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Red, White, and Blue Gluten Free Pound Cake

Gluten free vanilla pound cake with a strawberry glaze! Recipe inspired by Spicy Southern Kitchen
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: Blueberries, gluten free, pound cake, Strawberry
Servings: 8 Slices
Calories: 380kcal

Equipment

  • Loaf Pan and Mixer

Ingredients

  • 1.5 Cups Superfine Sugar
  • 3/4 Cup Unsalted Butter Room temperature
  • 3 Oz Cream Cheese Room temperature
  • 2 Eggs Room temperature
  • 1 Egg yolk Room temperature
  • 1/4 Cup Half and Half
  • 1 tsp Vanilla Extract
  • 1.5 Cups Gluten Free Flour
  • 1/2 tsp salt

Strawberry Glaze

  • 3 Small Strawberries muddled
  • 1/2 cup powdered sugar

Instructions

  • Preheat oven to 350 and grease a loaf pan.
  • Using a mixer, beat the sugar, butter, and cream cheese. About 5 minutes until soft and fluffly.
  • Turn speed down to low. Beat in the eggs one at a time. Add the egg yolk, vanilla, and half and half and continue to beat at low speed until combined.
  • Mix the flour and salt in a separate bowl and incorporate into the wet mixture in thirds. You can do this will keeping the mixer running on low.
  • Pour batter into greased loaf pan and bake 45 minutes to 1 hour. It will be done when a toothpick comes out clean.