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Gluten Free Starbucks Iced Lemon Pound Cake
Ingredients
  • subheading: Pound Cake:
  • 1 ¼ cups (175 g) all purpose gluten-free flour (I used Better Batter)
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • ¼ cup (36 g) cornstarch (or try arrowroot or potato starch)
  • 1 teaspoon kosher salt
  • Finely grated zest of 1 lemon
  • 12 tablespoons (168 g) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 cup (200 g) granulated sugar
  • 4 eggs (200 g, weighed out of shell) at room temperature, beaten
  • 2 tablespoons (1 fluid ounces) freshly squeezed lemon juice
  • subheading: Glaze:
  • 1 ½ cups  (173 g) confectioner’s sugar
  • ⅛ teaspoon kosher salt
  • 3 to 4 teaspoons freshly squeezed lemon juice
Steps
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