Name: Gluten Free Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 1 ½ cups gluten-free all-purpose flour blend; ½ cup almond flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; ½ cup Greek yogurt; Zest of 1 lemon (about 1 teaspoon)

Hey there, fellow food enthusiasts! Today, I’m thrilled to share with you a recipe that’s not only a treat for your taste buds but also caters to those who follow a gluten-free lifestyle. Join me in the delightful journey of creating a gluten-free pound cake that’s as rich in flavor as it is in heartiness. Whether you’re exploring gluten-free options due to dietary preferences or health reasons, this recipe promises not to compromise on taste or texture.

Picture this: a golden-brown pound cake with a tender crumb that practically melts in your mouth, leaving behind an irresistible aroma that fills your kitchen. What makes this recipe even more exciting is that it’s not just about dietary restrictions; it’s about crafting a dessert that everyone can relish and savor. So, without further ado, let’s dive into the world of gluten-free baking magic and whip up a pound cake that’s truly a masterpiece.

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Recipe Ingredients:

1 ½ cups gluten-free all-purpose flour blend
½ cup almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ cup Greek yogurt
Zest of 1 lemon (about 1 teaspoon)

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Ingredients Notes:

Now, let’s talk about these star players that come together to create a gluten-free pound cake masterpiece. When it comes to gluten-free baking, the right blend of flours can truly make or break the texture. Through experimentation (and a few delicious mishaps), I found that a combination of gluten-free all-purpose flour and almond flour strikes the perfect balance. The all-purpose flour blend ensures structure, while the almond flour adds a nutty richness that complements the cake’s flavor.

Speaking of flavor, don’t underestimate the power of a pinch of salt. It not only enhances the taste but also rounds out the sweetness, giving your pound cake an elevated dimension. Oh, and the baking powder and baking soda? These little leavening agents work in tandem to ensure that your cake rises to perfection, resulting in that delightful and airy crumb we all love.

Now, let’s talk butter. I’ve experimented with various fats, but there’s something about the creaminess of unsalted butter that elevates the texture and taste of this pound cake. It’s the foundation of indulgence, and you deserve nothing less!

Ah, eggs – the binding agents that bring everything together. I recommend using large eggs at room temperature for that impeccable consistency. And when it comes to vanilla extract, don’t skimp on quality. A teaspoon of the good stuff infuses the cake with a warm and inviting aroma.

Greek yogurt, a secret weapon in many of my recipes, serves as the moisture powerhouse here. It keeps the cake tender while adding a gentle tang that plays harmoniously with the sweetness.

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How to Make This Recipe:

1. Preparing the Pan:
Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan. You can line it with parchment paper for easy removal later. This step ensures your cake doesn’t stick and bakes evenly.

2. Mixing the Dry Ingredients:
In a bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and flavors throughout the cake.

3. Creaming the Butter and Sugar:
In another large bowl, using an electric mixer or a trusty whisk, cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This usually takes around 3-4 minutes. The incorporation of air here is what will give your pound cake that coveted softness.

4. Adding the Eggs:
One by one, add the room-temperature eggs, beating well after each addition. This process ensures that the eggs are fully incorporated, and the batter remains smooth.

5. Infusing Flavor:
Stir in the vanilla extract and the lemon zest. These ingredients introduce aromatic depth to your pound cake, making it irresistible from the very first scent to the last bite.

6. Incorporating Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Overmixing can result in a tougher texture, so a gentle hand is your best friend at this stage.

7. Introducing Creaminess:
Fold in the Greek yogurt until the batter is uniform and smooth. The yogurt not only adds moisture but also contributes to the cake’s luxurious texture.

8. Baking to Perfection:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The exact baking time might vary depending on your oven, so keep a close eye on it towards the end.

9. Cooling and Serving:
Once baked, remove the pan from the oven and let the pound cake cool in the pan for about 15 minutes. Then, gently run a knife around the edges to loosen the cake and carefully transfer it onto a wire rack to cool completely.

10. Savoring the Creation:
Slice a piece of your freshly baked gluten-free pound cake and let your taste buds embark on a delightful journey. Whether enjoyed on its own or accompanied by a dollop of whipped cream and fresh berries, this cake is a testament to the art of gluten-free baking done right.

