Gluten Free Lemon Thyme Pound Cake
Lemon-Thyme pound cake is topped with honey whipped Dairy Free ricotta and caramelized nectarines.
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Equipment
- Mixing Bowl
- Loaf Pan
- Sauté pan
Ingredients
Lemon Thyme Pound Cake
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 tsp almond extract
- 12 tbsp Dairy Free butter, room temperature
- 3 tbsp Dairy Free Greek yogurt
- 5 eggs, room temperature
- 2 cups 1.1 Gluten Free flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- zest of 1 lemon
- 2 tsp fresh thyme, chopped
Honey Whipped Ricotta
- 8 oz Dairy Free ricotta
- 1 tsp honey
Caramelized Nectarines
- 3 nectarines, cubed
- 2 tbsp Dairy Free butter
- 2 tbsp brown sugar (can use sugar substitute)
- 3 sprigs, fresh thyme
Instructions
Lemon-Thyme Pound Cake
- Preheat the oven to 350 degrees. Spray the loaf pan with nonstick baking spray.
- In a mixing bowl add the butter and sugars. Mix for 5 minutes until butter is lightened in color and the mixture is fluffy and creamy.
- Add the eggs and almond extract. Mix to combine.
- Add the remaining ingredients and mix until just combined.
- Pour into the loaf pan and bake for 60 minutes, or until the top is golden and a toothpick comes out clean.
- Allow to completely cool.
Honey Whipped Ricotta
- Combine the honey and ricotta into a bowl and stir until fluffy and completely incorporated.
Caramelized Nectarines
- Add all of the ingredients to a skillet over medium heat. Sauté for 5-7 minutes until the sugar has dissolved, the nectarines begin to caramelize, and they're a little syrupy.
- To assemble, add a slice of the lemon-thyme pound cake to a plate. Top with the whipped ricotta, and the caramelized nectarines. Enjoy!
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