Gluten-Free Rice Flour Pound Cake

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A beautiful yellow colour cake, it doesn’t get any tastier than this Gluten-Free Rice Flour Pound Cake. Buttery, moist with a perfect crumb and only nine ingredients. The prep time takes only ten minutes, making this heavenly rice flour pound cake a winner!

 

rice flour pound cake, gluten free

 

the ingredients…

You will love this gluten-free rice flour pound cake recipe. The ingredient list is short, and you probably have them in your gluten-free pantry already. You will need butter, eggs, sugar, vanilla, lemon zest, rice flour, a handful of almond flour, baking powder and a couple of tablespoons of milk. 

Am I right? You probably have all these ingredients 🙂

Let’s jump right into the details…how to make rice flour pound cake?

A straightforward start, cream the butter with sugar. I used very fine sugar called caster sugar. Using fine ground sugar will give the rice flour pound cake a soft crumb texture because the sugar melts very quickly.

 

pound cake batter

 

Can you use coconut sugar?

I tested coconut sugar in this recipe…only because coconut sugar has some health benefits. However, a couple of things happened, the cake was light brown, not golden. It didn’t have that pristine fresh lemon flavour, and the cake was a bit drier.

after creaming the butter with sugar…

Add eggs, vanilla and lemon zest. The zest of one large lemon gives this gluten-free pound cake a beautiful golden colour and spikes the cake with a delicious lemony flavour. The lemon zest is an essential ingredient in this pound cake recipe.

 

lemon zest

 

Once the wet ingredients are creamed and fluffy, the three dry ingredients are added. Rice flour, blanched almond flour and baking powder. I am now using only blanched almond flour because the flour is easier to digest, especially if you are gluten-intolerant or are celiac.

 

pound cake batter in a pan

 

No gums are added, such as xanthan gum or guar gum, and you do not need all-purpose gluten-free flour. Isn’t this rice flour pound cake simple?

You will notice that once you combine the dry ingredients with the buttery mixture, the batter is light and fluffy. You will need to add one more ingredient, and that is a couple of tablespoons of milk. You can use regular or dairy-free milk. The milk keeps the crumb of the gluten-free pound cake moist without crumbling.

the baking…

You have to be patient when you bake this gluten-free pound cake. The cake will take 50 minutes to bake. But, after that time, the rice pound cake should be perfectly baked. And trust me, worth the wait!

 

baked pound cake, gluten free

 

Once you take the pound cake out of the oven, allow the cake to sit for about five minutes in the loaf pan. This allows the cake to settle before removing the cake from the pan and transferring it onto a cooling rack.

Once you transfer the rice pound cake onto a cooling rack, you can sprinkle it with extra caster sugar. You don’t need much, only about one teaspoon. It makes the pound cake look prettier.

 

rice pound cake on a cooling rack

 

When the gluten-free golden cake is fully cooled, slice it to desired thickness. The cake holds well together without being dry and heavy. My friend said, this gluten-free rice pound cake virtually melts in your mouth 🙂

 

rice flour pound cake, gluten free

 

storing a gluten-free rice pound cake…

This gluten-free sweet treat has to be stored in an airtight container. It will keep at room temperature for up to three days or up to seven days when refrigerated.

 I hope you will enjoy this exceptional pound cake with a cup of coffee, with an afternoon tea or just as a sweet treat.

Ingredients

  • 3/4 cup salted butter, softened (if using unsalted butter, add 1/2 tsp. sea salt to dry ingredients
  • 3/4 cup caster sugar (fine ground sugar) + 1 tsp. for topping
  • 4 large eggs, at room temperature
  • 1 tsp. Pure vanilla extract
  • Zest of one large lemon
  • 1 tsp. GF baking powder
  • 2 Tbsp. Milk
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    Instructions

  • Preheat the oven to 350 F and grease and line a standard loaf pan with parchment paper
  • Using an electric mixer, cream the butter with sugar until creamy
  • Add eggs one at a time and mix until fluffy. Stir in vanilla and lemon zest
  • Whisk the rice flour, almond flour and baking powder, then add into the wet mixture. Using a rubber spatula, mix to combine. Stir in milk and pour into the loaf pan
  • Bake for 50 minutes
  • Remove the cake from the oven and rest for 5 minutes. Then transfer onto a cooling rack and sprinkle with 1 teaspoon of berry sugar. Cool fully before serving
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