Lemon Glazed Pound Cake (Lactose-Free)
- 1 cup lactose-free heavy cream, whipped
- 1 1/4 cup sugar + 3 tbsp
- 2 3/4 cups all-purpose flour
- 3 tsp baking powder
- 4 None eggs
- 7 tbsp lactose-free butter
- 1 tsp ground cinnamon
- 2/3 cup almonds
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Preheat the oven to 400u0b0F. Grease a deep-sided baking tray. Fold 1 1/4 cup sugar into the whipped cream. Sift in the flour and baking powder, then stir in the eggs, 1 by 1. Transfer to the prepared pan and bake for 10 mins. Meanwhile, melt the butter then add 3 tbsp sugar and the cinnamon. Remove the cake from the oven then drizzle the melted butter and sprinkle the almonds on top of the cake. Dust with sugar and a little cinnamon and return to the oven for an additional 10 mins. Remove from the oven and allow to cool.
- Meanwhile, mix the powdered sugar with the lemon juice to form a smooth paste. Transfer to a piping bag and pipe narrow stripes over the top of the cake. Allow the icing to set then cut the cake and serve.
lactosefree heavy cream, sugar , flour, baking powder, eggs, lactosefree butter, ground cinnamon, almonds, powdered sugar, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/17749 (may not work)