smore's cupcakes . I decided to make jumbo muffin sized lemon pound cakes. This is a winner!This is a revised version of the "almost there" vanilla cupcakes I used for the
I used soy free Earth Balance and Silk Coconut Milk to give the cakes a firm, yet moist buttery crumb.
Now that I've found my base pound cake recipe, I'm going to LOVE playing around with this!
Gluten Free Lemon Pound Cakes
(makes 5 jumbo muffins, *10 regular muffins or a **regular loaf pan)
3/4 cup sugar 1 dropper NuNaturals vanilla stevia or 2 TBSP sugar 1/2 cup soy free earth balance
3/4 cup gluten free AP flour (I used Bob's Red Mill )
3/4 cup brown rice flour (I used Bob's Red Mill )
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs (or your choice of egg substitute)
3/4 cup coconut milk (I used Silk )
1/4 cup fresh squeezed lemon juice
1 TBSP fresh lemon zest
Preheat the oven to 350 degrees. Spray oil into muffin cups.
In a mixing bowl, blend the sugar, stevia and earth balance until mixed well and fluffy. Combine the flours through salt together in a bowl. Add the eggs to the butter mixture and mix well. Next add the dry ingredients and mix well. Now, slowly pour the milk and lemon juice into the sugar mixture. Mix in the lemon zest until blended. Evenly distribute the batter into 5 jumbo cupcake cups and bake for 25-30 minutes. Allow to cool 5 minutes in pan and then remove. Glaze while still warm.
*20-25 minutes for regular muffins
**30-45 minutes for loaf pan
1 1/2 cup powder sugar
juice from half a lemon
1 tsp lemon zest
drops of water as needed
Combine the sugar, lemon juice and zest. Mix well and add drops of water as needed. Pour over warm cake.
I'm sharing these on Slightly Indulgent Tuesday .