There are a lot of different things that come to mind when you think comfort food. For me, it can be something as simple as a cookie or in the summer some homemade ice cream. A lot of my favorite summer recipes start with a cake base, and it’s almost impossible to find a gluten free one at the store. So today, I got into the kitchen and started making my own mini pound cakes to enjoy a few of these recipes. To make this recipe, I actually used a Nordicware Mini-bundt pan – and it makes 12 mini-cakes! If you want a more traditional pound cake, you can use a regular sized bundt pan and make one large cake. This is a super easy recipe for a gluten free pound cake for any of your dessert needs!
- 1 lb Butter, softened + 2 Tbsp Melted
- 3 cups Sugar
- 6 large Eggs
- 4 cups Gluten Free Flour Blend (Bob's Red Mill 1to1 Flour or 2 1/4 cup White Rice Flour and 1 3/4 cup Tapioca Starch) + additional for dusting
- 3/4 cup Milk
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- Preheat your oven to 300 degrees
- Brush the inside of your pan(s) with the melted butter, and dust with a little flour. Set aside.
- In your mixer, beat your butter on medium speed for about 5 minutes until it is light and fluffy. Add in your sugar slowly and cream it together.
- Add your eggs one by one to the mixer and beat until they're fully itegrated.
- Add your flour blend to the mix, alternating between flour and milk. When it is fully added in, scrape down the sides, adding your extracts in before mixing together again.
- Fill your prepared pan 2/3rds of the way full, and tap the bottom of your pan to remove any air bubbles.
- Bake mini-cakes for approximately 45 minutes, or a full sized bunt pan for about 90, or until a tester comes out of the center clean.
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