Gluten-Free Pound Cake
Discover the perfect blend of indulgence and dietary mindfulness with this Gluten-Free Pound Cake recipe! Crafted with gluten-free all-purpose flour and a touch of xanthan gum for that signature moist and tender crumb, this cake is a deliciously inclusive treat for those avoiding gluten. Rich, buttery flavors shine through every slice, complemented by a hint of vanilla for a classic taste that's hard to resist. With simple prep and a golden bake time of just 60 minutes, this dessert is ideal for your next gathering or a cozy afternoon treat. Whether you enjoy it plain or topped with fresh berries and whipped cream, this cake guarantees satisfaction without compromise!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, beat the unsalted butter at room temperature with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add the granulated sugar to the butter, continuing to beat on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
Add the eggs one at a time, beating well after each addition, making sure each egg is fully incorporated before adding the next.
Mix in the vanilla extract until well combined.
Reduce the mixer speed to low and alternate adding the dry flour mixture and the whole milk to the batter, starting and ending with the flour mixture. Mix just until combined, being careful not to over-mix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan and let it cool completely on the wire rack before slicing.
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 526.0 g | 191% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 307.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 311 mg | 24% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
