Gluten Free Pound Cake

Gluten Free PoundcakeSo I’ve been doing this whole Eat to Live diet for a few weeks now and this week I was just dying for some dessert. I guess that’s the good thing about being gluten free: you can’t just eat any dessert that you feel like eating. So, I saved up for what I call my cheat day. I don’t go crazy on cheat day, but I save special treats for cheat day like a cup of coffee with coconut creamer in it and dessert. The strawberries are starting to go on sale this time of year, so I was jonesing for some pound cake. This is a great recipe. You really wouldn’t know it’s gluten free unless someone were to tell you. It has that slightly spongey texture (which is not often found in gluten free products) and that silky kind of mouth feel to it like regular pound cake has. This is kind of a half of a pound cake: I didn’t use a full pound of butter or sugar in it, but it’s still tasty. Give it a try. Enjoy!

1 Cup Butter
1 Cup Sugar
4 Eggs
1 Teaspoon Almond Extract
Juice and Zest of 1 Lemon
1 Cup Brown Rice Flour
½ Cup Almond Flour
½ Cup Coconut Flour
1 Teaspoon Baking Powder
1 Teaspoon Xanthan Gum


Preheat oven to 375º. Prepare a 9x3x5 inch loaf pan with non-stick cooking spray. In a large mixing bowl, cream together butter and sugar. When fluffy, add in eggs one at a time and beat thoroughly. Add in the almond extract, lemon juice and lemon zest. In a medium sized mixing bowl, mix together the remaining ingredients. Add dry ingredients to butter mixture and mix on medium speed for about 2 minutes until well mixed. Add mixture to prepared loaf pan. Bake in preheated oven, on middle shelf, for about 60 minutes, until toothpick inserted comes out clean. Let cool slightly before removing from loaf pan and cool on cooling rack before slicing.


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