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
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.
In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Set aside.
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.
Add eggs, one at a time, mixing well between each addition. Stop mixer. Scrape side and bottom of the bowl.
Mix an additional minute.
Reduce mixer speed to medium-low.
Add dry ingredients in three additions, alternating with buttermilk. (Begin and end with dry ingredients.)
Mix thoroughly after each addition of dry ingredients and buttermilk. Stop mixer. Scrape sides and bottom of bowl.
Add vanilla extract and blend to combine, about 30 seconds.
Spread dough evenly into prepared pan.
Bake for 45 minute or until a cake tester inserted into the center of the loaf comes out clean.
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.
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.