Gluten Free Pound Cake

"I created this from a couple of recipes, Five Flavor Pound Cake (#24612) and a Gluten Free Poppy Seed Pound Cake (#174118). Use at least four of the flavors. It may not sound if it will taste good, but the combination of flavors make it sooooo tasty and brings a lot of flavor to something that could be bland due to using gluten free flour. I had to make a second one after my daughter and I kept stealing slices of the first one."
 
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Ready In:
55mins
Ingredients:
13
Yields:
1 loaf
Serves:
16
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ingredients

  • 12 cup butter, softened
  • 12 cup sour cream
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon coconut extract (optional)
  • 1 teaspoon pineapple extract (optional)
  • 1 12 cups gluten-free flour (I use Tom Sawyer brand)
  • 1 teaspoon baking powder
  • 1 (3 ounce) package vanilla instant pudding mix (make sure it's gluten free)
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directions

  • Preheat oven to 350 degrees.
  • Cream together butter, sour cream, and sugar.
  • You can use any combination of the extracts, but use at least four of them.
  • Mix eggs and extracts with butter / sugar mixture.
  • Sift flour, baking powder, and pudding mix.
  • Add to wet mixture and mix for 2-3 minutes.
  • Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
  • Cook for 35-40 minute or until knife poked in center comes out clean.

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RECIPE SUBMITTED BY

I was diagnosed with Celiac's just over a year ago. My goal was to modify recipes to taste the way they do with regular all-purpose flour
 
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