Lemon Pound Cake with a Blood Orange Glaze

Lemon Pound Cake with a Blood Orange Glaze - Bright and simple gluten-free pound cake that’s perfect for any occasion. 

Not going to lie, recipe tasting this pound cake recipe was hard. Mentally hard. I had to wake up early in the morning so that by the time the pound cake was cooled and glazed, I immediately dropped it off at the office before I could think to take a slice for myself. It’s just that good! 

Since I made this recipe close to Mother’s Day, my coworkers alluded to the fact that it’s the perfect Mother’s Day dessert! And, they are right - because what mother doesn’t love moist pound cake and citrus!? If anything, my mother first introduced me to pound cake - lemon pound cake in fact! 

Although bittersweet, even though we are nearing the end of the blood orange season, you can use whatever citrus fruit juice you would like as the glaze. For example, I played with oranges, grapefruit, and limes - all complement the lemon flavor in the pound cake. 

So why not impress your mother with this super easy pound cake recipe! Not only is the recipe super simple (no need for a kitchen aid mixer) but it’s aesthetically pleasing thanks to dehydrated citrus slices! 

All you have to do is: 

1. Preheat oven to 200 degrees

2. Slice citrus thinly using a serrated knife or mandolin

3. Spray bacon rack with a neutral oil spray (like avocado)

4. Place citrus slices on a rack and bake for 1 ½ hour to 2 hours

That’s it! So what are you waiting for, make this now!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Lemon Pound Cake with a Blood Orange Glaze - Bright and simple gluten-free pound cake that’s perfect for any occasion.

Ingredients

• 1 ½ cup gluten-free baking 1-to-1 flour

• ½ cup organic cane sugar

• 4 Tbsp lemon juice + zest

• 1 tsp vanilla extract

• ½ cup plain yogurt (dairy or lactose-free)

• 2 eggs

• ¼ cup avocado oil

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Glaze

• ½ juice blood orange

• ½ tsp vanilla extract

• ¼ - ½ cup organic confectioners sugar

Directions

1. Preheat the oven to 350 degrees and line your loaf pan with parchment paper and spray the inside using a neutral oil like avocado oil spray. 

2. In a medium bowl, whisk your dry ingredients until combined. 

3. In a larger mixing bowl, whisk your wet ingredients until combined. 

4. Slowly add your dry ingredients into your wet ingredients until combined. The mixture might look thick but that is okay! 

5. Pour mixture into loaf pan, spread evenly into the pan, and bake for 30-35 minutes or until lightly brown and toothpick, when inserted, comes out clean. 

6. While your loaf is cooking, prepare the glaze by mixing the juice, vanilla, and sugar until desired consistency. (may need to add more or less of confectioners sugar or juice)

7. When the pound cake is done baking, let sit in the pan for 5-10 minutes before transferring to a cooling rack. Once the pound cake has cooled down, pour the glaze over the pound cake and enjoy! 

Notes

• To make dehydrated citrus slices: Preheat oven to 200 degrees. Slice citrus thinly using a serrated knife or mandolin. Spray bacon rack with a neutral oil spray (like avocado). Place citrus slices on a rack and bake for 1 ½ hour to 2 hours. That’s it!

Creamy Coconut Lime Mint Frozen Margarita

Creamy Coconut Lime Mint Frozen Margarita - A light and refreshing tropical escape - Made with healthy fats and protein - great as a blood sugar stabilizer. Mocktail version is great as a snack option! 

If you have been with me long enough, you know tequila-based cocktails are my favorite! Hello, chili lime mango smoothie, the perfect Paloma, and spicy watermelon margarita. But I think this one may be my new favorite! 

Why, do you ask? Maybe it’s because coconut is my favorite fruit. Or that the song, Coconut - Harry Nilsson showed me that limes and coconuts should be married. Or that this cocktail literally takes me on a virtual tropical vacation. 

And yes, those things are true, but what I love about this recipe is that it’s great as a mocktail. Very similar to the adrenal cocktail, if you add a scoop of collagen to the recipe, you will have an even ratio of fat to protein to carb, making this a great blood sugar stabilizer! 

Even if you are still enjoying this as a libation, coconuts have a stable, saturated fatty acid that helps to stabilize blood sugar levels as well as to decrease the rate of alcohol absorption. But that doesn’t mean you need to overconsume! 

Cocktails can be great if consumed in a balanced way so cheers and drink responsibly! 

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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Creamy Coconut Lime Mint Frozen Margarita - A light and refreshing tropical escape - Made with healthy fats and protein - great as a blood sugar stabilizer. Mocktail version is great as a snack option! 

Ingredients

• ½ cup ice

• ½ cup coconut water

• ¼ cup coconut cream

• 3 oz tequila

• Juice of one lime

• A small handful of fresh mint

• 1-2 Tbsp sweetener (pure maple syrup, honey)

• Pinch of sea salt

• 1 scoop collagen (optional)

(makes 2 servings)

Directions

1. In a blender, blend all ingredients until smooth and creamy. Taste test -may need to add more lime juice, fresh mint, or sweetener for desired taste. 

2. Pour into a salted rim margarita glass and garnish with coconut flakes, lime wedge, and fresh mint. Enjoy responsibly!