Ingredients

POUND CAKE:

• 2 cups gluten free flour

• 1/2 teaspoon gluten free baking powder

• 1/4 teaspoon salt

• 2 sticks (1 cup) unsalted butter, softened

• 1 1/2 cups sugar

• 3 large eggs, at room temperature

• 1 teaspoon finely grated fresh lemon zest

• 1 teaspoon lemon extract

• 1 teaspoon vanilla extract

• 1/2 cup whole milk, at room temperature

LEMON GLAZE

• 1 c. sugar

• 1/2 c. fresh lemon juice

Preparation

POUND CAKE

  1. Preheat oven to 350°F. Generously butter and sugar bundt pan, knocking out excess sugar.
  2. Whisk together gluten free flour, baking powder, and salt.
  3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Beat in zest and extracts.
  4. Reduce speed to low and add flour mixture and milk alternately in batches. Mix until just incorporated.
  5. Spoon batter into bundt pan and bake until golden and a cake tester comes out with moist crumbs attached, 1 to 1 1/4 hours.
  6. Cool cake in pan on a rack 30 minutes.

LEMON GLAZE

  1. Combine ingredients in a heavy saucepan over medium-high heat.
  2. Bring to a hard boil, stirring constantly until thick enough to coat the back of a wooden spoon.

Invert cake onto a cake plate and slowly, pour warm glaze on top, providing time for glaze to sink into the cake. Let cool, cut and serve.