I took a vintage cold oven pound cake and made it gluten free!
I am so excited to share this recipe with you. It has been years in the making.
In 2009, during the early days of my website, I shared a recipe for a Cold Oven Pound Cake. At the time, it was one of my favorite cake recipes.
After I went gluten-free, I tried to make this cake gluten-free. It didn’t work.
Over the years, I have tried it many times, changing up the recipe and experimenting with different things to make it gluten-free.
Nothing worked well. The taste and texture were just wrong.
That is, until recently. After almost fifteen years, I finally came up with a gluten-free cold-oven pound cake recipe that we loved.
It was as good as the real thing. My husband and son who do not eat gluten free agreed. They loved it, too.
Why was this cake so hard to adapt to gluten free? Because the original recipe had cake flour in it. Gluten-free cake flour doesn’t exist. If it does exist, it is not easy to find because I have never seen it.
I used extra cornstarch to get results similar to those of cake flour. It took multiple tries to get the right amount, but it was worth it.
I finally have a gluten free cold oven pound cake that is delicious!
It might be the best gluten free pound cake that I have made.
We love this with fresh berries, but it is also delicious with homemade lemon pudding spooned over the pieces when serving.
Ingredients
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- cornstarch
- baking powder
- salt
- whole milk
- vanilla extract
- butter
- sugar
- eggs
Gluten Free Cold Oven Pound Cake
A vintage cold oven pound cake made gluten free.
Ingredients
- 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/4 cups butter, softened
- 2 1/2 cups sugar
- 6 large eggs
Instructions
- Grease bundt pan. A 16 cup or about that size.
- Adjust oven rack to lower-middle position.
- Combine gluten free flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- In a separate bowl, whisk milk and vanilla.
- With an electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes.
- Beat in eggs, one at a time, until combined.
- Reduce speed to low and add flour mixture in three additions, alternating with two additions of milk mixture. Mix on low until smooth, about 30 seconds. Use a rubber spatula to give the batter a final stir.
- Pour batter into the prepared pan.
- Place cake in a cold oven.
- Adjust oven temperature to 325 degrees and bake, without opening oven door, for 65-80 minutes or until cake is golden brown .
- Check the cake by inserting a toothpick in the center. It should be done in 65 to 80 minutes. My oven took 85 minutes, so it may take longer in yours.
- Cool cake in pan for 15 minutes, then turn out onto rack.
- Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Notes
This recipe was made with Bob's Red Mill 1 to 1 gluten free blend. I have tested it with other blends, but Bob's Red Mill 1 to 1 gives you much better results.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 439Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 146mgSodium: 393mgCarbohydrates: 56gFiber: 0gSugar: 43gProtein: 5g
Nutritional values are approximate and aren't always accurate.
Leave a Reply