Gluten free Pound Cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 237.4
- Total Fat: 22.1 g
- Cholesterol: 83.5 mg
- Sodium: 90.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.8 g
- Protein: 5.3 g
View full nutritional breakdown of Gluten free Pound Cake calories by ingredient
Introduction
Makes 2 loaves. All ingredients should be at room temperature. Makes 2 loaves. All ingredients should be at room temperature.Number of Servings: 20
Ingredients
-
2 sticks Butter, unsalted
1 cup Sugar In The Raw
3 cups Almond Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
4 large Eggs
1 large Egg Yolk
3/4 cup Heavy Whipping Cream
3/4 tsp Lemon Juice
1 tsp almond extract
1 tsp Almond Extract (by CRANKYGIRL)
Tips
The recipe for the lemon mousse cake only uses one loaf of pound cake. Enjoy the second one plain, or with chocolate sauce, or fresh fruit.
Directions
Preheat the oven to 350 degrees F. Spray 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans with PAM; sprinkle the bottom of 2 pans with about 1 teaspoon of Sugar In the Raw..
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs and egg yolk into the mixture, 1 at a time.
In a large bowl, sift together the almond flour, baking powder, baking soda, and salt. In another bowl, combine the cream and lemon juice to make buttermilk. Add the almond extract. Add the flour mixture and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
Serving Size: Makes 2 loaves, calculated at 10 slices per loaf.
If using with the Lemon Mousse frosting, slice one loaf into 10 pieces, and then cut each piece in half. Place in an even layer in a spring form pan. Cover with the lemon mousse frosting. Refrigerate or freeze.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs and egg yolk into the mixture, 1 at a time.
In a large bowl, sift together the almond flour, baking powder, baking soda, and salt. In another bowl, combine the cream and lemon juice to make buttermilk. Add the almond extract. Add the flour mixture and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
Serving Size: Makes 2 loaves, calculated at 10 slices per loaf.
If using with the Lemon Mousse frosting, slice one loaf into 10 pieces, and then cut each piece in half. Place in an even layer in a spring form pan. Cover with the lemon mousse frosting. Refrigerate or freeze.
