Gluten Free Pound Cake
Indulge in the tender, buttery perfection of this Gluten-Free Pound Cake, a classic dessert reimagined for gluten-free diets without sacrificing flavor or texture. Made with gluten-free all-purpose flour, rich butter, and a hint of vanilla, this recipe creates a moist, dense loaf that's irresistibly satisfying. The simple yet precise method results in a cake perfect for any occasion, from afternoon tea to holiday celebrations. With just 15 minutes of prep and an hour in the oven, this easy-to-follow recipe will fill your kitchen with its heavenly aroma. Serve it plain, dusted with powdered sugar, or adorned with fresh berries and whipped cream for an elegant touch. Whether you're gluten-free or simply love a decadent pound cake, this recipe is a must-try!
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Ingredients
- 240 grams Gluten-free all-purpose flour
- 226 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 60 milliliters Whole milk
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.
Step 2
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 5
Mix in the vanilla extract until fully incorporated.
Step 6
On low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix each addition just until combined. Do not overmix.
Step 7
Pour the batter into the prepared loaf pan and spread it evenly.
Step 8
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | 943.9 grams (943.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3610 |
| Total Fat 208.20g | 267% |
| Saturated Fat 123.70g | 619% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1245mg | 415% |
| Sodium 1970mg | 86% |
| Total Carbohydrate 421.40g | 153% |
| Dietary Fiber 5.80g | 21% |
| Total Sugars 204.90g | |
| Protein 33.70g | 67% |
| Vitamin D 187IU | 936% |
| Calcium 261mg | 20% |
| Iron 6mg | 31% |
| Potassium 435mg | 9% |
Source of Calories