Super Moist Lemon Pound Cake - Gluten Free!!!!!

I hadn't decided on the cake I was going to make today yet and then my boy, Tali 2, helped me out.  See...his mother bought a lemon pound cake for Easter and set the poor, sweet dear child up by putting it where he could see it a full two days before he'd be able to have a slice.  Straight up entrapment.  The cake got the best of him and well...he started nibbling around the edges.  It was SO good...the poor sweetheart ate all the edges off the cake.  

I imagined that poor child's pain at having such a delicious looking cake so near...and yet so far and decided right then and there that my Easter dessert was going to be lemon pound cake.

I haven't made it in a while and started searching for gluten free recipes.  I didn't see one that made sense to me so I just made the recipe of one that did sound right and simply substituted the all purpose flour with Bob's Red Mill all purpose gluten-free flour.

When looking for a pound cake recipe, don't be fooled by any of the recipes you see that use words like, 'quick' and 'easy' or any recipe that doesn't have one ingredient on the list with the word 'cream' in it.  GOOD pound cake cooks slow and low and includes sour cream or cream cheese.  If the recipe doesn't have one of those in it...keep it moving.

Swiftly.

Oh...and a glaze is a must.

The recipe I settled on was this one:  Lemon Pound Cake Recipe

INGREDIENTS

For the Lemon Pound Cake
3 sticks butter (1½ cups)
1 (8-ounce) package cream cheese
6 eggs
2 tablespoons lemon juice
zest of one lemon
3 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vanilla

For the Lemon Buttermilk Glaze
1½ cups confectioner’s sugar
2 tablespoons lemon juice
zest of 1 lemon
1 tablespoon buttermilk

INSTRUCTIONS

For the Lemon Pound Cake
Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
Let butter, cream cheese, and eggs come to room temperature.
Cream together butter, cream cheese and sugar til fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla.
Mix until just well-combined but do not over mix.
Pour into prepared bundt or tube pan.
Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 hour and 15 - 30 minutes.

For the Lemon Buttermilk Glaze
As the cake is cooling, whisk together ingredients confectioner’s sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.

Now...please read the recipe first.  Note that this cake should not be on your list of things you bake regularly.  Why?  It's probably a gamillion calories per slice.  LOL!  The most difficult part of this cake is making the lemon zest.  As always.  I'd seriously pay for lemon zest.  Can you buy it?  I've never thought about buying it but sheesh...I would.  There have probably only been two times in my life when I was getting the zest off a lemon and didn't scrape my dang knuckles. 

UGH!

Hate that!  I must be getting better though because I didn't do it this time.  LOL!  Don't try and skip steps like add all the eggs at once.  Do it the way the recipe tells you to do it and your cake will be guaranteed to be super moist.  Soooooooooooo good!

HAPPY EASTER!!!!!!!!!  What cake did you end up baking?


Southern Comfort Cake Recipe!

18-1/2 oz. yellow cake mix
3-1/4 oz. package instant vanilla pudding mix
1/2 cup Southern Comfort
4 eggs
1/2 cup cold water
1/2 cup oil
1 cup chopped walnuts or pecans (I prefer walnuts.)

Glaze: 
4 T. Butter 
1/8 cup water
1/2 cup granulated sugar
1/4 cup Southern Comfort

This is a super easy one bowl cake recipe that I've been making since I was tall enough to use the hand mixer and see into the bowl.  LOL!  It's truly delicious.  I've used both regular yellow cake mix and gluten-free yellow cake mix and it's delicious either way.  

Combine cake ingredients in a large bowl and beat at a medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or 12-cup bundt pan. Bake at 325ºF for 1 hour. Carefully invert on rack and cool for about 30 minutes.  Place a plate under cake and cooling rack and prick top repeatedly with toothpick.  

To make glaze, melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.

Brush with glaze.  If you lose a lot of glaze and it drips to the plate, remove that plate and add another plate.  Use the glaze from the first plate to continue coating the cake. 

IF YOU WANT TO...sift 1 teaspoon of powdered sugar over cake.  For Christmas time it's really pretty.  You can use cookie cutters to make snowflake designs if you'd like.  Just set the cutter on the cake lightly and hit the sifter once or twice over cutter and repeat.

I send these to Robby's office in Plain Cake Boxes which I buy from Michael's (Remember...never, ever, EVER go to Michael's without visiting their website first for a coupon.  They usually have one of those FABULOUS 40% off coupons and you can just show it to them on your phone!).  I also buy the 10 inch cake rounds to put the cake on before putting it in the box.  I think I get 10 in a pack for like $4.  I also print recipe cards with the recipe printed on them for him to put next to the cake in the event anyone wants to make it at home.  It's usually a MAJOR hit!