Zutaten für Gluten Free Poppy Seed Pound Cake
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- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
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- 1 3/4 cups granulated sugar
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- 4 large eggs
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- 1 cup poppy seeds
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- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free all-purpose flour blend
- 1/2 teaspoon salt
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Zubereitung von Gluten Free Poppy Seed Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups gluten-free all-purpose flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup poppy seeds.
- Pour batter evenly into the prepared loaf pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
95g
Fat
20g
Carbs
8g
