Pound Cake

Tastes like normal full of gluten pound cake. Yum. This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Soy Free.

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Votes: 14
Rating: 3.93
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Servings 12people
Submitted By Christi Silbaugh from Mom, What's for Dinner
Tastes like normal full of gluten pound cake. Yum. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 3.93
You:
Rate this recipe!
Servings 12people
Submitted By Christi Silbaugh from Mom, What's for Dinner
Tastes like normal full of gluten pound cake. Yum. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Soy Free.
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350°F. Prepare a muffin tin for cupcakes or larger heart shaped pans for individual cakes.
  2. Sift together flours, xanthan gum, sea salt and baking powder in a small bowl and set aside.
  3. Pour canola oil into a large mixing bowl or the bowl of a Kitchen Aid mixer and slowly mix in sugar, orange juice and vanilla extract.
  4. Add eggs one at a time, mixing after each addition.
  5. Add milk and mix until fully incorporated. Gradually add dry ingredients into wet ingredients, mixing well.
  6. Pour batter into prepared pans. Bake for 30 minutes for bigger heart shaped pans or 20 minutes for small cupcakes.



    Yield 12 servings.
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