By mamagourmand.com
How to Make Moist Gluten-Free Pound Cake
7 steps
Prep:10minCook:1h 5min
As a gluten-free baker, I know how hard it can be to make the perfect pound cake. My easy gluten-free pound cake recipe uses a simple ingredient for a moist crumb, without being dense, gummy, or dry. The trick? Using a combination of cream cheese and butter coats and absorbs into the starches, replicating the identical taste and texture of old fashioned pound cake recipes. Choose from making a loaf cake or the included modifications for a gluten-free pound bundt cake.
Updated at: Tue, 19 Nov 2024 17:16:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
31
High
Nutrition per serving
Calories322.1 kcal (16%)
Total Fat16.9 g (24%)
Carbs42.9 g (17%)
Sugars25.7 g (29%)
Protein4 g (8%)
Sodium230.7 mg (12%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Begin by preheating the oven at 350ºF. Please note, you will begin baking the pound cake at 350 and then lower the oven temperature to 325ºF for the majority of the baking time. This jump starts the leavening, but then slows it down so the cake can cook for a longer time without drying it out.
Step 2
Grease the baking pan with nonstick cooking spray. For a loaf cake use a 8.5 X 4.5 inch loaf pan. For easy releasing, I recommend lining the bottom with cut-to-size wax or parchment paper. For bundt cake ingredient amounts and baking instructions, see the recipe notes.
Step 3
In a large mixing bowl beat together the melted, warm butter, cubed cream cheese, and sugar until uniformly combined. Increase the speed to high and beat for 1-2 minutes, or until the mixture is pale and fluffy.
Step 4
Add the eggs, one at a time, while mixing well between each addition. Then, add the vanilla extract to combine.
Step 5
Add the gluten-free flour, baking powder, and salt. Mix until throughly combined.
Step 6
Pour the batter into your prepared pan and evenly spread. Start in the 350ºF for 15 minutes. Leave the cake in, but turn down the oven temp to 325ºF. Continue baking for 48-52 more minutes, until a cake tester (preferred) or toothpick inserted in the middle comes out without liquid batter. Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Step 7
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Notes
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Delicious
Easy
Go-to
Moist
Sweet