The Best Gluten-Free Lemon (or Orange) Pound Cake Ever

Yes, it actually tastes just as good as it looks.

All that’s left to do is slice and enjoy!

The Best Gluten-Free Lemon (or Orange) Pound Cake Ever 

Ingredients

• 4 oz gluten-free all-purpose flour (I used Trader Joe's)
• 2 oz gluten-free rice flour
• 1 oz potato starch
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp xanthan gum
• 8 oz sugar for lemon cake 
• 2 tbsp grated lemon or orange zest, depending on which flavor you are making
• 1 tbsp fresh lemon or orange juice, depending on which flavor you are making
• 2 drops lemon or orange oil, depending on which flavor you are making
• 4 large eggs
• 4 oz cream cheese
• 1 tsp vanilla
• 4 oz (1/2 cup or one stick) melted butter 

Glaze (optional)

• 2 oz confectioner's sugar
• 2 tsp lemon or orange juice

Instructions

1. Preheat oven to 350°F (175°C) and grease and flour a loaf pan.
2. In a medium bowl, combine the dry ingredients: flour, rice flour, potato starch, baking powder, salt and xanthan gum.
3. Place the sugar and citrus rind in a food processor and pulse to combine. Next add the juice, lemon or orange oil, eggs, cream cheese and vanilla and process for a few seconds until well combined. While processing, add the butter in a steady stream. It shouldn't take more than 30 seconds; pour mixture into another bowl and whisk in the dry ingredients until smooth. Pour into prepared pan, and bake for 15 minutes.
4. Reduce oven temperature to 325°F (160°C) and continue to bake for another 40 minutes (turn cake halfway around after 20 minutes) or until tester comes out clean.
5. Allow to cool in pan for about 15 minutes, then run a knife around the edge, carefully remove the cake from the pan and cool completely on a rack.
6. Meanwhile prepare the glaze if using: mix the confectioner's sugar and juice together to form a runny glaze. Keep covered until ready to use, then drizzle over the cake. Alternatively, you can dust the top with confectioner's sugar, or go nude!