Gluten Free Lime Pound Cake
- 3 cups Gluten Free all purpose flour (I used better batter)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup shortening (I used nutiva)
- 1 cup butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- ½ cup buttermilk*
- 5 oz plain coconut yogurt
- 2 teaspoons gf vanilla extract
- ¼ cup fresh lime juice
- 2 teaspoons fresh lime zest
- LIME GLAZE
- 1 cup powdered sugar
- 2-3 tablespoons fresh lime juice
- ½ teaspoon lime zest
- Preheat oven to 325 F.
- Generously grease a bundt pan. Set aside.
- In a medium bowl sift together flour, salt and baking powder. Set aside.
- In a large bowl cream together shortening, butter and sugar.
- Beat in eggs one at a time until batter is fluffy.
- In a small bowl, mix together buttermilk and yogurt.
- Alternate adding the buttermilk yogurt mix and the dry mixture into the wet batter.
- Mix in vanilla extract, lime juice, and lime zest until well combined.
- Pour batter into prepared pan.
- Bake for 1 hour and 15-20 minutes. (I check the center edges with a wooden skewer to make sure it is completely done)
- Let cake cool before removing from the pan.
- When cake has cooled completely drizzle with glaze.
- GLAZE
- Mix together powdered sugar and enough lime juice to create a thick, yet pourable consistency (think Elmer's glue) Stir in lime zest.
- Serve cake garnished with lime slices and a sprinkling of lime zest.
*Pour 1 Tablespoon of vinegar into a one cup measuring cup. Fill cup with any non dairy milk until it reaches 1 cup.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2017/01/28/gluten-free-lime-pound-cake-recipe/
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