Friday, May 1, 2009

Gluten Free Pound Cake with Strawberry-Rhubarb Compote

Gluten free baking often results in dense, compact cakes or breads. This is ideal when making a pound cake. With the amount of butter in this thing, my wife and I agree that it should be called pounds cake (as in you will gain pounds by eating it.)
Gluten Free Pound Cake:
Inspired by The Joy of Baking
2 tsp baking powder
1/8 tsp salt
1 cup butter (2 sticks- unsalted at room temp)
1 cup granulated sugar
4 large eggs (room temperature)
2 tsp vanilla
zest from 1 medium lemon
Bake at 350 degrees F for 50-60 minutes
Whisk together flour, baking powder, and salt. Set aside
Cream together butter and sugar for about 5 minutes, scraping down the sides as necessary.
Beat in eggs one at a time. Add vanilla and lemon zest. Gradually mix in flour mix just until combined. Spread batter into a well greased 9x5x3 inch bread loaf pan.

Bake for 50-60 minutes at 350 degrees F. Allow cake to cool in the pan for about 10-15 minutes

Place pound cake on a wire rack to cool further.

Slice about 1 pint of strawberries and 1 large stalk of rhubarb. Add 1/2 cup sugar and 1 tsp lemon juice. Stir 1 tsp of tapioca starch into 1/2 cup of water. Combine all these ingredients in a large sauce pan. Cook on medium high heat for 4-5 minutes stirring occasionally. Remove from heat and cool for 2-3 minutes. Slice the pound cake, top with strawberry-rhubarb compote and whipped cream. Eat and repeat. Enjoy!!! For more gluten free strawberry dishes, visit Diane over at The W.H.O.L.E. Gang.


  1. *Drool* You mean I can have pound cake!?!?!? I think I just may have to do this soon. I have missed pound cake, with strawberry sauce and whip cream on top. I do like your style Brian. Your wife is a lucky lady.

  2. That sound very delicious. I will have to try this recipe.

  3. Brian--I'm totally in for the pound cake recipe!! I haven't found a pound cake recipe I like yet, but yours looks fantastic!! BTW, I love your "eat and repeat" comment! ;-)


  4. Man, this looks so good. You're making me wish I baked. My son is our baker so I'll have to get him on to this recipe. I'll leave it up to him to figure out the egg and butter replacement. Then I'll get to "eat and repeat"! Thanks for sharing this on the Friday Foodie Fix too!