Delicious and Dense Gluten-Free Pound Cake

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Each year at Easter time, I pull out one of my favorite recipes to serve: a layered berry trifle. One of my favorites includes layers of berries, a mix of cream cheese with whip cream (I love using Truwhip as a replacement for Kraft Cool Whip. It is so delicious, holds up well, and is healthy alternative!), and dense gluten-free pound cake. Now, I will admit: Each time I have made this, I have purchased the homemade pound cake from our local health food store instead of making my own. Reason being: It is quicker and more simple! Hey….we can all appreciate that, hey?! But this Easter, I made the mistake of stopping at the store the day before the holiday to pick up my pound cake, only to realize that they were all out of what I needed. I shouldn’t have been surprised, right? 🙂 So, I decided in that moment, that this would be the year that I would attempt my own, and quickly did a web search for a gluten free pound cake recipe. After searching several, I found this one from Allrecipes, adapted it to be gluten free. Honestly, I could not get over how easy and how absolutely delicious it was! It worked beautifully in my trifle and even had leftovers for the hubby.

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Ingredients:

1-8oz package organic cream cheese (softened to room temp.)

1 1/2 cups organic butter (softened to room temp.)

3 cups organic sugar

6 organic eggs (room temp.)

3 cups Pamela’s Artisan Flour Blend (This is my favorite gluten-free, all purpose flour!)

1 1/2-2 tsp. vanilla extract (gluten-free)

Directions:

*Grease two bread loaf pans, and set them aside. Do not preheat the oven. 🙂

* With a mixer, cream butter and cream cheese together until smooth. Then gradually add the the sugar and beat until fluffy.

*Next add the eggs, one at a time. Beat, well with each addition until egg is completely incorporated. Add the flour and stir by hand. Finally, stir in your vanilla extract.

*Pour the batter into your loaf pans and place in the oven. After you have placed the bread in the oven, preheat to 325 degrees. Bake for 1 hour and 20 minutes. Place foil over the top if your cake is getting too dark. This will also help keep your cake moist. Test with a toothpick when done. The toothpick should come out clean when inserted into the center of your cake. Enjoy with a dollop of whip cream and berries!! 🙂

*Credit for the recipe goes to Nanci from Allrecipes. Thank you, Nanci! 🙂 Slight alterations were also made after reading some of the reviews on the recipe as well. Thank you!

*This post contains affiliate links. Thanks for supporting Avocado Mommy! 🙂

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