Deliciously moist buttermilk pound cake topped with Meyer lemon glaze is a perfect dessert for summer.
Bright citrus flavor
Take advantage of seasonal Meyer lemons with this bright, citrusy treat.
Gluten-free buttermilk pound cake with Meyer lemon glaze recipe
Adapted from Serious Eats
- 1-1/4 cups superfine rice flour, plus extra for dusting pan
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3/4 cup (1-1/2 sticks) butter, room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons Meyer lemon juice (substitute regular lemon juice if needed)
- 1 cup powdered sugar
- Preheat oven to 350 degrees F. Grease a loaf pan and dust generously with rice flour.
- In a medium bowl, combine the rice flour, potato starch, tapioca starch, baking powder, salt and xanthan gum. Mix to combine and set aside.
- In a large bowl cream the butter and sugar together for 2 minutes. Add the eggs, one at a time. Alternate adding the flour mixture and the buttermilk, mixing well to combine after each addition. Stir in the vanilla extract.
- Pour the batter into the prepared pan and bake for about 45 minutes or until a knife inserted in the center comes out clean. Remove and let cool on a wire rack for 5 minutes. Turn out the loaf from the pan onto the wire rack and let cool completely.
- Whisk together the lemon juice and the powdered sugar.
- Place the cooled loaf on a piece of wax paper and drizzle or brush the glaze over the top, allowing the glaze to drip down the sides.
- Cut into slices and serve.