Lemon-Infused Pound Cake

Oh, the pound cake—at once so familiar yet so confoundedly elusive in the world of gluten-free baking. I’ve never seen it in any gluten-free bakeries or in any gluten-free freezer sections at the grocery store. It took me four days, seven attempts, and $65 worth of butter before I could consider my creation a success. I kept my approach very basic. Serve with fresh berries and Chantilly cream or frost with Cream Cheese Icing as a dessert, with acacia honey