Cooking and Serving: 65 minutes | 10 slices
Ingredients
Butter – There’s a half pound (8 ounces) of unsalted butter in this recipe; | Sugar – Sugar isn’t only for sweetness, particularly in this recipe, where it | Eggs – You’ll need 9 ounces of beaten eggs in this recipe. Begin with 4 large
Description
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 10 slices
Ingredients
Butter – There’s a half pound (8 ounces) of unsalted butter in this recipe;
Sugar – Sugar isn’t only for sweetness, particularly in this recipe, where it
Eggs – You’ll need 9 ounces of beaten eggs in this recipe. Begin with 4 large
Vanilla extract – You can use pure vanilla extract or replace 1/2 teaspoon
Gluten free flour – You’ll need a bit less than 8 ounces of one of our
Salt – Kosher salt is a common ingredient in baking, since it’s harder to
homemade whipped cream
vanilla ice cream
fresh berries or other chopped, in-season fruit
homemade ice cream toppings
gf lemon curd
16 tablespoons (224 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
5 eggs (9 ounces) at room temperature, beaten, (See Recipe Notes)
2 teaspoons pure vanilla extract, or 1 1/2 teaspoons vanilla extract + 1/2
1.57 cups (220 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
1 teaspoon kosher salt
Instructions
Preheat your oven to 325°F. Grease well a standard loaf pan (about 9-inches x.
5-inches, or a bit smaller) and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
Add the sugar, and then the eggs (slowly, while the mixer is on low speed).
speed up to medium-high, and beat until smooth.
In a small bowl, place the flour blend, xanthan gum and salt, and whisk to.
with the wet ingredients, and mix until just combined.
The batter will be thick but soft and smooth. Scrape the mixture into the.
bottom of the pan a few times on the counter to release any air bubbles.
Place the loaf pan in the center of the preheated oven and bake, rotating.
inserted in the center comes out clean (about 50 minutes).
Remove from the oven and place the cake, still in the pan, on a wire rack to.
Notes
* 2 teaspoons pure vanilla extract, or 1 1/2 teaspoons vanilla extract + 1/2
teaspoon almond extract
* 1.57 cups (220 g) all purpose gluten free flour blend
(1 cup + 9 tablespoons) (I used Better Batter; you must use one of my
recommended flour blends; please click thru for full info)
* ½ teaspoon xanthan gum, omit if your blend already contains it
* 1 teaspoon kosher salt
* Preheat your oven to 325°F. Grease well a standard loaf pan (about 9-inches x
5-inches, or a bit smaller) and set it aside.
* In the bowl of a stand mixer fitted with the paddle attachment or a large
bowl with a handheld mixer, cream the butter on medium-high speed until it is
* Add the sugar, and then the eggs (slowly, while the mixer is on low speed)
and vanilla, beating after each addition until well-combined. Turn the mixer
speed up to medium-high, and beat until smooth.
* In a small bowl, place the flour blend, xanthan gum and salt, and whisk to
combine well. Add the flour mixture, about ¼ cup at a time, to the mixer bowl
with the wet ingredients, and mix until just combined.
* The batter will be thick but soft and smooth. Scrape the mixture into the
prepared loaf pan, and smooth the top with a wet spatula. Carefully bang the
bottom of the pan a few times on the counter to release any air bubbles.
* Place the loaf pan in the center of the preheated oven and bake, rotating
once during baking, until lightly golden brown all over and a toothpick
inserted in the center comes out clean (about 50 minutes).
* Remove from the oven and place the cake, still in the pan, on a wire rack to
cool for at least 30 minutes before removing from the pan and allowing to
A note about the number of eggs.
You may need 4 or 5 eggs. The important part is to measure out 9 ounces of eggs,
separately and add only as much as necessary to reach 9 ounces,
A note about the gf flour blend.
This is a very simple recipe that calls for only a few basic ingredients. If you
do not use one of my recommended flour blends, it will not turn out. Please
flour, which is a blend of 82% all purpose gluten free flour + 18% cornstarch.
In this recipe, that would be 180 grams all purpose gluten free flour + 40 grams
This recipe was originally published on the blog in 2013. Photos updated to
showcase the true beauty of this gluten free pound cake, and the recipe modified
just a bit in 2015. A lot of text added in 2022.
Trans Fat: 1g | Cholesterol: 500mg | Sodium: 424mg | Potassium: 175mg | Fiber:
1g | Sugar: 21g | Vitamin A: 1216IU | Calcium: 74mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
Gluten free pound cake raw in pan, baked whole, and sliced on a plate
free pound cake raw in pan, baked whole, and sliced on a plate
Pound cake on white plate and on brown surface
cake on white plate and on brown surface