Gluten-Free Vanilla Pound Cake–Yum!
Nothing says Summer to me like strawberry shortcake. But gluten-free? Where would I find a pound cake recipe good enough for that? Well, right here! This pound cake recipe makes a large Bundt cake so you can serve lots of people. And it tastes simply heavenly!
It mixes quickly and easily. It bakes up to a beautiful golden brown. I had just a little left over so I froze the last 2 or 3 slices. Now that I have fresh blueberries, I guess I’ll just have to thaw them and serve that too!
I know if you try this recipe, you will have a new family favorite! Enjoy!
Delicious and Gluten-Free Vanilla Pound Cake
Ingredients
- 2 cups sugar
- 1 cup unsalted butter (at room temperature)
- 4 eggs
- 3 cups Baking Free™ gluten-free All Purpose Flour (more to dust pan)
- 2 teaspoons baking powder
- ¼ teaspoon xanthan gum
- 1 cup milk
Instructions
- Heat oven to 350 degrees F. Grease a 12-cup Bundt pan or 10 inch tube pan; sprinkle with gf flour. Set aside.
- Combine sugar and butter in bowl for stand mixer. Beat at medium speed until creamy, scraping bowl often. Add one egg at a time, beating well after each addition. Add vanilla and mix well.
- In another bowl, whisk together the gluten-free flour, xanthan gum and baking powder in a bowl. Gradually add the dry ingredients alternatively with the milk to the sugar/butter mixture beating at low speed until well mixed. Scrape sides as needed.
- Pour batter into prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely on baking rack.
Notes
Picture shows cake with fresh strawberries and whipped cream. Delicious!
Do you have other recipes for Bundt/tube pan? I’m thrilled to be able to use my ‘old’ baking pan(s) w/this recipe.
At the moment I do not. But I do have a family recipe that I will be baking for a New Years day party. It is a cinnamon coffee cake that uses the old tube pan. I will post it the first week in January assuming I can adapt it to gf baking. I find most recipes work with our flour. I bake them one time without any adjustment, and if necessary, often add 1/2 to 1 teaspoon xanthan gum. If you have any family recipes for these pans, I’d love to work on a favorite for you. Let me know.