The Best Grain-Free Pound Cake
Gluten-Free, Grain-Free, Nut-Free
A fresh loaf of pound cake is a buttery canvas for your creative genius—fluffy dollops of whipped cream, a colorful confetti of berries, or a warm pool of salted caramel sauce. And on days when you crave a little indulgence with your cold brew, an unadorned slice of pound cake also becomes the perfect snack. Our gluten-free recipe features Otto’s Cassava Flour for a rich, not-too-sweet bite with a tender, velvety crumb.
Cook Time: 1 hour and 5 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 25 minutes (plus cooling)
Ingredients
- 1 cup (2 sticks) butter, plus more for greasing the pan
- 1/2 cup palm shortening
- 2 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups Otto’s Naturals - Cassava Flour, plus more for dusting pan
- 1/2 teaspoon fine salt
- 1/2 teaspoon Otto's Naturals Grain-Free Baking Powder
- 1 cup milk
Instructions
- Preheat oven to 350°F.
- With a mixer, cream butter and shortening together. Add sugar, a little at a time, and continue mixing for 5 minutes. Mixture should be light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- Stir dry ingredients together in another bowl. Add to mixer alternately with the milk, starting and ending with the flour.
- Pour into a greased and floured Bundt pan (10”x 4 1/2” size) and bake for 1 hour and 5 minutes, or until a toothpick inserted in the center of the cake comes out clean. Every oven bakes differently, so keep an eye out, and have patience!
