Orange Pound Cake (Gluten-Free) ©

This Gluten-Free Orange Pound Cake brings a burst of sunshine to your table with its rich citrus flavor and moist, tender crumb. Fresh orange juice and zest infuse every slice, making it bright, fragrant, and irresistibly delicious. Serve it plain, dusted with powdered sugar, drizzled with a light glaze, or topped with fresh fruit and whipped cream for an extra-special touch. It’s a versatile treat that’s perfect for any season—and completely gluten free for all to enjoy.

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SERVINGS: 1 Pound Cake

PREP TIME: 30 MIN

COOK TIME: 50-60 MIN

TOTAL TIME: 90 MIN

INGREDIENTS

• 1/2 Cup Inspiration Bakery-All Purpose Flour Blend (73g)

• 1 Cup Potato starch (167g)

• 1/2 Cup + 1 Tablespoon Cornstarch (75g)

• 1/2 Cup + 2 Tablespoons Tapioca flour/starch (69g)

• 2 Teaspoons Baking powder double-acting

• 1 Teaspoon salt

• 2 Teaspoons Xanthan gum

• 1 Cup Butter (softened)

• Zest of 2 Oranges

• 1/2 Cup orange juice (appx. 2 oranges)

• 2 Tablespoons applesauce

• 2 Teaspoons Vanilla Extract

• Option: 1/2 Teaspoon orange extract

• 1 1/4 Cup Granulated Sugar

• 3 Whole eggs

• 3 Egg yolks

DIRECTIONS

1. Whisk dry ingredients together in a bowl. Set aside.

2. Using a stand mixer, cream dry mix, butter, zest, orange juice, vanilla extract, and applesauce until creamy. Scrap the bowl at least one time.

3. Remove the ingredients to another bowl. Rinse and dry the mixing bowl for the next step.

4. Using a stand mixer with a wire whisk attachment, beat granulated sugar and eggs on medium high until pale in color. Approximately 4 minutes.

5. Add the creamy mixture to the sugar and egg mixture scooping 1/4 of the cream mixture at a time. Keep the wire whisk attachment on and turn on low. Mix until all the creamed mixture has been added to the sugar and egg mixture.

6. Preheat oven to 350°F. With butter, grease a 9x5-inch loaf pan.

7. Place in the oven. Bake for around 60 minutes. Rotate pan after 40 minutes for even baking.

8. Place a tooth pick in the center of the pound cake to check and see if it is done. It will not come out completely dry. Do not over cook.

9. Remove from the oven. Place on a cooling rack for 30 minutes. Then remove cake from pan to a plate or parchment paper. Completely cool before eating.

   
   

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NOTES:

• You can use a 12"x 4-inch loaf pan. I like using the 12/4-inch pan for smaller slices.

• Garish with a light glaze, powdered sugar, or fresh fruit and whipped topping.