Gluten and Dairy Free Pound cake with Lemon

French Yogurt Cake

PHOTOGRAPH BY Romulo Yanes

  • 3/4 cups rice flour
  • 3/4 cup tapioca flour plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup coconut milk yogurt – I make my own but SO had a great one
  • 1/2 cup butter
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Butter to grease a 8 1/2 x 4 1/4-inch loaf pan

Preheat oven to 350°. Coat pan butter. Dust with flour; tap out excess.

  • Whisk flours, baking powder, and kosher salt in a medium bowl.
  • Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, melted butter, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  • Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.
  • Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
  • DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature

One Comment on “Gluten and Dairy Free Pound cake with Lemon”

  1. Very impressive – I adore lemon pound cake.

    Like


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