Gluten Free Dairy Free Bay Leaf Pound Cake
It’s been quite a while since my last post! I am now the proud mama of a baby girl. Her name is Lillian (we call her Lilly) and she has completely changed my life. The past year has been full of learning, refocusing my goals, and devoting time to my darling girl.
Being a new mama, I’ve been sticking to comfort foods that are easy to make and quick to eat. That’s exactly what this pound cake is about. David Lebovitz, a culinary genius, shared this interesting flavor combination that I had to try. With a few minor edits, swapping out the sour cream with coconut milk and lemon juice, the resulting cake is a GF/DF dream!
Sweet and savory with orange goodness, it’s the perfect morning snack. Enjoy!
Bay Leaf Pound Cake
Start to Finish: 60 minutes
- Melt the vegan butter in a small saucepan. Remove from the heat and add the bay leaves. Let steep for 1 hour.
- Preheat oven to 350º F. Butter a 9-inch loaf pan or bundt pan. Dust with sugar, completely coating the inside of the pan and tap out any excess. As the sugar bakes it will caramelize into a nice golden top.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, xanthan gum and salt.
- In a separate bowl, whisk together wet ingredients: eggs, coconut milk, lemon juice, orange zest and vanilla.
- Add wet ingredients into the dry ingredients and slowly mix until the batter is combined. Pour the batter into the prepared pan.
- Bake in the center of a preheated oven, for about 35-45 minutes, depending on your oven. Bake until a toothpick inserted in the center comes out clean. Be careful not to overcook and burn the sugar topping.
- Cool the pan briefly, then gently pop out and continue cooling on a wire rack.
- Once completely cooled, cover in an airtight container.