Pound cake and I have a long history.
My mother used to serve it all the time and as a teenager, there were many times when I nursed a broken heart with a loaf of pound cake. Somehow it was able to restore my will to live in those tumultuous teen angst times.
So when I went gluten free I was determined to make a classic, gluten free pound cake.
The original recipe calls for a pound of butter, a pound of flour, a pound of eggs, and a pound of sugar – thus the name pound cake.
I played with these proportions to make a lighter version that still has the classic taste and
texture because let’s face it – a cake made with a pound of each of those ingredients would probably feed an army.
It is important to either use a pastry-quality gluten-free flour blend or make your own with a combination of superfine white rice flour, sweet rice flour, potato and tapioca starches and a little xanthan gum.
Gluten free flours made
with beans are not going to give you a classic pound cake.
Make sure all your ingredients are at room temperature and don’t skimp on the time in the mixer. It’s also important to add each egg separately and beat well after each addition.
I find that when people have trouble baking, it is usually because they don’t follow every step exactly. While I am usually all for shortcuts in cooking, baking is another story.
Don’t be intimidated – use quality ingredients and follow directions and you too can have a long history and beautiful love affair with pound cake!
Gluten Free Pound Cake
Makes 1 nine-inch loaf
¾ cup plus 2 tablespoons superfine or Asian white rice flour
5 tablespoons superfine or Asian sweet 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 organic sugar
3 large organic eggs
1½ teaspoons pure vanilla extract
Gluten free non-stick cooking spray
Preheat oven to 350 degrees. Spray 9x5-inch loaf pan lightly with cooking spray.
In a large mixing bowl, whisk together sweet rice flour blend, baking powder and salt.
In an electric mixer with a paddle attachment, cream butter and sugar on medium-high for 5 minutes until light and fluffy. Add eggs, 1 at a time, mixing well and scraping down the sides after each addition. Add vanilla and mix well.
With mixer on low, add flour mixture and milk to creamed butter starting with half of the flour mixture, then the milk, then the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrape sides and bottom of bowl well with a large spatula.
Pour batter into prepared pan and bake for 50 to 60 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Check after 40 minutes and if the top is becoming too brown, place a sheet of foil over to protect it. Let cool in pan for 15 minutes. Remove and place on wire rack to finish cooling.
Store covered, in refrigerator. Cake will stay fresh for at least 3 days.