11. Storing Your Masterpiece:
To keep your pound cake moist and delectable, wrap it tightly in plastic wrap or store it in an airtight container. It can be stored at room temperature for a few days, or you can refrigerate it for extended freshness.

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Storage and Freezing Instructions:

Storage:

Once your gluten-free pound cake has cooled completely, it’s time to think about how to keep its deliciousness intact. To extend its shelf life and maintain its texture, wrap the cake tightly in plastic wrap or store it in an airtight container. If you plan to consume it within a few days, leaving it at room temperature is perfectly fine. The cake should remain moist and delightful for about 3-4 days.

Freezing:

Yes, you absolutely can freeze your gluten-free pound cake! Maybe you want to have a slice on hand for an impromptu dessert or surprise guests. Here’s how to do it:

Cooling Phase: Ensure the cake is completely cool before freezing. Warm cakes can develop excess moisture when frozen.
Wrap It Well: Wrap the whole cake or individual slices tightly in plastic wrap. For added protection against freezer burn, place the wrapped cake in a layer of aluminum foil.
Into the Freezer: Place the wrapped cake in the freezer, preferably on a flat surface to prevent any distortion of shape. It’s a good idea to label the package with the date for easy tracking.
Freezing Time: Your frozen gluten-free pound cake can stay in the freezer for up to 2-3 months without significant loss of quality.

To Thaw and Serve:
When the time comes to enjoy your frozen pound cake:

Slow Thawing: Transfer the wrapped cake from the freezer to the refrigerator and let it thaw slowly overnight. This gradual thawing helps retain moisture.
Room Temperature Finish: Once the cake is mostly thawed, allow it to come to room temperature before serving. This ensures the best texture and flavor.

Tips to Make This Recipe:

Dos:

Room Temperature Ingredients: Allowing butter, eggs, and yogurt to come to room temperature before mixing them ensures a smoother batter and even baking.
Measure Accurately: Precision in measuring dry and wet ingredients ensures the right balance and consistency in your pound cake.
Gentle Folding: When incorporating dry ingredients and yogurt, gentle folding prevents overmixing, resulting in a tender crumb.

Don’ts:

Rushing the Cooling: Ensure your cake is fully cooled before attempting to store or freeze it. A warm cake can release excess moisture, leading to textural issues.
Overmixing Batter: Overmixing can lead to a dense cake. Mix just until ingredients are combined to avoid this.
Neglecting Thawing Time: If you’re thawing a frozen pound cake, avoid quick methods like microwaving, as they can unevenly heat the cake and affect its texture.

Extra Pointers:

Experiment with Add-Ins: While this recipe is a classic, feel free to experiment by adding chopped nuts, chocolate chips, or even fresh berries to the batter for a delightful twist.
Customize Flavors: Swap out the lemon zest for orange zest or even a touch of almond extract for different flavor profiles.
Texture Check: To ensure your cake is done, insert a toothpick into the center. It should come out with a few moist crumbs clinging to it, not wet batter.

Frequently Asked Questions:

Q1: Can I substitute the almond flour for another type of gluten-free flour?
A1: While almond flour contributes to the cake’s unique texture, you can experiment with other gluten-free flours like coconut or rice flour. Just be aware that the texture and taste may vary slightly.

Q2: Can I use regular yogurt instead of Greek yogurt?
A2: Yes, you can use regular yogurt, but Greek yogurt’s thickness adds a creamy texture. If using regular yogurt, consider straining it to remove excess moisture.

Q3: My pound cake sank in the middle. What went wrong?
A3: Sinking could be due to underbaking, opening the oven door too early, or too much leavening. Ensure the cake is fully baked and resist the temptation to peek while it’s rising.

Q4: Can I reduce the sugar without affecting the taste?
A4: While sugar contributes to taste and texture, you can slightly reduce the sugar amount. Keep in mind that it might alter the overall sweetness and moistness.

Q5: Can I make this pound cake dairy-free?
A5: Absolutely! Swap out the butter for a dairy-free alternative, and use non-dairy yogurt. Just ensure the substitutions have a similar fat content for the best results.

Gluten Free Pound Cake

Recipe by Arthur Wilson

Servings

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Prep time

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Cooking time