Gluten-Free Lemon Pound Cake

Instructions:

1. Preheat & Prep:
   • Preheat oven to 350°F (175°C).
   • Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar:
   • In a large mixing bowl, beat softened butter and sugar until light and fluffy.
4. Add Wet Ingredients:
   • Beat in eggs, one at a time, mixing well after each.
   • Stir in vanilla extract, lemon juice, and lemon zest.
5. Combine Wet & Dry Mixtures:
   • Alternately add the dry ingredients and sour cream (or yogurt), beginning and ending with the dry mix. Stir until just combined.
6. Bake:
   • Pour batter into the prepared pan and smooth the top.
   • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze (Optional):
   • Whisk together powdered sugar and lemon juice until smooth. Adjust consistency with more sugar or juice as needed.
9. Finish & Serve:
   • Once cooled, drizzle with glaze and garnish with extra lemon zest.
   • Slice and enjoy!

This moist, zesty gluten-free lemon pound cake is perfect for tea time, dessert, or a sweet treat any time of day! 🍋✨