Gluten Free Pound Cake Recipes

GLUTEN FREE POUND CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan lightly with non-stick cooking spray.
• In a large mixing bowl, whisk together the sweet rice flour blend, baking powder and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes until it is very light and fluffy. Add the eggs, 1 at a time, mixing well and scraping down the sides after each addition. Add the vanilla and mix well.
• With the mixer on low, add the flour mixture and milk to the creamed butter starting with half of the flour mixture then the milk then the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrap the sides and bottom of the bowl well with a large spatula. Pour batter into prepared pan and bake for 50 - 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Check after 40 minutes and if the top is becoming too brown, place a sheet of foil over to protect it. Let cool in pan for a full 15 minutes then remove to a wire rack to finish cooling.
• The cake will keep wrapped in the fridge for at least 3 days.

GLUTEN FREE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream together butter, sour cream, and sugar.
• You can use any combination of the extracts, but use at least four of them.
• Mix eggs and extracts with butter / sugar mixture.
• Sift flour, baking powder, and pudding mix.
• Add to wet mixture and mix for 2-3 minutes.
• Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
• Cook for 35-40 minute or until knife poked in center comes out clean.

GLUTEN FREE POUND CAKE RECIPE

Steps:

• Heat oven to 350 degrees F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
• Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
• Stir together 3 cups gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
• Pour batter into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

GLUTEN FREE POUND CAKE

Steps:

• Heat oven to 350°F. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed. Stir together flour blend and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed. Pour batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Nutrition Facts (1 serving): Calories: 330, Fat: 13g, Cholesterol: 85mg, Sodium: 170mg, Carbohydrates: 51g, Dietary Fiber: 1g, Protein: 3g