If you are looking for a soft, moist, light and tasty pound cake for your breakfast, this is definitely the recipe for you. It was so good, I definitely forgot at the first bit I did not used either butter or “normal” flour in it.

I definitely recommend using buckwheat flours when baking gluten free, as I find it much moister than any other gluten free flour, plus it does have an amazing fulfilling taste. This has been described as a “as soft as butter cake” by the hubby, which is very very picky on cakes as his mother is a cake master. Meaning that. It is VERY GOOD. Also, we managed to make it last for three days and still it was as good as the first one (covered with a bowl).

Use different yogurt flavour or different filling, fruit, chocolate, dried fruit, to get a different taste. It is really a must-try if you are looking for something tasty and healthier. You won’t regret the healthy life.

“I don’t know what happened. One minute, I was dreamin’ about a fat piece of George Clooney and a hot date with some brown sugar pound cake, and the next thing I knew, the house was coming down on us.”
Kami Garcia

The Softest Lemon Pound Cake – Lactose and Gluten Free

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Prep Time 15

Cook Time 40

Course Breakfast, Dessert

Cuisine British

Servings 12 slices

Equipment

Electric Whisk or Kitchen Robot
Plumcake mold (15×8 cm)
Bowl

Ingredients

200 gr Buckwheat Flour
90 gr Olive or Vegetable Oil
120 gr Dairy-Free Yogurt I used it Lemon Flavour
110 gr Demerara Sugar
50 ml Almond Milk or any Milk Alternative
3 Eggs
1 Organic Lemon
1 tsp Vanilla Extract
8 gr Baking Powder

For the Glase

100 gr Icing Sugar
as required Thyme or Oregano

Instructions

Whip the eggs with the sugar, until fluffy. Add the yogurt and oil and whisk again until incorporated. Carefully add the flour, baking powder, vanilla extract and the lemon Zest. Mix from bottom to top until everything results smooth and homogeneous. Add the milk and mix again.
Line up a plumcake mold with some baking paper (I oiled it slightly as well) and pout the cake mixture in.
Cook at 170 C for about 40-45 min. Once cooked, let it cook for about 30 minutes before placing it on a clean plate or cake tray.
Prepare the glace, adding some drops of lemon juice to the icing sugar. Mix until smooth and add as much lemon juice as needed for the glaze to be smooth but still tick. 1-2 tbsp should be enough. Spread it over the top of the cake and decorate with some thyme or oregano; it’s fine if it drips down the edges. Allow to set and then slice.

Keyword fluffy, gluten-free, lactosefree, lemon, poundcake, sweet