Amazing Orange Almond Pound Cake (Gluten-Free)
- Ready In:
- 1hr 15mins
- Ingredients:
- 23
- Yields:
-
16 slices
- Serves:
- 8
ingredients
- 8 tablespoons butter
- 1 cup sugar
- 2 eggs, room temperature
- 1⁄3 - 1⁄2 cup grated orange zest (depending on how you like your orange flavor)
- 1⁄2 cup brown rice flour
- 2 tablespoons brown rice flour
- 2 teaspoons brown rice flour
- 3 1⁄2 tablespoons potato starch
- 1 tablespoon tapioca starch
- 2 teaspoons tapioca starch
- 1⁄2 cup almond meal
- 1⁄4 teaspoon xanthan gum
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup buttermilk (slightly less than)
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup orange juice (start with less)
-
Syrup
- 1⁄4 cup sugar
- 1⁄4 cup orange juice
- 1⁄2 teaspoon vanilla extract
-
Glaze
- 1⁄2 cup powdered sugar
- 1 -2 tablespoon orange juice
directions
- Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
- Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
- Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
- In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
- Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
- Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
- Remove the cake from the oven and let stand for at least five minutes.
- Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
- In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
- When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.
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RECIPE SUBMITTED BY
I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking.
I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.