Gluten Free Lemon Olive Oil Pound Cake
6 ounces Steve's Gluten Free cake flour (see baker's hint below)
½ teaspoon salt
¼ teaspoon baking powder
½ cup unsalted butter, softened
⅓ cup lemon olive oil
1 cup sugar
3 large eggs
3 large egg yolks
1½ tablespoons fresh lemon juice (1 large or 2 small lemons)
Grated zest from lemon(s)
½ cup powdered sugar, well sifted
1 tablespoon fresh lemon juice
Heat oven to 325 degrees. Spray or lightly grease bottom of 9- by 5-inch heavy duty loaf pan.
In medium bowl, whisk gluten free cake flour, salt and baking powder. Set aside.
In large bowl of stand mixer or deep bowl, cream butter until smooth. Slowly add olive oil with mixer on low speed until smooth. Scrape bowl well. Increase speed to medium and slowly pour in sugar until combined. Scrape well. Increase speed to medium high and beat for 2 to 3 minutes until very light; stopping to scrap bowl after 1½ minutes.
Beat eggs and yolks with fork in 2-cup measuring cup or large cup until thoroughly combined. With mixer on medium speed, drizzle beaten eggs into batter scraping bowl halfway. Mixture should appear very light and shiny. Add grated lemon zest and mix on low for 5 seconds. Pour in 1½ tablespoons fresh lemon juice and mix on low for 5 seconds. If using stand mixer, remove bowl.
By hand, gently fold in ½ of the flour mixture, scraping well. Fold in remaining flour, gently scraping well. Spoon batter into pan, smooth top and bake at 325 degrees for 40-45 minutes just until tester comes out clean. Do not over bake. Finished poundcake will appear lightly golden. Cool 10 minutes in pan before removing to rack.
For glaze: in small bowl stir powder sugar and 1 tablespoon fresh lemon juice, adding juice until glaze ribbons off a spoon. Drizzle on top of warm cake while on rack. Cool at least 1 hour before service.
Baker's Hint: 6 ounces cake flour is approximately 1½ cups. Visit www.authenticfoods.com for store locations that sell Steve's Gluten Free products or shop online.
Nutritional values serving including glaze: 343 calories; 19 g fat (8 g saturated fat), 4 g protein, 38 carbohydrates, 1 g fiber, 153 mg cholesterol, 141 mg sodium.