Gluten Free Pound Cake

easyhealthyrecipes.com/gluten-free-pound-cake/

A gluten-free version of a classic dessert that's super versatile and easy to make, with a moist, buttery, rich sponge. Serve with whipped cream and fresh fruit or make a thick, sweet vanilla or lemon glaze.

Prep: 15

Cook: 1 20

Cool: 2

Total: 3 35

Recipe makes approximately 12 servings

Equipment Needed

Oven
neutral-flavored cooking spray
10-inch bundt pan
Large mixing bowl (or stand mixer bowl)
Hand mixer (or stand mixer)
flour sifter
toothpick
Aluminum foil
Wire cooling rack

Ingredients Needed

1 ½ cups unsalted butter (at room temperature)
1 8-ounce block full-fat cream cheese (at room temperature)
2 ½ cups granulated sugar
6 large eggs (at room temperature)
2 ½ cups King Arthur gluten-free measure for measure flour
¼ cup cornstarch
½ teaspoon fresh baking powder
½ teaspoon salt
2 teaspoons pure vanilla extract

Get Recipe Ingredients

Instructions

Preheat oven to 325° Fahrenheit. Coat insides of bundt pan with neutral cooking spray, covering bottom and sides of pan completely. Set aside.
Add 1 ½ cups unsalted butter and 1 8-ounce block full-fat cream cheese to large mixing bowl. Use hand mixer or stand mixer to cream ingredients together until fully incorporated.
Add 2 ½ cups granulated sugar in small increments, mixing constantly, until all sugar has been added and mixture is fluffy.
Crack 2 eggs directly into bowl and mix until eggs are incorporated. Repeat until 6 large eggs have been added.
Add 2 ½ cups King Arthur gluten-free measure for measure flour, ¼ cup cornstarch, ½ teaspoon fresh baking powder, and ½ teaspoon salt to flour sifter. Sift dry ingredients directly into bowl of wet ingredients. Mix ingredients together until fully combined.
Add 2 teaspoons pure vanilla extract and mix until combined.
Transfer prepared cake batter to greased bundt pan. Tap bottom of pan on counter 2 to 3 times in order to eliminate any bubbles.
Place bundt pan in preheated oven. Bake cake 40 minutes.
After 40 minutes, loosely tent aluminum foil over top of bundt pan. Return pan to oven. Bake 20 minutes.
After 1 hour total bake time, check doneness of cake. Insert toothpick into center of cake, then immediately remove toothpick. Continue baking cake, covered with foil, checking every few minutes until toothpick comes out of cake completely clean or covered in very few crumbs.
When cake is fully baked, carefully remove bundt pan from oven and set aside. Let cake cool in pan 2 hours.
After 2 hours, place inverted wire rack over top of bundt pan. Hold rack against pan while carefully inverting pan, flipping bundt cake over and onto wire cooling rack.
Set cake aside on wire rack, allowing cake to cool completely. Once cooled, decorate cake as desired before serving.

Recipe Notes

Storage: Store cooled cake in airtight container at room temperature up to 5 days.

Nutrition Info (Approximate)