I absolutely love a good snack cake and this pound cake hits the spot. It’s incredibly tender and buttery and the raspberry adds a delightful touch of tartness that cuts the butteriness beautifully. Best of all, it receives rave reviews even from those who consume gluten. In a side-by-side comparisson, I don’t think I could tell this from a glutenous pound cake.
Raspberry curd has been a recent discovery of mine and I haven’t been able to resist putting it in practically everything. It has a beautiful, vivid color that makes any baked good look absolutely stunning. When I added it to pound cake I wasn’t sure the result would be all that mind-blowing, but I was wrong. Now, I don’t want a pound cake without rasperry curd in it. For an extra decadent bite, I like to slather a slice in even more raspberry curd or raspberry jam. Of course, the recipe is just as delicious with raspberry jam if raspberry curd isn’t your current obsession. It will still be absolutely delectible.
Ingredients
- Sugar
- Butter
- Eggs
- Buttermilk
- Tapioca starch
- White rice flour
- Finely ground cornmeal or corn flour (NOT cornstarch)
- Potato starch
- Almond flour
- Baking powder
- Salt
- Xanthan gum
- Raspberry jam or raspberry curd
Required Equipment
- 5″ x 9″ loaf pan
- Parchment paper
- Hand mixer or stand mixer is helpful but not required
Detailed Instructions
If you would like to make your own raspberry curd, you can find the recipe here.
Preheat the oven to 350oF and line a 5″ x 9″ loaf pan with parchment paper. Set aside.
Measure out your ingredients: your sugar and butter into a large bowl (if using a hand mixer) or the bowl of a stand mixer and your dry ingredients into a medium bowl. Whisk your dry ingredients together and set aside.
Cream together the butter and sugar until light and a little bit fluffy. Make sure to stop and scrape down the bowl with a spatula at least once.
Add in the eggs and egg yolk, beating after each addition. After they are all added, the batter will look broken and a little chunky (see below, on the left). This is normal.
Add in one third of the dry ingredients and beat until mostly combined, then add in half the buttermilk. When fully integrated, alternate dry ingredients and buttermilk in the same ratio until all the ingredients are integrated and the batter is smooth (bottom right picture).
To assemble, spread 1/3 of the batter on the bottom of the lined loaf pan and smooth into all the corners.
Scatter small spoonfulls of jam or curd over the batter. I use around two and a half to three tablespoons total per layer.
Scoop another third of the batter over the jam and spread until even. Repeat the process of adding jam and adding batter until all the batter is used up. I usually place slightly less jam on the top layer of the loaf so it spreads evenly.
To create the signature swirl, take a butter knife or a single chopstick and poke it into one corner of the loaf and zig-zag it up and down across the length of the loaf. Switch directions and zig-zag side to side, again going over the whole loaf. When you are finished, you should have a lovely swirl pattern on the top of your loaf.
Place on the middle rack in the oven and bake for 1 hour and 15 – 25 minutes. Check the loaf after 1 hour and 15 minutes by sticking a toothpick into the center. When it comes out with just a couple of crumbs sticking to the center then it’s done. Do not over-bake as this will lead to a dry loaf.
Remove the loaf from the pan using the parchment paper and cool on a wire rack for at least 15 minutes before cutting.
Gluten Free Raspberry Swirl Pound Cake
This pound cake is incredibly tender and buttery and the raspberry adds a delightful touch of tartness. It will be a big hit even for those who consume gluten.
Ingredients
Instructions
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Preheat the oven to 350oF.
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Line a 5" x 9" loaf pan with parchment paper. Set aside.
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Measure out the dry ingredients in a medium bowl. Whisk to combine then set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until fully mixed and slightly fluffy.
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Add eggs one at a time, scraping down the sides after each addition. After all the eggs are added the mixture may look slightly split.
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Add one third of the dry ingredients and mix until mostly combined, then add half of the buttermilk. Beat until mostly combined, then repeat until you have used all the dry ingredients and buttermilk.
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Scoop one third of the batter into the prepared pan and smooth out. Scatter four to eight spoonfulls of jam or curd over the batter, then cover with another third of the batter. Repeat until all the batter is used up.Â
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Smooth the top of the loaf before creating the swirls. To create the swirls, zig-zag a butter knife or chopstick through the loaf, first moving side-to-side then up-to-down.Â
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Bake for 1 hour and 15 - 25 minutes. When a toothpick comes out with a couple of crumbs clinging to it, it's done.Â
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Remove from the loaf pan and cool on a wire rack before slicing.