Are you craving a moist, citrusy dessert that's both gluten-free and absolutely irresistible? Look no further! This Orange Pound Cake is a game-changer for anyone seeking a delectable treat that doesn't compromise on flavor or texture. Imagine cutting into a perfectly golden cake that's bursting with fresh orange essence, with a tender crumb that melts in your mouth – and the best part? It's completely gluten-free! Whether you're dealing with gluten sensitivities or simply love an amazing cake, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light, fluffy, and pale yellow in color, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Zest the orange directly into the mixture, then add fresh orange juice and vanilla extract. Mix until thoroughly combined.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple orange glaze made from powdered sugar and orange juice.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent batter.
- Flour Power: When measuring gluten-free flour, use the spoon-and-level method to avoid dense, heavy cake. Avoid packing the flour into the measuring cup.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, chewy texture in gluten-free baking.
- Check for Doneness: Gluten-free cakes can be tricky. Use the toothpick test and look for a few moist crumbs – not completely dry.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to prevent breaking.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Elevate Your Presentation: A light dusting of powdered sugar or a simple orange glaze can take this cake from delicious to absolutely stunning!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 110mg
