Pound cake is one of my favorite breakfasts. It’s simple, light and fluffy, tastes great and it goes well with almost everything. It’s a very basic recipe with simple ingredients and everyone can find their own way to enjoy it. This week was my very first time baking pound cake and I used Paula Deen’s recipe as a guide. I made a few changes but mostly, I gluten-freed it. Here’s what you need.
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 2/3 cup brown rice flour
- 2/3 cup amaranth flour
- 1/3 cup millet flour
- 1/3 cup chickpea flour
- 1 teaspoon guar gum
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 3 sticks butter, softened
- 3 cup sugar
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla
Preheat oven to 350F.
It’s a pretty simple recipe to follow. Mix all the dry ingredients together in a large bowl (potato starch to cream of tartar on the ingredient list) and put aside until later.
In another large mixing bowl, cream the butter and slowly add sugar. Add eggs one at a time and mix after each addition.
Then, slowly start adding the dry ingredients to the cream mixture, alternating with milk. When the batter has been all mixed together and looks pretty and fluffy, stir in the vanilla.
I believe pound cakes are usually baked in tube pans, but I didn’t have one of those. So I used two round baking pans, which I greased with butter, before pouring the cake mix in.
Bake for about 40 minutes, or until it is ready (when you can insert a toothpick in the middle and have it come out clean).
Before trying to take it out of the pan, let it cool for 15-20 minutes. Then, just put a plate on top of the cake pan and flip it. If your dish was well greased, it won’t stick.
I cut mine up in many smaller slices and stored it right away in a tupperware. It lasted all week.
This is a great, very basic recipe and the next time I make it, I think I’ll be more creative. It would be delicious with pineapple slices in there, or a little bit of orange juice in the batter. What would you add to yours?