Gluten Free Lemon Cream Cheese Pound Cake

Ingredients:

2 sticks butter, softened at room temperature
1/2 cup Crisco
1 8 oz. cream cheese, softened at room temperature
2 1/2 cups sugar
6 eggs, room temperature
zest from 2 lemons
lemon juice from one lemon
1 teaspoon vanilla
1 1/2 cups white rice flour
1 cup sorghum flour
1/2 cup potato starch
1 tsp. baking powder
1 tsp. xanthan gum

Cream butter and Crisco for 2 minutes. Add cream cheese and continue to cream for one more minute. Add sugar slowly and cream for 5-6 minutes until the mixture has a fluffy consistency. Add eggs slowly one at a time and mix until well blended. Add zest and flavorings. Combine all dry ingredients and whisk together. Slowly add dry ingredients to creamed mixture 1/2 cup at a time. Pour batter evenly into a tube pan. Bake at 275 degrees for 1 1/2 - 1 3/4 hours. Test for doneness and cool in pan.


Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability 169164296 - wctv.tv/a?a=169164296