaf pan and smooth the top with the spatula. Gently tap the bottom of the pan on your counter (use a towel or pot holder to pad the counter) to release any air bubbles that might be trapped.
8. Bake for 60-75 minutes or until the top is golden brown and a toothpick comes out clean. If the top is browning too quickly, you can cover the pan with a piece of foil.
9. Remove from the oven and let cool completely before removing from†the†pan and slicing. Serve at room temperature with toppings of your choice.
1“Pound Cake“. Wkipedia. Accessed 6/28/12.
Jessica Espinoza is the founder and publisher of Delicious Obsessions, a real food blog focused on cooking, baking, nutrition, and natural living. Jessica is passionate about food and she was drawn to the kitchen at an early age. She began helping her mother cook and bake around the age of three. She has been in the kitchen ever since, even working as the lead chef in a restaurant in her hometown. Jessica’s main goal is to provide real food recipes that are simple, yet delicious, as well as show that eating healthy doesn’t have to be complicated or expensive. She has a strong desire to show people how making even small changes in their diet and food selections can make a huge difference in their lives. She is a founding member and contributor of the Nourished Living Network. You can find Jessica on Facebook, Twitter, Google+, and Pinterest.
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