Lemon Poppy Pound Cake

[CK1901]

Hi All,

 

Just FYI - there is a recipe for pound cake on the back of the Bob Red Mill's Sweet Rice Flour bags. I made it yesterday and it is super, duper good. Granted, I subbed brown rice flour for Sorghum flour and I subbed tapioca starch for corn starch. I don't know if using the original ingredients would make a difference, but it came out beautifully anyhow. i added lemon zest and two tablespoons of poppyseeds to the batter.

 

Pound Cake

• 1 cup Open Original Shared Link
• 1/2 cup Open Original Shared Link
• 1/4 cup Open Original Shared Link (SUB TAPIOCA FLOUR)
• 2 tsp Open Original Shared Link
• 1 tsp Open Original Shared Link
• 1 cup Unsalted Butter at room temperature
• 1 cup Sugar
• 4 Eggs
• 2 tsp Vanilla Extract

Directions

Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.

In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely.   Makes 30 servings.

[cyclinglady]

Glad you had success! It should freeze well if packed correctly.

You bring the cake and I'll make a pot of tea. We can relax on my front porch (it is still sunny and warm here!)

[Diem]

Thanks for sharing! I am going to try this for a holiday brunch at work.

[Diem]

Just an added thought for those that are also dairy free you can sub the butter with mashed avacado or apple sauce.

[CK1901]

Glad you had success! It should freeze well if packed correctly.

You bring the cake and I'll make a pot of tea. We can relax on my front porch (it is still sunny and warm here!)

 

haha. this would go perfect with tea! We didn't get a chance to freeze it. Ate it too fast!