VelvetGluten-Free Pound Cake
Inspired by techniques from Serious Eats, NYT Cooking and King Arthur Baking.
A rich, buttery loaf cake made with a 1:1 gluten-free flour blend in place of cake flour, with the same close, tender crumb and split top.
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Method
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Free sugars
Free sugars: 22.6 g per serving
45.2 % of the 50 g daily maximum · 90.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 900 g loaf tin (about 23 x 13 cm), greased and lined with a baking-paper sling
- stand mixer or electric hand whisk
- fine sieve
- wire rack
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 364 kcal |
| Protein | 4.1 g |
| Carbohydrate | 41 g |
| of which sugars | 22.8 g |
| of which free sugars | 22.6 g |
| Fat | 20.6 g |
| of which saturates | 12.3 g |
| Fibre | 0.5 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
