I have to admit something to the interwebs. I have become addicted to the show Cake Boss and have watched all 45 episodes on Netflix. It's a little over the top on the drama side, however, the cakes they create are seriously outstanding. I have become interested in making cakes from scratch in the last 6 months and received lots of cake making supplies for Christmas. On Cake Boss they use pound cake almost always because it's dense and can withstand the man-handling of frosting/decorating.
I tried a gluten-free pound cake recipe last week and it was not very good. Then I decided to make a gluten-free version from an original recipe.
GF Pound Cake
- 2 1/2 cups gluten-free flour (I generally use a mix of almond and brown rice)
- 1/2 cup tapioca flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup butter - softened
- 3 cups white sugar (I used a mix organic sugar and honey)
- 6 eggs
- 1 teaspoon lemon extract (optional, in my opinion)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (can use cream, or whole milk in a pinch)
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan (or two 9" cake pans). Mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
- Bake in preheated oven for 90 minutes (or 25 minutes of cake pans). When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Frost it with your favorite buttercream frosting, fill it with jam between the layers, top it with fresh berries...the possibilities are endless!