This spongy and moist pound cake is free of gluten and dairy but it's not free of taste. The lemon sings, the cake has bite, and the icing offers a sweet addition on top. Be sure to use dairy-free yogurt. I used So Delicious® coconutmilk yogurt alternative and had wonderful results! This recipe is sponsored by Danone.
2tbspSilk™ CashewmilkOr other dairy-free milk alternative
Preheat oven to 350ºF. Grease an 8x5" loaf pan and then lightly dust it with gluten-free flour.
In a large mixing bowl, combine yogurt, oil, eggs, lemon zest and juice and vanilla extract. Mix gently until well combined.
Add to mixture flour, baking powder and salt and gently mix for 30-60 seconds on low speed until well combined. Do not overmix.
Pour batter into loaf pan and bake for 45-50 minutes or until a toothpick inserted in the middle of the pound cake comes out clean.
Allow cake to cool for 30 minutes before removing it from pan and placing it on a wire rack to cool. You may want to use a butter knife to ensure the edges come loose before removing it from the pan.
Once cake is cool, prepare the icing by combining the powdered sugar with cashewmilk or other milk alternative. The icing should be thick but still have good viscosity (flow).
Place a piece of parchment paper or newspaper under the wire rack (to catch icing run-off). Drizzle the cake with the icing, completely covering the top but allowing the icing to drizzle down the sides. Allow icing to set and cake to cool for another 60 minutes before slicing.
The cake is very spongy and tender. Allow it to cool completely before slicing. Use a serrated knife for best results.
If your icing is too watery, it won't stick atop the cake well. Add more powdered sugar (or less milk) to get the right consistency.