Tag Archives: pound cake

Cream Cheese Pound Cake

I have fallen off the food blogging bandwagon a bit. My apologies. It is not because I haven’t been cooking or haven’t had any yummy recipes to share. I actually have a list of things I want to post here. But life got busy and we had our 4th baby 8 weeks ago.  .  . another little GIRL! We are thrilled with the new addition to our family. Mary is a joy already and her sister and brothers are completely delighted with her. Here is a picture of her for those of you who care about such things.

One might ask how many pound cake recipes is allowable on a single food blog? I’m figuring you can’t have too many yummy pound cake recipes. 🙂  So, when I saw this pound cake featured on Foodgawker, I was eager to try my hand at making it gluten free. And it has been a successful recipe over and over again now. I first made it for our monthly church potluck and it was quickly devoured by everyone, no one guessing it didn’t contain any gluten.  And might I add what a pretty cake it is when it is covered with a white glaze and topped with fresh cut strawberries? Its a real beauty.

Don’t be scared by the long baking time listed on the recipe. It makes for a really moist cake with a wonderful classic pound cake crust on the outside. Of course, keep an eye on it, checking periodically. Everyone’s oven is different. If yours starts to get too dark on top, just cover it loosely with some foil.

Hope you enjoy it as much as we have!

Cream Cheese Pound Cake (Original recipe from HERE)

Makes 12 servings
Ingredients
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
2 cups white rice flour

2/3 cup tapioca flour

1/3 cup corn starch

1 tsp xanthan gum
1/8 teaspoon salt
1 tablespoon vanilla extract

Directions
Preheat oven to 300°F.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended.  Stir in vanilla.  Spoon batter into a greased and floured 10-inch tube pan.

Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.

Cover with glaze from the original recipe Here and top with fresh strawberries.

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Lemon Pound Cake (Gluten Free)

My sweet friend, Stephanie, called me today because she was making a meal for a friend of hers who eats gluten free. We chatted about options for their meal and then I decided to offer to make them a pound cake.  I ‘ve been dying for an excuse to re-make my pound cake, doing lemon this time.  I had so much fun tweaking the flavors until I thought it had the perfect amount of tangy lemon and the right texture.  I made two mini muffins first, to make sure I had it perfect, before baking the whole cake.  I think you will greatly enjoy this!  Something about lemon flavor makes me feel like Spring is on the horizon.

And of course, if you don’t need a gluten free cake, just adapt it per my instructions at the bottom of the recipe.

Enjoy!

Lemon Pound Cake (Gluten Free)

*Adapted from my “Perfect Pound Cake”

INGREDIENTS:

3 sticks of butter, softened but not melted

2 3/4 cups granulated white sugar

5 eggs

3 cups Rice Flour Blend* (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour). I was actually out of potato starch and tapioca flour today so I used a cup of corn starch and 2 cups of rice flour. It worked GREAT. Wonderful texture.

1/2 tsp salt

3/4 tsp baking powder

1  tsp xanthan gum

3/4  cup milk (I used whole)

Juice of one lemon (about 1/4 cup)

Zest of 2 lemons

*If you are not making this gluten free, just use 3 cups of all purpose flour and omit the xanthan gum.

DIRECTIONS:

Preheat oven to 350 degrees F.  Butter and flour a tube or bundt pan. Don’t use Pam or nonstick cooking spray.  I have tried doing that and the cake sticks to the pan every time.

With a mixer, cream butter and sugar together.  Add eggs, 1 at a time, beating after each addition. Mix in lemon juice.  Mix in milk.  Stir dry ingredients together in a bowl.  Add lemon zest to dry ingredients. Slowly add dry ingredients to the mixing bowl.  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. I sprayed my foil with non stick spray this time too because last time the cake adhered to the foil in places.

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.

Make a glaze by combining the juice of one lemon and 1 cup of powdered sugar.  Whisk until no lumps remain.  When cake is cool, pour the glaze over the cake.

Perfect Pound Cake (Gluten Free)

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)

INGREDIENTS:

3 sticks of butter, softened but not melted

2 3/4 cups granulated white sugar

5 eggs

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.

DIRECTIONS:

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….