Gluten Free Pound Cake
by: claire cary
A classic made gluten free! This one bowl gluten free pound cake is moist, tender and so easy to make. With almond and vanilla extract for lots of flavor. Serve with whipped cream and berries for a fresh dessert!
/ /
10
Ingredients
Wet
- 1 cup butter room temperature
- 1 ⅛ cup white cane sugar 1/8 cup = 2 tablespoons
- 3 eggs room temperature
- 1 egg yolk in addition to the 3 eggs
- 1 tablespoon vanilla extract
- ¼ cup greek yogurt room temperature
- ¼ teaspoon almond extract
Dry
- 2 cups gluten free all purpose flour
- 2 tablespoons corn starch
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Before doing anything, make sure your eggs, yogurt and butter are at room temperature. It's is essential for good pound cake!
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter and sugar to a bowl or bowl of a stand mixer and cream together for 30 seconds or until well incorporated.
- With the mixer running, beat in the eggs one at a time, then the extra egg yolk.
- Beat in the vanilla, almond extract and greek yogurt.
- Turn off the mixer and fold in the dry ingredients. Make sure to spoon and level the flour to measure.
- Transfer to a lined loaf pan and spread the top out evenly.
- Bake for 60-70 minutes or until a toothpick comes out clean. 65 is usually perfect in my oven but all ovens are different.
- Remove from the oven and let cool in the pan for about 15 minutes, then lift out onto a wire rack to finish cooling for at least 1 hour.
- Slice and serve with berries and whipped cream or enjoy as is!
Notes
I used the Bob's Red Mill 1:1 all purpose flour which I recommend for this recipe! You are welcome to try a different blend, but I cannot guarantee the results. Just be sure it has xanthan gum in the mix!
Serving: 1slice / Calories: 427kcal / Carbohydrates: 61g / Protein: 5g / Fat: 21g / Saturated Fat: 5g / Fiber: 2g / Sugar: 38g
