Gluten-Free Vanilla Pound Cake with Lemon Cream

Name: Gluten-Free Vanilla Pound Cake with Lemon Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: Italia
Ingredients: 130 g Gluten-free rice flour; 75 g Gluten-free potato starch; 125 g Gluten-free vanilla plant-based yogurt; 85 g Sunflower oil; 150 g Sugar; 3 units Eggs; 0.5 unit Baking powder; 250 ml Cold refrigerated plant-based whipping cream; 125 g Plant-based cheese like Philadelphia; 2 tablespoons Powdered sugar; 1 unit Lemon zest; 2 tablespoons Lemon juice

@elenaceliachiastanca

Category: Desserts

Discover the Gluten-Free Vanilla Pound Cake with Lemon Cream: authentic taste and selected ingredients for a traditional Italian dessert. Try it now!

Difficulty: Easy

Cooking time: 35 minCooking: 35 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

elenaceliachiastanca@elenaceliachiastanca

Ingredients

No. Servings

Gluten-free rice flour130g
Gluten-free potato starch75g
Gluten-free vanilla plant-based yogurt125g
Sunflower oil85g
Sugar150g
Eggs3units
Baking powder0.5unit
Cold refrigerated plant-based whipping cream250ml
Plant-based cheese like philadelphia125g
Powdered sugar2tablespoons
Lemon zest1unit
Lemon juice2tablespoons

Preparation

STEP 1 OF 8
Preheat the oven to 180°C in static mode.
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.
STEP 3 OF 8
Add the yogurt, sifted rice flour and potato starch, oil, and baking powder.
STEP 4 OF 8
Pour the batter into a loaf pan lined with parchment paper and bake for about 35 minutes at 180°C.
STEP 5 OF 8
Before removing from the oven, do the toothpick test, then let it cool on a rack.
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.
STEP 7 OF 8
Store the cream in the fridge until use.
STEP 8 OF 8
When the pound cake is cool, decorate with the cream and your choice of fruit.

General Information

More information

Choose how much lemon juice to add to the cream according to your taste.

Origin

Italia, Puglia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 8

Preheat the oven to 180°C in static mode.

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.

STEP 3 OF 8

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

STEP 4 OF 8

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

STEP 5 OF 8

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

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.

STEP 7 OF 8

Store the cream in the fridge until use.

STEP 8 OF 8

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

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	294.04
Carbohydrates (g)	28.04
of which Sugars (g)	14.7
Fat (g)	15.55
of which Saturates (g)	6.06
Protein (g)	6.63
Fiber (g)	0.84
Sale (g)	0.61