About the Recipe
Imagine indulging in a slice of pure comfort, where each bite transports you back to cherished family gatherings and cozy afternoons. Our Gluten-Free Classic Pound Cake embodies that timeless taste, reimagined as a contemporary masterpiece for everyone, including those with gluten sensitivities. It’s not just a dessert; it’s an experience that invites you to savor simple pleasures.
The ideal blend of sweet and tangy flavors comes from a carefully measured dash of high-quality vanilla extract, which imparts warmth and depth, complemented by a hint of zesty lemon. This harmonious combination evokes memories of beloved recipes while appealing to modern palates. Each moist, tender crumb melts in your mouth, making it irresistible.
As it bakes, the cake transforms into a stunning golden-brown loaf with a slightly crisp crust that contrasts with the soft interior. The enticing aroma wafts through your kitchen, inviting everyone to gather around. This beautiful presentation makes it a delicious dessert and an eye-catching centerpiece for any occasion.
Versatile, our Gluten-Free Classic Pound Cake can be enjoyed on its own or adorned with powdered sugar, whipped cream, or fresh berries. It pairs wonderfully with tea or coffee, making it the perfect companion for afternoon gatherings or a cozy evening treat. Regardless of how you enjoy it, this cake delivers a comforting taste of nostalgia, expertly crafted to align with contemporary dietary preferences without compromising on flavor or texture.
Ingredients
Gluten-free non-stick cooking spray
¾ cup plus 7 tablespoons sweet white rice flour
6 tablespoons potato starch
3 tablespoons tapioca starch
¾ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon kosher or sea salt
½ cup milk at room temperature
1 cup organic unsalted butter at room temperature
1 cup sugar
3 large eggs
1 ½ teaspoons vanilla extract
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Lightly spray a 9 by 5-inch loaf pan 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 becomes light and fluffy. Add the eggs, one at a time, mixing well and scraping down the sides after each addition. Add the vanilla extract and mix thoroughly.
With the mixer on low speed, gradually add the flour mixture and milk to the creamed butter, starting with half of the flour mixture, followed by the milk, and then the remaining flour mixture. Mix until just combined. Remove the bowl from the mixer and scrape the sides and bottom of the bowl thoroughly with a large spatula.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Check after 40 minutes, and if the top is becoming too brown, cover it with a sheet of foil to prevent over-browning.
Allow the cake to cool in the pan for a full 15 minutes before transferring it to a wire rack to complete the cooling process.
The cake will remain fresh and edible when wrapped in the refrigerator for at least three days.
Notes