Lemon Pound Cake with Strawberry Compote, Gluten-Free and Dairy-Free

This year, I’ve been fortunate to participate in the Kosher Connection, a group of food bloggers who participate in monthly blog challenges. I’ve enjoyed having inspiration (and a kick in the pants) to come up with new, themed recipes. This month, in honor of the Kosher Connection’s first anniversary, we are having a blog swap. Participants were assigned another blog to cook from, and then we could choose to make any recipe on the assigned blog. There’s also a giveaway contest — info is at the end of this post.

I was excited to be assigned the Couldn’t Be Parve blog. Most of Shoshana’s recipes are for desserts, and I absolutely love to bake (and eat) desserts. Also, many of her recipes are gluten-free or have gluten-free substitutions, and all of her recipes are parve, which means they don’t contain dairy or meat.

As you know, my youngest daughter has celiac and is on a strict gluten-free diet. But my oldest daughter (11) has been having stomach problems on and off for the past year. She’s been tested for celiac and doesn’t have celiac. My hunch is that she has a lactose/dairy intolerance. (One doctor said IBS, which kind of ticks me off because that just means, “I have no idea and don’t want to deal with it.”) Anyway, we’ve been trying a dairy-free diet to see if that makes her feel any better. So I was thrilled to see all the great dairy-free recipes on the Couldn’t Be Parve blog.

Even though many of the recipes on the site are gluten-free, I have a perverse need to make things difficult for myself, so I picked a non-gluten-free recipe to make. Her Lemon Pound Cake with Strawberry Rhubarb Compote looked so good that my daughters and my mother unanimously voted for it. We love all things lemon, like my sweet-tart Luscious Lemon Squares.

I subbed gluten-free flours and amped up the lemon. The cake turned out dense, rich and lemony, though my version did fall a little bit in the center. Since I didn’t have rhubarb, I made a strawberry-apple compote, which should be served on the side so it doesn’t soak into the cake too much. Thanks, Couldn’t Be Parve, for the lemony inspiration and great recipe!

Lemon Pound Cake with Strawberry Compote, Gluten-Free and Dairy-Free

By Gluten-Free Nosh
Print this recipe

Ingredients:

Lemon Pound Cake:

• 1-1/2 cups gluten-free flour blend:
  1/2 cup brown rice flour
  1/2 cup sorghum flour
  1/2 cup tapioca starch
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon xanthan gum
• 2 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 1/3 cup canola oil
• finely grated zest of one lemon (about 1 teaspoon)
• 1/4 cup freshly squeezed lemon juice (about 1 lemon)
• 3/4 teaspoon pure lemon extract
• 1/2 teaspoon pure vanilla extract

Strawberry compote:

• 2 cups strawberries, hulled and sliced
• 1/4 cup grated apple
• 1/4 cup sugar

Method:

1. Line an 8 x 4-inch loaf pan with parchment paper. Whisk together the gluten-free flours, baking powder and xanthan gum in medium bowl. Set aside.
2. Preheat oven to 350 degrees. In a stand mixer, beat eggs, sugar and salt until light and fluffy, about 3 to 5 minutes.
3. Decrease speed and beat in canola oil, then mix in lemon zest, lemon juice, lemon extract and vanilla extract. Mix in the flour mixture until combined.
4. Pour batter into prepared pan and bake for 40 to 45 minutes, or until a tester inserted into the middle comes out with moist crumbs. Remove cake from oven and let cool completely on a rack before slicing. Serve with strawberry compote on the side.
5. To make the compote, combine strawberries, grated apple and sugar in small saucepan. Cook over medium heat, stirring occasionally, as juice begins to form. Cook until strawberries reduce down and sauce thickens, about 10 minutes.
6. Remove sauce from heat, cool and refrigerate. Serve on the side, with lemon pound cake.

Yield: 8 to 10 servings

Giveaway Details:

To celebrate the one-year anniversary of the Kosher Connection, we are giving away two prizes from Emile Henry, a Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Two winners will be chosen at random. The contest winners will be contacted via email and will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18. Click this link to enter: Rafflecopter giveaway.

Kosher Connection:


The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly presents our monthly kosher recipe challenge. Each month we will present you with recipes on a different theme from kosher food bloggers.

This month in honor of our one-year anniversary we are celebrating with a blog swap and a giveaway!

Each participant was assigned another person’s blog to make a recipe from, see what everyone chose below. You can also enter to win the giveaway from any of our blog entries. Follow our recipes on Twitter with #KosherRecipes.

Somehow, I can’t get the photos of the participating recipes to show up, but please click the InLinkz link below for the rest of the “Great Blog Swap” recipes. (Please note that not all recipes are gluten-free.)