Gluten-Free Vanilla Pound Cake with Lemon Cream

Preparation

1. STEP 1 OF 8

   Preheat the oven to 180°C in static mode.

2. STEP 2 OF 8

   In a bowl or stand mixer, break the eggs, mix lightly, and add the sugar. Whisk until you achieve a light yellow, frothy consistency.

3. STEP 3 OF 8

   Add the yogurt, sifted rice flour and potato starch, oil, and baking powder.

4. STEP 4 OF 8

   Pour the batter into a loaf pan lined with parchment paper and bake for about 35 minutes at 180°C.

5. STEP 5 OF 8

   Before removing from the oven, do the toothpick test, then let it cool on a rack.

6. STEP 6 OF 8

   For the cream, in a bowl, whip the cold refrigerated cream, add the plant-based cheese, sugar, lemon zest, and lemon juice, and mix well.

7. STEP 7 OF 8

   Store the cream in the fridge until use.

8. STEP 8 OF 8

   When the pound cake is cool, decorate with the cream and your choice of fruit.

General Information

Analysis

Macronutrients (100 gr)