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Pound cake is one of my favorite desserts. Although I love pound cake one rule of thumb, it must be moist! I realize making a pound cake moist is more than just a little challenging as most I have tried tend to be very thick and dry. Though thick and dry is very traditional of a pound cake I prefer the cake texture with the delicious pound cake flavor. After many attempts at making the perfect moist, fluffy pound cake I dream of I finally discovered the exact combination of ingredients needed to make this dream successful. Even my husband, who did not care for pound cakes before will request this one! My favorite part, it's gluten free! Eeek! Although you can use regular flour for those of you who prefer your gluten, I went with the Pamela's brand Artisan Blend which substitutes perfectly cup for cup. This recipe is also very easy and does not require a lot of work or prep time. I always suggest using good quality, premium ingredients when it comes to baking. I think of it as a you get what you pay for scenario. Hope you all enjoy this recipe as much as my family!
Ingredients:
3 Sticks Butter, Softened (Plus more to grease pans)
3 Cups Sugar
6 Eggs
3 Cups Pamela's Gluten Free Artisan Flour Blend (Plus more to coat pans)
1 Cup Heavy Whipping Cream
1/4 Tsp Salt
3/4 Tsp Baking Powder
1 1/2 Tsp Vanilla Extract
3 Sticks Butter, Softened (Plus more to grease pans)
3 Cups Sugar
6 Eggs
3 Cups Pamela's Gluten Free Artisan Flour Blend (Plus more to coat pans)
1 Cup Heavy Whipping Cream
1/4 Tsp Salt
3/4 Tsp Baking Powder
1 1/2 Tsp Vanilla Extract
Directions:
1) Preheat Oven to 325 F. Then butter and flour 3 loaf pans.
2) Sift together flour, salt, and baking powder
3) In a mixer fitted with paddle attachment cream butter and sugar until smooth
4) Add eggs one at a time mixing to incorporate after each addition
5) Alternating between heavy cream and flour add each in 3 separate additions beginning and ending with the heavy cream. Mix well to incorporate after each addition. (ex. Heavy Cream, mix well, flour, mix well, repeat)
6) Add Vanilla Extract
1) Preheat Oven to 325 F. Then butter and flour 3 loaf pans.
2) Sift together flour, salt, and baking powder
3) In a mixer fitted with paddle attachment cream butter and sugar until smooth
4) Add eggs one at a time mixing to incorporate after each addition
5) Alternating between heavy cream and flour add each in 3 separate additions beginning and ending with the heavy cream. Mix well to incorporate after each addition. (ex. Heavy Cream, mix well, flour, mix well, repeat)
6) Add Vanilla Extract
Once mixed your batter should look like the picture to the right. Evenly divide your batter between your 3 loaf pans.
Place in the oven and bake at 325 F for aprox. 45 mins. *Cooking times may vary depending on your oven.* Once your pound cakes are ready to be taken out of the oven allow them to cool about 30 minutes. After your pound cakes have cooled some wrap them up like Fort Knox! Seriously! I wrap mine in 2 layers of saran wrap, 2 layers of aluminium foil, and place into a zip lock bag (Picture Below)! This last step is VERY crucial in assuring your pound cake will be moist! Do NOT skip it!! Let your pound cakes sit for several hours until they are completely cooled off then serve! |