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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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Course:
Dessert
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
10
minutes
minutes
Resting Time:
2
hours
hours
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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