Gluten-Free Honey Thyme Pound Cake

Makes one loaf.

Cake:

1 1/2 cup cane sugar

Zest  and juice of 1 lemon

1 cup salted butter (sub vegan butter for dairy-free)

1 tsp vanilla

2 tbsp raw honey

4 large eggs, at room temperature

1 3/4 cup gluten-free all-purpose flour (I love Bob's Red Mill 1-to-1 Baking Flour)

1/4 cup tapioca starch (can sub cornstarch or potato starch)

1 tsp sea salt

1/2 tsp baking powder

Glaze:

1 1/2 cups powdered sugar

2 tbsp raw honey

1 tbsp fresh thyme

2 tbsp - 1/4 cup water (amount added will depend on your desired consistency)

Instructions:

Preheat the oven to 350°F.

In the bowl of a stand mixer or using a handheld electric mixer, add the sugar and lemon zest and mix for about 2 minutes or until very fragrant.

Add the butter and mix on medium high for 5-10 minutes, until the mixture is a pale yellow and very fluffy. Scrape down the sides of the bowl with a spatula.

Add the lemon juice, vanilla, and honey and mix to combine. Add the eggs one at a time and mix until fully incorporated, scraping down the bowl after each egg.

Add the flour, tapioca starch, salt, and baking powder and mix until fully combined. 

Line a loaf pan with parchment paper and add the batter to the loaf pan. Smooth out the top then bake for an hour, or until a toothpick inserted into the center comes out with only a few crumbs.

Let the cake cool completely in the pan. 

Mix together the glaze, adding the water last, one tablespoon at a time until you get your desired consistency. Pour glaze over the cooled cake. Store any leftovers in an airtight container for up to a week.