Talk about easy. If I had known that gluten-free pound cake could be so easy I would have made it a long time ago.
Since my husband’s Celiac disease diagnosis over a year ago, he has devoured gluten-free cupcakes from Callie’s Cupcakes and Creations, an excellent local bakery, a few times, but he has not had any pound cake!
No pound cake for over a year!
I’m sure he has suffered greatly as pound cake was always his favorite dessert.
He’s been deprived – until now. I certainly won’t be able to make this too often because it is a definite indulgence for special occasions!
Here’s the recipe:
2 1/2 cups sugar (next time I will use 3 cups sugar)
2 sticks butter (I used salted)
1/2 teaspoon salt
2 teaspoons vanilla
1 cup half and half
3 cups gluten free flour. **I use Cup4Cup – expensive but worth it!
Preheat oven to 350.
Generously butter and flour 2 loaf pans or one bundt pan. (I used one bundt pan and one loaf for smaller cakes and shortened cooking time to 40-45 mins)
Bring eggs, butter and half and half to room temperature.
Cream sugar and butter until smooth and fluffy. Add vanilla.
Add eggs one egg at a time to the creamed mixture blending each egg thoroughly. Use a spatula to scrape sides down frequently.
Mix flour and salt in separate bowl.
Alternate adding flour mixture and half and half until all ingredients are thoroughly blended.
Pour batter into prepared pan(s).
Bake for 1 hour or until lightly browned and toothpick comes out clean.
Let rest 5 minutes then remove from pan on cooling rack.
Tips and Notes
1. Don’t skimp – splurge on the Cup4Cup GF flour. You will be glad you did.
2. I was shocked at how sticky and dough-like the batter was, but the cake came out beautifully.
3. Don’t be surprised to see the cake puffing up out of the pan(s). It will fall a bit when it comes out of the oven.
4. Enjoy with berries and whipped cream or go all out like I did and make some cream cheese frosting to add as desired.
5. This cake freezes nicely!
Enjoy this rich cake by itself, buttered and toasted in the oven, with berries and cream or with a bit of frosting… There is no way to go wrong with this cake.
Your friends will not believe it’s gluten-free.