Lemon Glazed Pound Cake (Lactose-Free) – a delicious recipe with lactose-free heavy cream, sugar +, flour, baking powder, eggs, lactose-free butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. 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.
2
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.
1329
kcal
Calories
64
g
Fat
167
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Lemon Glazed Pound Cake (Lactose-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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