I had never made soft cakes with oat flour, but how good are they??? Light, digestible, gluten-free, truly a discovery. This lemon oat flour pound cake is gluten-free (both oat flour and cornstarch are naturally free of it) and really delicious. Perfect for breakfast or a wholesome snack, perhaps with a nice cup of lemon tea. If you love soft cakes, they are made with classic flour, but I promise I will make more gluten-free cakes, try the variegated bundt cake or the lemon pound cake. One of the most loved bundt cakes is the dad’s bundt cake along with the cloud Nene bundt cake. If you love apple cakes, try the Venetian apple cake or the very soft orange apple cake.
Let’s get to work and prepare the lemon oat flour pound cake together.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of lemon oat flour pound cake
- 7 tbsp butter
- 3 eggs
- 1 3/4 cups oat flour
- 1/3 cup cornstarch
- 2/3 cup sugar
- 1 lemon
- 1/2 cup plain yogurt
- 1 pinch salt
- 1 packet baking powder for desserts
- 1 tbsp powdered sugar
Tools
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- Electric Whisks
- Pans 30 cm pound cake
Steps for the preparation of lemon oat flour pound cake
Remove the butter from the fridge and, when it becomes soft, work it with the electric whisks together with the sugar. When you have obtained a cream, add one egg at a time, always working with the electric whisks.
Add the sifted oat flour with cornstarch and baking powder. Mix well. Soften with yogurt and flavor with lemon zest and its filtered juice. Pour until you obtain a homogeneous mixture.
Pour into a pound cake mold lined with parchment paper and bake in a preheated oven, 356°F, static, for 40-45 minutes, but do the toothpick test anyway. Let it cool and bring to the table with a nice dusting of powdered sugar.
Storage
Keep for two or three days under a glass dome.
