Borrowing Barefoot: Citrus Mint Poundcake
We love Ina. We love her life, we love her husband, we love her sweet East Hampton cottage. But I think most of all, we love her baked goods. So there’s a lot of pressure for me in this one. Ina has several recipes for pound cake. She has a classic pound cake, a honey vanilla pound cake, an orange pound cake, etcetera, etcetera, etcetera. Mine is different because first of all its gluten-free and I wanted to use lemons and key limes instead. Also, my mom’s mint plant is out of control right now, so I had to volunteer to use some of it.
This recipe came at the perfect time because I have been eyeing the new Bob’s Red Mill Paleo Baking Mix for a few weeks and wanting to try it out. It contains a mix of almond flour, arrowroot starch, coconut flour and tapioca flour, which is cool because usually you have to mix all those things together yourself when you’re paleo baking #lifehack.
I don’t usually bake things because I have an easy enough time finding treats outside of my own home—I don’t need to introduce any in to my home. But, when I have a crew to help me eat them, I love to bake. My brother, my mom and my mom’s husband were recruited for this daunting task.
I did go for the pound of flour. It seemed appropriate for POUND cake. But I went for less sugar and more fruits. Sometimes it takes me like 10 tries to get a recipe right, I think I nailed this one on the first try. I made a super tart and sweet glaze to go on top, and if you’re anti-sugar, fine skip the glaze but if you’re pro-sugar, DON’T SKIP THE GLAZE.
This pound cake tastes like summer. The mint flavor really comes through and the glaze on top adds all the tart, tangy flavor you could want. It's a perfect dessert, but don't by shy about having it with tea in the afternoon or as part of a well-rounded breakfast. Y’all, bottom line, this cake is delicious. Now gimme a pound.
What You’ll Need:
- 1 bag of Paleo Baking Flour
- 1 tsp baking soda
- ½ tsp of salt
- 3 eggs
- ¾ cup lemon juice (about 5 lemons)
- ⅔ cup coconut sugar
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- Zest of three lemons
- ¼ cup mint leaves, torn
- ¼ cup basil leaves, torn
For the glaze:
- ¼ cup organic powdered sugar
- 2 tablespoons freshly squeezed key lime juice
- zest of 3 key limes
- 10 mint leaves, torn into small pieces
What I Did:
- Preheat oven to 325 degrees F. Grease a 9x5 loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together eggs, lemon juice, olive oil, coconut sugar, vanilla extract, lemon zest, mint and basil. Pour liquid into dry mixture and use a spatula to gently fold until everything is incorporated. Pour batter into loaf pan then place in the oven to bake for 55 minutes, or until a toothpick comes out clean from the middle of the loaf.
- Once it is done cooking, remove from oven and let it sit in the pan for 10 minutes before removing it and setting it on a cooling rack to cool. THIS IS VERY IMPORTANT. Let it cool to the touch.
- While the loaf is cooling, whisk together the glaze. While the loaf is still a bit warm, pour the glaze over the top.