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    00 Classic Gluten Free Pound Cake - Basic Recipe and More - Gluten Free On A Shoestring

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    A delca-
    This recipe from Nicole Hunn for a classic gluten free pound cake can be made in under an hour with ingredients like butter, sugar, eggs, vanilla, gluten free flour blend and xanthan gum. The batter is mixed and poured into a greased loaf pan before baking for 50 minutes until a toothpick inserted in the center comes out clean. Notes provide options to adjust the number of eggs or use a gluten free cake flour blend to improve the recipe.

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    00 Classic Gluten Free Pound Cake - Basic Recipe and More - Gluten Free On A Shoestring

    Uploaded by

    A delca-
    160 views2 pages
    This recipe from Nicole Hunn for a classic gluten free pound cake can be made in under an hour with ingredients like butter, sugar, eggs, vanilla, gluten free flour blend and xanthan gum. The batter is mixed and poured into a greased loaf pan before baking for 50 minutes until a toothpick inserted in the center comes out clean. Notes provide options to adjust the number of eggs or use a gluten free cake flour blend to improve the recipe.

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    Cake

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    00 Classic Gluten Free Pound Cake _ Basic Recipe and More - Gluten Free on a Shoestring

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    This recipe from Nicole Hunn for a classic gluten free pound cake can be made in under an hour with ingredients like butter, sugar, eggs, vanilla, gluten free flour blend and xanthan gum. The batter is mixed and poured into a greased loaf pan before baking for 50 minutes until a toothpick inserted in the center comes out clean. Notes provide options to adjust the number of eggs or use a gluten free cake flour blend to improve the recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    160 views2 pages

    00 Classic Gluten Free Pound Cake - Basic Recipe and More - Gluten Free On A Shoestring

    Uploaded by

    A delca-
    This recipe from Nicole Hunn for a classic gluten free pound cake can be made in under an hour with ingredients like butter, sugar, eggs, vanilla, gluten free flour blend and xanthan gum. The batter is mixed and poured into a greased loaf pan before baking for 50 minutes until a toothpick inserted in the center comes out clean. Notes provide options to adjust the number of eggs or use a gluten free cake flour blend to improve the recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Classic Gluten Free Pound Cake | Basic

    Recipe and More


    Try this gluten free pound cake recipe to make your own version of this
    traditional treat. We've also got more gf pound cake recipes for you to try.
    Course: Cake
    Cuisine: American Save
    Prep Time:
    15 minutes
    Cook Time:
    50 minutes
    Yield: 1 loaf pound cake
    Author: Nicole Hunn

    INGREDIENTS INSTRUCTIONS
    16 tablespoons (224 g) 1. Preheat your oven to 325°F. Grease well a standard loaf pan
    unsalted butter at room (about 9-inches x 5-inches, or a bit smaller) and set it aside.
    temperature 2. In the bowl of a stand mixer fitted with the paddle
    1 cup (200 g) granulated attachment or a large bowl with a handheld mixer, cream the
    sugar butter on medium-high speed until it is light and fluffy.
    5 eggs (9 ounces) at room
    3. Add the sugar, and then the eggs (slowly, while the mixer is
    temperature, beaten (See
    on low speed) and vanilla, beating after each addition until
    Recipe Notes)
    well-combined. Turn the mixer speed up to medium-high,
    2 teaspoons pure vanilla
    and beat until smooth.
    extract or 1 1/2 teaspoons
    vanilla extract + 1/2 4. In a small bowl, place the flour blend, xanthan gum and salt,
    teaspoon almond extract and whisk to combine well. Add the flour mixture, about ¼
    1.57 cups (220 g) all cup at a time, to the mixer bowl with the wet ingredients, and
    purpose gluten free flour mix until just combined.
    blend (1 cup + 9 5. The batter will be thick but soft and smooth. Scrape the
    tablespoons) (See Recipe mixture into the prepared loaf pan, and smooth the top with
    Notes) a wet spatula. Carefully bang the bottom of the pan a few
    1/2 teaspoon xanthan gum times on the counter to release any air bubbles.
    omit if your blend already 6. Place the loaf pan in the center of the preheated oven and
    contains it bake, rotating once during baking, until lightly golden brown
    1 teaspoon kosher salt all over and a toothpick inserted in the center comes out
    clean (about 50 minutes).
    7. Remove from the oven and place the cake, still in the pan, on
    a wire rack to cool for at least 30 minutes before removing
    from the pan and allowing to cool completely.
    NOTES
    A note about the number of eggs. You may need 4 or 5 eggs. The important part is to measure out 9
    ounces of eggs, by weight. Just beat together 4 eggs and, if you need more, beat a 5th egg
    separately and add only as much as necessary to reach 9 ounces, by weight.

    A note about the gf flour blend.I really like this recipe even better when it’s made with gluten free
    cake flour, which is a blend of 82% all purpose gluten free flour + 18% cornstarch. In this recipe, that
    would be 180 grams all purpose gluten free flour + 40 grams cornstarch.

    This recipe was originally published on the blog in 2013. Photos updated to showcase the true beauty
    of this gluten free pound cake, and the recipe modified just a bit in 2015. A lot of text added in 2022.

    Classic Gluten Free Pound Cake | Basic Recipe and More from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at
    https://glutenfreeonashoestring.com/classic-gluten-free-pound-cake/

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