Gluten-Free Tuesday: Buttermilk Pound Cake
Gluten-Free Tuesday: Buttermilk Pound Cake might be a good recipe to expand your dessert repertoire. One serving contains 658 calories, 6g of protein, and 26g of fat. This recipe serves 6. For 88 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 679 foodies and cooks. Head to the store and pick up baking powder, confectioners' sugar, buttermilk, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. Similar recipes include Gluten-Free Tuesday: Allergen-free Chocolate Pumpkin Spice Cake, Gluten-Free Tuesday: One Bowl Chocolate Cake, and Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie.
Servings: 6
Ingredients:
1 1/2 teaspoons baking powder
1 1/2 sticks butter, at room temperature
1 cup buttermilk
4 ounces (1 cup) confectioners' sugar
1.5 ounces (1/3 cup) cornstarch
2 large eggs, at room temperature
1 cup granulated sugar
Juice of 1 large lemon (about three tablespoons)
5 ounces (1 1/4 cups) white rice flour
1/2 teaspoon salt
2 3/4 ounces (1/2 cup) sweet rice flour
1 teaspoon vanilla extract
1/2 teaspoon xanthan gum
Equipment:
baking pan
oven
whisk
bowl
stand mixer
frying pan
wire rack
Cooking instruction summary:
Procedures 1 Prepare the cakePreheat oven to 350°F. Grease 9x5 baking pan with nonstick cooking spray or grease with solid shortening and dust with white rice flour. Set pan aside. 2 In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Set aside. 3 Fit stand mixer with paddle attachment. In bowl of stand mixer, cream butter and sugar together on medium speed until light and fluffy, about two minutes. After one minute, stop mixer. Scrape paddle and sides and bottom of bowl. 4 Add eggs, one at a time, mixing well between each addition. Stop mixer. Scrape side and bottom of the bowl. Mix an additional minute. 5 Reduce mixer speed to medium-low. Add dry ingredients in three additions, alternating with buttermilk. (Begin and end with dry ingredients.) Mix thoroughly after each addition of dry ingredients and buttermilk. Stop mixer. Scrape sides and bottom of bowl. Add vanilla extract and blend to combine, about 30 seconds. 6 Spread dough evenly into prepared pan. 7 Bake for 45 minute or until a cake tester inserted into the center of the loaf comes out clean. 8 Remove pan from oven and place on a wire rack to cool. Allow loaf to cool in the pan for five minutes. After five minutes, turn loaf out onto the wire rack and allow to cool completely. 9 Prepare glaze: In small bowl, slowly whisk confectioners’ sugar into lemon juice. Once the loaf has cooled, place a piece of parchment under the wire rack and glaze each loaf.
Step by step:
1. 1
2. Prepare the cake
3. Preheat oven to 350°F. Grease 9x5 baking pan with nonstick cooking spray or grease with solid shortening and dust with white rice flour. Set pan aside.
4. 2
5. In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Set aside.
6. 3
7. Fit stand mixer with paddle attachment. In bowl of stand mixer, cream butter and sugar together on medium speed until light and fluffy, about two minutes. After one minute, stop mixer. Scrape paddle and sides and bottom of bowl.
8. 4
9. Add eggs, one at a time, mixing well between each addition. Stop mixer. Scrape side and bottom of the bowl.
10. Mix an additional minute.
11. 5
12. Reduce mixer speed to medium-low.
13. Add dry ingredients in three additions, alternating with buttermilk. (Begin and end with dry ingredients.)
14. Mix thoroughly after each addition of dry ingredients and buttermilk. Stop mixer. Scrape sides and bottom of bowl.
15. Add vanilla extract and blend to combine, about 30 seconds.
16. 6
17. Spread dough evenly into prepared pan.
18. 7
19. Bake for 45 minute or until a cake tester inserted into the center of the loaf comes out clean.
20. 8
21. Remove pan from oven and place on a wire rack to cool. Allow loaf to cool in the pan for five minutes. After five minutes, turn loaf out onto the wire rack and allow to cool completely.
22. 9
23. Prepare glaze: In small bowl, slowly whisk confectioners’ sugar into lemon juice. Once the loaf has cooled, place a piece of parchment under the wire rack and glaze each loaf.
Nutrition Information:
covered percent of daily need
