Read it in 4 min
Achieving high-level gluten-free pastries is possible. This Pound Cake uses a mix of P.A.N Flour. and rice flour to achieve a tight, moist and soft crumb. The natural yogurt and citrus glaze make it the perfect dessert to accompany tea or coffee.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Cream the Butter
Preheat the oven to 170°C. Grease and flour a rectangular mold. In an electric mixer, cream the butter on medium-high speed for 3 minutes. Add the sugar in the form of a raindrop and beat for 2 more minutes until it whitens and doubles in volume.
Prepare the Dry and Wet
In a bowl, sift the P.A.N. Flour, rice flour, baking powder and salt. In another bowl, beat the eggs together with the honey and vanilla until everything is completely integrated.
Join the Mixtures
Slowly pour the egg and honey mixture into the creamed butter, beating on low speed until smooth.
Alternate Dry and Yogurt
Add the flour mixture alternating with the natural yogurt (start and end with the dry ingredients). Add the lemon zest and mix gently just until incorporated.
Bake
Pour the mixture into the mold and bake for about 40 minutes (or until a toothpick inserted comes out clean). Let it rest in the mold for 25 minutes before unmolding.
The Lemon Glaze
In a small container, mix the icing sugar with the lemon juice until forming a thick white cream without lumps. Pour it over the pound cake when it is completely cool and decorate with extra zest.
Frequently Asked Questions about this recipe
Can I use only P.A.N. Flour?
The 50/50 combination with rice flour is necessary to lighten the structure and replicate the characteristic sponginess of wheat in heavy baking recipes such as pound cake.
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