Glazed Lemon, Yogurt and Olive Oil Pound Cake

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I made this cake last week on a whim. I’m almost positive I saw it on Bob’s Red Mill’s Instagram account, and know for a fact that’s where I got the recipe from, but now going back to find it on their website it appears to be gone! Thankfully I found it somewhere else online. And I plan to get my hands on the cookbook itself ASAP! If just came out a few weeks ago and sounds lovely!

The cake itself was lovely! It’s gluten free, and easily dairy free. I used homemade Greek yogurt, but the recipe also states you can use a home made coconut milk yogurt. It really was the easiest thing to make. It took 5 minutes to whisk everything together, then into the pan and into the oven. You can have the whole thing made before the oven is preheated!

I actually was looking for something a little less sweet so I reduced the sugar by 1/2 (dangerous I know…) and it turned out just fine! It didn’t seem to be lacking sugar at all, and the texture was lovely, didn’t seem any worse for the wear. I would definitely make it with less sugar again, and would have no problem serving it this way.

It baked up beautifully. Tender, soft, and not crumbly at all. It held together well without the gluten from traditional flour. I wouldn’t have even guessed it didn’t have wheat flour in it. A lovely cake all around.

Glazed Lemon, Yogurt and Olive Oil Pound Cake
From Cannelle et Vanille Bakes Simple by Aran Goyoaga
Ingredients

Cake

  • 1 cup (200g) granulated sugar [I used 1/2 cup, 100 g of sugar for a lower sugar option and felt that it turned out great! I would certainly do it with reduced sugar again!]

  • 1 tablespoon finely grated lemon zest (from 2 to 3 medium lemons)

  • 1 cup (140g) superfine brown rice flour

  • 1 cup (100g) almond flour

  • 3 large eggs

  • ½ cup (115g) whole-milk yogurt, or any dairy-free yogurt alternative you desire

  • ½ cup (110g) extra-virgin olive oil, plus more for greasing

  • 1 tablespoon vanilla extract

  • 1 tablespoon baking powder

  • ½ teaspoon kosher salt

Glaze

  • 2 cups (240g) powdered sugar

  • 2 to 3 tablespoons freshly squeezed lemon juice

  • 2 tablespoons finely chopped pistachios, for topping

Directions
Preheat the oven to 350°F. Grease the inside of an 8½-by-4½-inch loaf pan with a bit of olive oil.

MAKE THE CAKE: In a large bowl, rub together the sugar and lemon zest until fragrant. (This helps release the natural lemon oil.) Whisk in the remaining ingredients until the batter is smooth. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a wire rack. Let the cake cool completely if you want the glaze to stay thick on top of the cake. If the cake is warm, the glaze will melt and run off.

MAKE THE GLAZE: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and lump-free. As you begin to whisk, it might seem too thick, but as the sugar absorbs the juice, the glaze will thin out. The glaze should be pourable but not too runny.

Put a tray or baking sheet under the wire rack and pour the glaze all over the cake, letting it run over the edges. Wait a few minutes for the glaze to set. Sprinkle the top with the pistachios, then serve. The cake will keep at room temperature for 3 days. (If you refrigerate it, the glaze will soften.)