A Lemon Pound cake is not known to be holiday fare. It happens to be one of my favorites. Pre-GF times, I made the perfect, tastiest lemon pound (Bundt) cake ever … from scratch of course. This GF Lemon Pound Cake Mix is “women owned” Sonolia Foods, LLC of Mc Calla, Alabama. Their product is called Magnolia Mixes – GF, NF – nut free, DF – Dairy free version and SF – soy free. Oops I can’t forget to mention the mix is produced in a 100% dedicated gluten/nut free facility.
I came across this GF Lemon Pound Cake mix in my nearby Harveys; wherein until recently I thought they carried no GF foods at all. I like it is a one-bowl, three added ingredients to the mix. It’s a slow bake at 350 degrees for 40-50 minutes. The ingredient list of the mix was interesting using various flours and leavening agents. Yes, there is an optional lemon glaze (1/2 cup of confectionary sugar) and lemon juice (4 teaspoons).
As I write this blog, I am baking this cake now as my cold glass of milk awaits teaming up with the Magnolia GF Lemon Pound Cake. If I don’t burn the cake and or I can wait for it to cool (another 20 minutes) and slice it too soon, I’ll add my picture(s) of the gourmet cake. My mouth is watering and my nose is happy in anticipation.
UPDATE: They nailed it — it is the moistness and texture of a non-gluten-free pound cake! It will serve to my company anytime. This pound cake mix will always be in my pantry.