Nut-Free Gluten-Free Pound Cake
Delight in every slice of this Nut-Free Gluten-Free Pound Cake, a perfectly moist and tender treat that's ideal for those with dietary restrictions. Made with gluten-free all-purpose flour and cornstarch for a soft and airy crumb, this recipe is completely free of nuts, making it a safe and delicious option for anyone with nut allergies. Creamy butter and a hint of vanilla bring a classic richness, while the delicate balance of baking powder and milk ensures an even rise and melt-in-your-mouth texture. Perfect for dessert, brunch, or an afternoon snack, this versatile loaf can be enjoyed plain or topped with whipped cream and fresh fruit. With a quick 20-minute prep time, this allergen-friendly cake is as easy to make as it is delightful to eat!
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Ingredients
- 180 grams Gluten-free all-purpose flour
- 30 grams Cornstarch
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 225 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 units Large eggs, room temperature
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
Directions
Step 1
Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 4
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
Step 5
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no flour streaks remain.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the pound cake to cool in the pan for about 10 minutes. Then use the parchment paper to lift the cake out of the pan and transfer it to a wire rack to cool completely.
Step 9
Serve slices of the pound cake plain or with a dollop of whipped cream or a fresh fruit compote.
Nutrition Facts
| Serving size | (929.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3469.9 |
| Total Fat 203.7g | 0% |
| Saturated Fat 122.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1064.0mg | 0% |
| Sodium 2373.7mg | 0% |
| Total Carbohydrate 400.0g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 207.7g | |
| Protein 28.4g | 0% |
| Vitamin D 174.5IU | 0% |
| Calcium 303.6mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 459.1mg | 0% |
Source of Calories