Gluten Free Iced Lemon Pound Cake

Cake 1 1/4 cups (175 g) all purpose gluten-free flour (I used Better Batter)

xanthan gum (omit if your blend already contains it)

cornstarch (or try arrowroot or potato starch)

kosher salt

Finely grated zest of 1 lemon

(168 g) unsalted butter, at room temperature

cream cheese, at room temperature

granulated sugar

eggs (200 g, weighed out of shell) at room temperature, beaten

freshly squeezed lemon juice

Glaze 1 1/2 cups  (173 g) confectioner’s sugar

kosher salt

to 4 teaspoons freshly squeezed lemon juice