Lemon pound cake

1 cup butter (2 sticks) soft
1 1/4 cups sugar
grated rind of 1 lemon
1 Tablespoon lemon juice

Cream butter and sugar in electric mixer until fluffy. Add eggs one at a time.  Scrap down the sides of the bowl and mix on medium high for several minutes.

While that is happening…

In a separate bowl place:
2 1/4 cups four bean flour (garbanzo fava, tapioca, corn starch, sorghum)
1/4 or 1/2 teaspoon nutmeg
1 teaspoon xanthan gum or other thickener like arrow root flour (optional)
1 teaspoon egg replacer (optional)
1 teaspoon salt

whisk dry ingredients to blend

when egg butter mixture is light and fluffy add the flour mix alternately with

1/2 cup milk (or non dairy milk replacer)

Mix until just blended.

Grease and flour 1 9x5x3 loaf pan and one mini loaf pan

Pour batter into pans leaving 1/2 inch of space at the top.  smooth the batter down as much as possible. It will retain the shape you leave it in now with some additional height.

bake both pans 40 minutes at 325

remove smaller pan and bake larger loaf 30 minutes more.

let sit a minute or two.  the cake will pull slightly from the sides allowing you to turn them out onto a wire rack or plate to cool

make a glaze with

1/2 cup sugar

1/4 cup lemon juice or remaining juice from one lemon

bring these to a boil and spoon over hot loaves.  It should be absorbed by the loaf.  Mine ran off a lot.

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