Gluten-free Vanilla Cardamom Pound Cake + Candied Lemons by calisalvi | Quick & Easy Recipe | The Feedfeed
Gluten-free Vanilla Cardamom Pound Cake + Candied Lemons

Cake Ingredients (*Makes two loaves. Half the recipe for one loaf):
2 sticks butter, softened
3 cups gluten-free flour
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 tsp ground cardamom
1/2 tsp baking powder
1/2 tsp salt
1 cup 2% milk


1 & 1/4 cup confectioners sugar
2 tbsp milk

Candied Lemons:
1 + 1/2 cups water
1 + 1/2 cups sugar
2 lemons, sliced thin

Instructions (Cake):

Preheat oven to 350°. Line 2 loaf pans (9"x5") with parchment + butter the parchment.
Using a mixer, blend butter & shortening in a very large mixing bowl until well combined.
Gradually blend in sugar, then gradually blend in eggs + vanilla.
In a separate bowl, mix together GF flour, cardamom, salt, + baking powder.
Slowly stir the flour mixture, alternating with the milk until all ingredients are thoroughly mixed.
Pour half of the mixture into each loaf pan.

Bake for 1 hour & 15 to 30 minutes (mine took 1 1/2 hrs).

*Note: If bread starts to brown too much after an hour, lightly place sheet of foil over top of loaves as they continue to bake. Instructions (Glaze):
Mix together confectioner's sugar & milk until smooth.
Set aside & pour evenly over loaves after they are completely cooled.

Instructions (Candied Lemons):
With a mandolin, slice lemons to approx 1/8" pcs.
In a large saucepan over med-high heat, combine water + sugar. Bring to a rolling boil, making sure sugar is dissolved.
Place lemon slices in skillet in a single layer, and lower heat to a simmer.
Continue to simmer, flipping occasionally, until lemons are translucent.
About 10 minutes.
Cool on wax paper or rack until ready to place over glazed loaves.

-- @calisalvi
Recipe Intro From calisalvi
Personally, I would reduce the amount of sugar in the cake to 1 cup and would swap olive oil for the shortening in this recipe.