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This famous cake is made with Bob’s Red Mill 1 to 1 Gluten Free Flour for an easy no-fuss dessert. Top it off with whipped cream and fresh berries for a crowd pleasing favorite. If you are having special guests over for brunch or dinner, pound cake is a great show stopper dessert.
This gluten free pound cake recipe is simple to make and is perfect topped with fresh whipped cream and berries. Preheat oven to 325F. Grease a 9×5 loaf pan, then sprinkle the sides and bottom with flour. Tap out an excess flour.
Bob’s Red Mill Super-Fine Cake Flour is made from low-protein U.S. wheat that has been carefully milled and sifted to provide a super fine texture and a tender crumb. It’s ideal for pound cakes, angel food cakes and chiffon cakes (as well as pancakes, cupcakes and biscuits).
Pound cakes were originally made with a pound of each main ingredient. Over the years pound cakes have evolved based on the desired texture or shape of the cake. Some bakers like to make gluten free pound cakes in bundt pans, while I like to stick to a traditional loaf pan.
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