Best 6 Gluten Free Pound Cake Recipes

GLUTEN-FREE POUND CAKE WITH CRANBERRIES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, and orange zest on medium-high until very light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla and salt. With mixer on low, gradually add flour blend and cinnamon and beat until just combined (do not overmix). Fold in pecans and cranberries.
• Transfer batter to pan, smooth top, and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 1 1/4 hours (cover with foil if browning too quickly). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely. Dust with confectioners' sugar before serving.

GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
• Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
• Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
• Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
• Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
• Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.

GLUTEN-FREE CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour).
• In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low; gradually beat in eggs and 2 teaspoons of the vanilla until blended. Gradually add flour mixture, beating on low speed just until combined.
• Transfer half of the batter to small bowl; stir in cinnamon. Alternately spoon plain batter and cinnamon batter into pan and swirl with knife.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.

GLUTEN-FREE MASCARPONE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour.
• Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed.
• Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.

GLUTEN-FREE LEMON POUND CAKE

Steps:

• Heat oven to 350°F. Butter 9x5-inch loaf pan; sprinkle with 1 teaspoon of the dry cake mix.
• In large bowl, beat butter and cottage cheese with electric mixer on medium speed until well blended. Beat in eggs one at a time. Beat in vanilla, almond extract and lemon peel. Beat in cake mix just until well mixed. Batter will be thick and slightly lumpy. Scoop it into pan, and spread evenly.
• Bake 1 hour and 20 minutes. Cool 10 minutes in pan on wire rack.
• Loosen sides of loaves from pan; remove from pan and place top side up on sire rack. Cool completely, about 3 hours before slicing. Sprinkle with powdered sugar before serving.

GLUTEN FREE POUND CAKE

Steps:

• Heat oven to 350°F. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed. Stir together flour blend and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed. Pour batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Nutrition Facts (1 serving): Calories: 330, Fat: 13g, Cholesterol: 85mg, Sodium: 170mg, Carbohydrates: 51g, Dietary Fiber: 1g, Protein: 3g