When it comes to cake, there are cake people and there are frosting people.
I am, unapologetically, a frosting person. I was (am) that kid who licks the frosting off cupcakes and tosses the cake part.
A good buttercream is my drug.
That’s why I really don’t associate myself with unfrosted cakes. Or, you know, cakes that aren’t 50% or more frosting by volume. Cake without frosting is just…bread.
I’m looking at you, angel food cake, coffee cake, and pound cake…you are breakfast foods. You are not dessert.
As much as it hurts my pride to admit this, though…now there’s a notable exception!
You should know that this cake violates two of my most important principles…one, that it’s a cake without frosting (no a glaze is not the same) AND that it’s got fruit in it.
I don’t even know who I am anymore.
This was supposed to be a nice little breakfast cake meant for paper-reading and coffee dunking (well, it totally still is), but it’s so…I can’t even explain. “Decadent” is the wrong word because it’s so light in flavor, but…yeah, it just it transcends breakfast food.
Warm out of the oven with vanilla ice cream, spread with some Nutella, or…you know…spread with a little home made buttercream. Yes, it is totally acceptable (preferred, even) to serve this cake with a glaze AND extra frosting. It’s just reinforcement.
Or, you know, au naturale with a hot cup of morning coffee. Whatever’s clever, yo.
Tender lemon sour cream pound cake with sweet and tangy lemon glaze.
- 2/3 c white rice flour
- 3.5 T potato starch (not potato flour)
- 2 T tapioca starch
- 1/4 c sugar
- 1/2 t baking soda
- 1/2 t xanthan gum or psyllium husk powder
- 1/2 c sour cream
- 2 eggs
- 1/4 c melted butter
- juice and zest of 1 lemon
- 1/4 t vanilla
- 1/2 c powdered sugar
- 1-2 T fresh lemon juice
- Combine all dry ingredients and stir to combine. Set aside.
- Cream together the sour cream, eggs, butter, lemon juice and zest, and vanilla.
- Stir the dry ingredients into the wet by hand until combined. Batter will be thick.
- Pour into a parchment lined loaf pan (8x5).
- Bake at 325 degrees for 40 minutes, then cover with foil.
- Bake for an additional 30 minutes, or until a knife inserted comes out clean.
- For the glaze, whisk together the powdered sugar and lemon juice until you have reached a smooth consistency. If you want it a little less tart, add a tablespoon of milk in place of some of the lemon juice.
- When cake has cooled slightly, pour the glaze over the cake.
Nothing beats a classic lemon pound cake. This looks delicious!