Lemon Infused Pound Cake with Cream Cheese Frosting
5 Tbs unsalted butter, softened, plus more for pan
3/4 cup sugar, plus more for dusting the pan
1 cup GF flour (Bistro Blend All Purpose GF Flour*)
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp xanthan gum
1 Tbs fresh lemon juice, plus finely grated zest of two lemons, plus more for garnish (optional)
1/4 cup milk
2 large eggs
Preheat oven to 325°F. Butter a 9"x5" loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, baking soda and xanthan gum. Stir together lemon juice and milk. Set aside.
Put butter and 3/4 cup sugar in the bowl of an electric mixer, fitted with a paddle attachment. Mix until pale and fluffy, for about 3 minutes. Mix in eggs and lemon zest until combined. Working in two batches, alternate mixing in flour and milk. Mix until incorporated. Pour batter into prepared loaf pan. Bake cake until a cake tester comes out clean, about 55-60 minutes. Let cool slightly and remove from loaf pan to cool on wire rack completely.
*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum] http://www.theglutenfreebistro.com/products.html
2 Tbs unsalted butter, softened
4 ounces organic cream cheese, at room temperature
1/2 cup confectioners' sugar
1/4 tsp bourbon vanilla extract
In a stand mixer fitted with a paddle attachment, cream the butter until smooth on med-high speed. Add cream cheese and mix until smooth. gradually beat in the sugar until smooth, then add the vanilla extract on high. Beat until frosting is light and fluffy.
Once cake is completely cool, slather on the frosting on top of cake. Garnish with lemon zest and slice to serve.