Gluten Free Almond Pound Cake
This moist and rich gluten free almond pound cake is delicious on its own or as a base for trifle or shortcake.
Servings: 12 servings
Calories: 322.55kcal
Ingredients
- 1 3/4 cup gluten free flour blend (or regular flour) 6 1/2 ounces
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 stick unsalted butter room temperature (6 ounces)
- 3 1/2 ounces almond paste crumbled
- 1 1/3 cups granulated sugar 9 ounces
- 3 large eggs room temperature, beaten lightly
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup whole milk divided
- powdered sugar add 1 Tablespoon at a time until pourable consistency is achieved.
- 1/4 cup sliced almonds lightly toasted
Instructions
- Preheat oven to 325 degrees F. Lightly grease or use parchment to line a 9 x 5 inch loaf tin.
- Sift together dry ingredients, (flour, baking powder and salt)
- In a mixing bowl or stand mixer, cream together butter and almond paste. Add sugar and beat until smooth.
- Add eggs, one at a time, mixing well between each egg. Add 1/2 cup milk, vanilla and almond extracts. (Reserve 1/4 cup milk for icing)
- Slowly add flour mixture, until just mixed. Do not over mix.
- Pour into loaf pan. Tap gently to remove air and smooth surface.
- Bake in the center of the oven for 55 to 60 minutes, or until a toothpick inserted comes out clean. Cool. Invert pan to remove cake. Drizzle with icing, if desired, when cool.
- To make the icing: add powdered sugar, 1 Tablespoon at a time, to 1/4 cup milk, until thin enough to drizzle over cake in ribbons. Top with toasted sliced almonds.
Notes
Make sure you purchase almond paste and not marzipan.