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Gluten Free Lemon Thyme Pound Cake

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
Cook Time: 1 hour 10 minutes
Resting Time: 2 hours


  • Mixing Bowl
  • Loaf Pan
  • Sauté pan


Lemon Thyme Pound Cake

  • ½ cup brown sugar
  • ½ 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
  • ½ 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


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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