The Best Gluten-Free Pound Cake
Pound cake is a classic bake that is loved by all. It can be hard to recreate the classic pound cake texture gluten-free, but thanks to our Gluten-Free All-Purpose Flour, you can enjoy this delicious pound cake, and your guests wont ever know it's gluten-free! It's easy to whip up, and bakes perfectly. Serve simply with fresh berries and whipped cream, or with a delicious glaze.
PREP TIME
30 minutes
COOK TIME
1 hour and 30 minutes
INGREDIENTS
8
Serves: 12
Ingredients
- 300 grams300 grams300 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 1/2 cups spoon filled and leveled
- 1 tsp1 tsp1 tsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt, fine salt
- 227 grams227 grams227 grams Butter, Unsalted, 1 cup, softened to room temperature
- 250 grams250 grams250 grams Granulated White Sugar, 1 1/4 cup
- 2 tsp2 tsp2 tsp Organic Almond Extract - Primal Palate, you can also use vanilla
- 444 Eggs, large eggs, at room temperature
- 1/2 cup1/2 cup1/2 cup Whole Milk, at room temperature
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees F.
- Grease a standard size loaf pan with butter or oil, and line with parchment paper for easy removal.
- In a medium size mixing bowl, combine the flour, baking powder, and salt. Whisk to evenly combine.
- In the bowl of your stand mixer, beat the butter on medium speed for 3 minutes, scraping down the bowl as needed.
- Add in the sugar, and beat for another 3 minutes, scraping down the bowl as needed.
- Add in the almond extract, or vanilla extract, and beat again for another minute. This should be 7 minutes total of whipping the butter so it is light and fluffy. It should be pillowy, and light in color.
- Add the eggs one at a time, being sure to beat them completely into the butter and sugar before adding the next egg. Scrape down the bowl as needed.
- Once the eggs are all combined into the butter and sugar it should still look fluffy, but will appear more "curdled" because the liquid from the eggs will break the emulsion.
- Alternate adding in the flour mixture and the milk, beating after each addition of flour and milk. Scraping down the sides as needed.
- Once the flour and milk are adding, and the batter is smooth, remove the bowl from the stand mixer.
- Transfer the batter into your loaf pan, and smooth the top of the batter.
- Place in the oven to bake for an hour and half to two hours. At 90 minutes, start checking the internal temperature of the pound cake. It will be finished when it reads 200 degrees F internally.
- Remove from the oven, and allow to cool for 30 minutes in the pan, and then remove from the loaf pan, and cool completely before serving.
- Enjoy with whipped cream and berries, or your choice of toppings.
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About This Recipe
Show nutritional information
Cakes Coconut Free Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 265 |
| Fat: | 16 g |
| Carbohydrates: | 28 g |
| Protein: | 7 g |
| Cholesterol: | 39 g |
| Sodium: | 50 mg |
| Fiber: | 0 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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Will be dreaming of a slice until further notice … 💭