Glazed Lemon, Yogurt and Olive Oil Pound Cake

bobsredmill.com

Shonda

subheading: Cake:

1 cup Sugar (200 g)

1 Tbsp finely grated Lemon Zest (from 2 to 3 medium lemons)

1 cup Brown Rice Flour (140 g)

1 cup Almond Flour (100 g)

3 Eggs (150 g)

½ cup Whole Milk Yogurt or Cashew-Coconut Yogurt (115 g)

½ cup Extra-Virgin Olive Oil, plus more for greasing (110 g)

1 Tbsp Vanilla Extract

1 Tbsp Baking Powder

½ tsp Kosher Salt

subheading: FIND IN STORE:

subheading: Glaze:

2 cups Powdered Sugar (240 g)

2 to 3 Tbsp freshly squeezed Lemon Juice

2 Tbsp finely chopped Pistachios, for topping

Directions at bobsredmill.com

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