I know. That is a bold statement. Perfect? Um, yes. I wouldn’t say it if I didn’t believe it. Do I need a pound cake in my house? No. But I’ve had a sick baby for 3 days and I needed something to entertain ME so I decided to bake or “play in the kitchen” as I like to call it. I’m glad though, because this recipe is a winner. I wish I knew more gluten free people I could make it for.
I researched a LOT of pound cake recipes. And I have made my fair share of gluten filled ones over the years. I have decided that the keys to a good, or better yet, an excellent, pound cake are:
1) Texture: A pound cake shouldn’t have a really fluffy texture. It is supposed to be a little dense.
2) Flavoring choice: I prefer almond, but lemon is pretty fabulous too.
3) Crust: A pound cake should have a crunchy outer crust. This is so important because it pairs great with the moist cake.
So, that is what I set out to accomplish. I read recipes from the Pioneer Woman, almost every Food Network chef, random people from allrecipes.com, epicurious, and recipezaar, and of course, all my favorite gluten free bloggers. And I decided not to copy one specific recipe, but rather combine elements of the ones that sounded the best to me. And I was prepared for it to totally flop since I knew I was taking a risk in making up my own recipe. My goodness! I was not prepared for it to be FANTASTIC. Yay for success!
Now, I should tell you. . . pound cake is not meant to be healthy. So, don’t make it and try to cut out sugar and fat. Ok? Good. Glad we are clear about that. Butter, ladies and gentlemen, is important in this recipe. It makes it GOOD.
Ok, here we go.
PERFECT POUND CAKE (Gluten Free or Regular)
3 sticks of butter, softened but not melted
2 3/4 cups granulated white sugar
3 cups Rice Flour Blend* (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
1/2 tsp salt
2/3 tsp baking powder
1 tsp xanthan gum
1 cup milk (I used whole)
1 tsp almond extract (or you can use whatever flavoring you like: vanilla, lemon, orange…)
*If you are not making this gluten free, just use 3 cups of all purpose flour and omit the xanthan gum.
Preheat oven to 350 degrees F. Butter and flour a tube or bundt pan.
With a mixer, cream butter and sugar together. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in almond extract (or your choice). Pour into prepared tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Mine baked for a hour and ten minutes and was perfect. Occasionally peek at the cake though. If they top starts to get really brown, you will need to lay a piece of foil loosely over it so that it can keep cooking internally without burning the top.
When it is done, remove it from the oven and let it sit in the pan for 10 minutes before inverting it onto a plate. If you do it sooner, your cake might fall slightly.
Enjoy it just plain, drizzled with chocolate sauce, or with strawberries and fresh whipped cream. Mmmmm….