Gluten-free Pound Cake
This gluten-free pound cake is a flavorful, moist, dense pound cake, best served with fresh whipped cream or ice cream, and fresh berries.
Ingredients
Instructions
Preheat oven to 325°. Spray a bundt pan or 2 loaf pans with non-stick cooking spray.
In the bowl of your electric mixer, cream together the butter, cream cheese and sugar until light (medium speed -about 5 minutes).
Add the vanilla and almond extracts and beat another 30 seconds to mix well.
Place a sifter/sieve/strainer over a bowl. Measure the flour, cornstarch, and xanthan gum, and dump into the sifter. Sift together the dry ingredients. You can repeat to sift another time or I just used a whisk and really whisked them together well.
Break the 6 eggs into another bowl and set aside.
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Continue Reading at Mygluten Freekitchen →Chef's Notes
As always, be sure to double-check your ingredients for gluten. Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend!
Notes
As always, be sure to double-check your ingredients for gluten. Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend!
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