Gluten Free Lemon Cream Cheese Pound Cake


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.

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