Gluten-Free Tuesday: Buttermilk Pound Cake

Gluten-Free Tuesday: Buttermilk Pound Cake
You can never have too many dessert recipes, so give Gluten-Free Tuesday: Buttermilk Pound Cake a try. This gluten free and vegetarian recipe serves 6. One portion of this dish contains around 6g of protein, 26g of fat, and a total of 658 calories. A mixture of baking powder, confectioners' sugar, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Prepare the cake
2
Preheat oven to 350°F. Grease 9x5 baking pan with nonstick cooking spray or grease with solid shortening and dust with white rice flour. Set pan aside.
Ingredients you will need
White Rice FlourWhite Rice Flour
Cooking SprayCooking Spray
ShorteningShortening
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Baking PanBaking Pan
OvenOven
3
In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Set aside.
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Corn StarchCorn Starch
SaltSalt
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WhiskWhisk
BowlBowl
4
Fit stand mixer with paddle attachment. In bowl of stand mixer, cream butter and sugar together on medium speed until light and fluffy, about two minutes. After one minute, stop mixer. Scrape paddle and sides and bottom of bowl.
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ButterButter
CreamCream
SugarSugar
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Stand MixerStand Mixer
BowlBowl
5
Add eggs, one at a time, mixing well between each addition. Stop mixer. Scrape side and bottom of the bowl.
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EggEgg
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BlenderBlender
BowlBowl
6
Mix an additional minute.
7
Reduce mixer speed to medium-low.
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BlenderBlender
8
Add dry ingredients in three additions, alternating with buttermilk. (Begin and end with dry ingredients.)
Ingredients you will need
ButtermilkButtermilk
9
Mix thoroughly after each addition of dry ingredients and buttermilk. Stop mixer. Scrape sides and bottom of bowl.
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ButtermilkButtermilk
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BlenderBlender
BowlBowl
10
Add vanilla extract and blend to combine, about 30 seconds.
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Vanilla ExtractVanilla Extract
11
Spread dough evenly into prepared pan.
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SpreadSpread
DoughDough
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Frying PanFrying Pan
12
Bake for 45 minute or until a cake tester inserted into the center of the loaf comes out clean.
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OvenOven
13
Remove pan from oven and place on a wire rack to cool. Allow loaf to cool in the pan for five minutes. After five minutes, turn loaf out onto the wire rack and allow to cool completely.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
14
Prepare glaze: In small bowl, slowly whisk confectioners’ sugar into lemon juice. Once the loaf has cooled, place a piece of parchment under the wire rack and glaze each loaf.
Ingredients you will need
Lemon JuiceLemon Juice
GlazeGlaze
SugarSugar
Equipment you will use
Wire RackWire Rack
WhiskWhisk
BowlBowl
DifficultyHard
Ready In45 m.
Servings6
Health Score2
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