There are some basic recipes that you just must have in your recipe book and this is one of them. I’ve spent many years avoiding gluten-free cakes because they’re often fussy and unreliable. That is NOT true of this beautiful, dense, normal-looking pound cake.
It is quick to put together, it bakes up tall and stays tall! It’s going to be my new go-to cake recipe for all celebrations.
I did a bit of experimenting with pound cake recipes and they didn’t work out very well. Frustrating to throw entire cakes in the garbage but I did. So, I decided to go about it more methodically. This recipe is a combination of aspects I liked about three different recipes. I tested, tweaked and tested again. It’s perfect.
Pound cake can be used for so many recipes and desserts, it really should be one of those recipe you can put together in your sleep – especially because I’ve never seen a good gluten-free pound cake on the market.
A few notes:
• All ingredients should be at room temperature. This ensures it will be smooth and fluffy.
• The 5 large eggs should equal about 1 ¼ cups total. Because the eggs from my chickens aren’t standard sizes, I like to call that out for those of you who raise your own.
• Do not mix this on high speed. If you’re using a mixer, just keep it on stir so it doesn’t allow many air bubbles to form.
• After you pour the batter into the cake pan, make sure to tap it on the counter a few times to disperse any bubbles that may have formed, regardless of how carefully you mixed it.
• Allow the cake to cool completely before removing from the pan. It firms up as it cools.
[tasty-recipe id=”4853″]