Gluten-Free Lemon Pound Cake [Sugar-Free and Dairy-Free Options]
This distinctly lemon, buttery pound cake, topped with coconut whipped cream, is worthy of a celebration. You'll forget about all the things it doesn't have because it has the one thing we all can savor—it tastes good.
Preheat oven to 350°F. Mix the butter, egg, lemon zest, lemon juice, lemon extract, vanilla, and coconut milk until combined.
In a separate bowl, whisk together flours, xylitol, stevia, baking powder, and salt until well blended. Add the dry ingredients to wet ingredients and beat until smooth and the consistency of cake batter, about 2 minutes.
Use butter to grease a 8X4 or loaf pan, then line the bottom of pan with parchment (parchment can run up the sides), this will ensure a clean release. Pour batter into pan and bake until golden, 45-50 minutes.
A toothpick inserted in the loaf should come out mostly clean with maybe a single crumb clinging to it, but not coated with batter. Once removed from the oven, allow to cool in pan for 15-20 minutes. Remove loaf from the pan and cool competently on wire racks.
Serve with whipped coconut cream or dairy whipped cream.
Make this dairy-free: substitute 6 Tablespoons of coconut oil or ghee for the butter.Make this with sugar: substitute 3/4 cup of honey or sugar as a substitute for the xylitol and stevia.