It's my belief that some of the best recipes come from the labels of some products or in this case, the Land O'Lakes web site. I just tried this out today and it is the best-tasting and best-looking pound cake I have ever made.
2 cups sugar
1 cup melted butter
4 tsp. vanilla
3 cups gluten-free flour blend
2 tsp. baking powder
1 tsp. xanthan gum
1 cup milk
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan or 10-inch angel food cake pan with cooking spray then sprinkle with gluten-free flour. Set aside.
Combine sugar and melted butter in a mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, beat until combined.
In a separate bowl, stir the dry ingredients together. Add a fourth of the dry ingredients into butter mixture, alternating with a third of the milk, ending with the dry ingredients and beating on low until well incorporated about 1 minute.
Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pan for 10 minutes. Then invert onto a cake rack and cool for 30 minutes more. Serve with fresh fruit and whipped cream.
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