Gluten Free Baking Doesn’t Have To Be Boring
A lot of people have said to me that gluten free baking isn’t easy. And I will agree with that because if you are new to it, it is an adjustment. I tested this recipe out a few times because I wanted it to be just right. This Gluten Free Strawberry Pound Cake has the texture of a classic pound cake or Madeira cake. A pound cake was a cake that consisted of a pound of sugar, eggs butter etc. of course over time this has changed. But the consistency and texture in this recipe is the same as a non-gluten free one.
I wanted to make this pound cake a bit different by adding strawberries which makes it that much sweeter. For this recipe, I used a gluten free flour that contains Xanthan Gum which helps to bind the cake. The icing was very simple to make. I decided to make a very light lemon juice icing to put on top but you can also have it plain. This makes the cake a bit sweeter but with a nice zing to it.
The full recipe is below and let me know if you have any questions for me.
Bon Appetit,
Zorah
How to get this gluten free strawberry pound cake just right
- I used gluten free flour with Xanthan Gum for this recipe. Make sure your GF flour contains Xanthan Gum or if it doesn’t, add 1 tsp per cup of GF flour.
- Try not to use too many strawberries in the loaf cake. You will find it will have to bake longer because of the moisture and this could also in turn, dry out the cake. I added 2-3 strawberries cut up and placed them inside the batter once it was in the loaf tin.
- The baking time is quite long, so do not skip this part. I would even suggest placing baking paper on top about 3/4 of the way through to avoid the top burning.
Gluten Free Strawberry Pound Cake
Course: SweetCuisine: AmericanDifficulty: Easy8-9
servings15
minutes1
hour1
hour15
minutesAll goof things take time, and this is very true for this gluten free strawberry pound cake., The baking time takes a bit longer because the
Ingredients
2 cups gluten free flour with Xanthan Gum
1 tbsp. Cassava Flour
1 tsp. baking powder
218g butter, softened at room temperature
1 cup brown sugar
1/4 cup white granulated sugar
3 eggs, room temperature
2 tsp. vanilla extract
1/3 cup whole milk
200g fresh strawberries
Directions
- Preheat your oven to 175C/325F and line a loaf tin with grease spray and parchment paper and set aside. loaf tin I used is from Le Creuset, the stoneware range and it is 23cm.
- In a large bowl combine the flours and baking powder and whisk to combine and set aside.
- In a stand mixer, add in the butter and sugars and using a paddle attachment mix on medium speed, scraping down the sides until the mixture becomes light and fluffy. Do this for about 5-7 minutes.
- Then add in the vanilla and mix until it’s combined.
- Add in the eggs one at a time and mix until each egg is combined before adding in the next one.
- Lastly, add in the milk slowly. Add half of the milk in first to check the consistency. It should be smooth and fairly liquid but not too runny. I used most of the milk, save for about 1 tablespoon because the consistency was fine.
- Add in roughly 30-50g of sliced strawberries to the batter. You can either fold them into the batter at this step, or you can insert them individually into the batter once it is in the loaf tin.
- Scoop the batter into your loaf tin, and level the top. It will become dome shaped in the oven but this is normal. Bake for 65-70 minutes but check on the doneness of the cake about 50 minutes through.
- Once it is done, allow to stand for 15-20 minutes before placing it on a cooling rack.
- For the icing, I just mixed icing sugar and lemon juice until I found the best consistency, or you can have it plain, either way it is delicious! Place the rest of the strawberries on top for decoration and for more freshness.
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How many strawberries do I add in the batter? And can I use strawberry jam?
Hey Sherie,
I have updated the recipe, you can add up to 50g, I used about a handful of sliced strawberries.
Try not to add big chunks as they contain a lot of water and too many can cause the loaf to sink during baking.
Hope this helps!