This cardamom and vanilla-laden gluten-free pound cake is moist, tender and subtly spiced. Serve with sliced stone fruit or strawberries. It's even more delicious the next day!
Article courtesy of Alison Needham, A Girl Defloured
Here in Southern California the stone fruits have arrived. I know that must make those of you who are still suffering from a cold and schizophrenic spring, green with envy. A few weeks ago we got cherries and apricots, and now come peaches and nectarines. For whatever reason, perhaps their great thirst in our terrible drought, they are sweet, juicy and amazing.
We start by just eating them, a bit greedily, out of hand while sticky juice runs down our chins. Later in the season we decide that we need to bake them into crisps and pies, and pile them on a soft bed of pound cake with a blanket of sweet whipped cream. Later still we make them into jams and preserves.
It is what summer is all about. And summer is (almost?) upon us.
Yesterday, for whatever reason, I was craving cardamom– its scent and taste are so intoxicating. Cardamom is citrusy and exotic smelling, with a subtle undertone of heat. Indians use it in many of their savory dishes. And Scandinavians use it in their baked goods.
I baked it into a tender gluten free pound cake that was laced with vanilla beans and topped with crunchy sliced almonds. We ate it for dessert, topped with crème fraiche whipped cream and sliced apricots.
It was perfect. Summer on our plate.
What you'll need for this Gluten-Free Pound Cake Recipe:
- salted butter
- sugar
- eggs
- vanilla bean paste or Sonoma Syrup Co. Vanilla Bean Extract ‘Crush’ or the seeds scraped from one vanilla bean
- almond extract
- gluten-free all-purpose flour blend
- baking powder
- ground cardamom
- xanthan gum or gum free baking binder (omit if your flour blend already contains it)
- fine sea salt
- crème fraiche
- whole milk
- slivered almonds
Gluten-Free Pound Cake Recipe Variations:
- Gluten-Free Lemon Pound Cake: swap out the almond extract for lemon extract and add 2 tablespoon of lemon zest and 1 tablespoon lemon juice. (Keep the cardamom, but reduce it to ½ tsp.)
- Gluten-Free Vanilla Pound Cake: omit the cardamom, and increase the vanilla bean paste to 2 TBSP
- Traditional Gluten-Free Pound Cake: omit the cardamom, and increase the vanilla bean paste to 2 TBSP, omit the almond topping
About this GF Pound Cake:
This cake, adapted from Bon Appetit, is moist and tender and subtly spiced with cardamom. I like to serve it with sliced stone fruit, especially apricots, but it tastes equally delicious with sliced strawberries. The cake keeps well, and I think it tastes even better the next day.
Let's make homemade gluten-free pound cake - from scratch!
Gluten-Free Cardamom & Vanilla Bean Pound Cake
Equipment
- 1 loaf pan
Ingredients
- ¾ cup butter, softened 1.5 sticks
- 1 cup sugar
- 3 eggs, room temperature
- 1 ½ teaspoons vanilla bean paste or Sonoma Syrup Co. Vanilla Bean Extract ‘Crush’ or the seeds scraped from one vanilla bean
- ¼ teaspoon almond extract
- 2 cups or 260 grams gluten-free all-purpose flour blend
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon xanthan gum (omit if your flour blend already contains it)
- ¾ teaspoon sea salt
- ½ cup creme fraiche
- ¼ cup whole milk
- ¼ cup slivered almonds or chopped hazelnuts (OK to omit)
For the whipped cream:
- 1 cup heavy cream
- ¼ cup sugar
- ¼ cup creme fraiche
- 1 teaspoon vanilla bean paste or Vanilla Bean Extract ‘Crush’
Instructions
- Preheat the oven to 350 degrees F, and spray a standard loaf pan with gluten-free cooking spray.
- Line the pan with a layer of parchment that goes up the sides and drapes over a bit. Spray again with cooking spray and set aside.
- Beat the butter and sugar together in a stand mixer fitted with the paddle attachment on high speed for 5 minutes, until it is pale, light and fluffy. Add the eggs, one by one, scraping down the sides of the bowl as necessary.
- Whisk the flour, baking powder, cardamom, xanthan (if using), and salt together in a medium bowl. Add to the butter mixture (while beating on low), alternately with the crème fraiche and milk.
- Scrape down the sides of the bowl to make sure everything is evenly incorporated and pour into prepared pan, smoothing the top. Sprinkle the slivered almonds evenly onto the cake.
- Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then remove to finish cooling on a rack.
- To serve, beat the cream until soft peaks form. Add the sugar, creme fraiche and vanilla and beat until combined. Serve the cake with sliced fruit and the creme fraiche whipped cream.
Notes
Nutrition
More fabulous gluten-free cake recipes you'll love:
The Best Gluten-Free Angel Food Cake Recipe
It's incredibly simple to prepare gluten-free angel food cake. With just a few basic ingredients, you can make this traditional gluten-free angel food cake!
Alison's Incredible Gluten-Free Lemon Cake
This Gluten Free Lemon Cake recipe is loaded with lemony goodness. It’s bright, tart, and totally addictive.
The BEST Gluten-Free Coconut Cake
This recipe for gluten-free coconut cake is fluffy, light, sweet, and bursting with coconut flavor. It's my favorite cake, and perhaps it will become yours as well!
Alison's Amazing Gluten-Free Carrot Cake
This delicious gluten free carrot cake is perfect for spring holidays, but equally appropriate for Christmas or Thanksgiving. And don’t forget birthdays!
Frequently Asked Questions about this Gluten-Free Pound Cake Recipe:
No, traditional or store-bought pound cake is not gluten-free. For a GF pound cake, you'll need to make it from scratch (or have someone bake one for you!)
No, Sara Lee pound cake is not gluten-free. In fact, no Sara Lee products are certified gluten-free.
Yes! You can use a hand mixer to make this pound cake recipe.
King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend blend both make light, fluffy gluten-free cakes. If you're making your own blend, use gum free baking binder instead of xanthan or guar gum.
King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend blend both make light, fluffy gluten-free cakes.
If you're making your own blend, use gum free baking binder instead of xanthan or guar gum, and use no more than 50% nut flours. Always use finely ground flours for gluten-free cakes.
Pound cake is traditionally denser than standard cakes, and is served without frosting or icing - although some recipes call for a glaze. Pound cake is also baked in a loaf pan.
Originally, pound cake was made with a pound of each of four ingredients: flour, butter, eggs, and sugar. That's how the name came to be. However, gluten-free pound cakes need to be made with a different ration of ingredients.
Pound cake was originally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. That's how the name came to be.
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