Pound cake is a simple dessert. It exudes buttery elegance that few sweet delicacies can surpass. Although it is wonderful plain, it is best served with some type of creamy fruit topping. For this recipe I used a citrus mascarpone cream because I adore the fresh and light pop of flavor it adds to the cake. So go ahead and have your gluten-free cake and eat it too.
Pound Cake with Mascarpone Cream
Makes one 9 by 5-inch loaf
16 tablespoons (2 sticks) unsalted butter, cold, plus extra for greasing the pan (you can use a good quality butter like Kerrygold...it is pricey, but will make a world of difference)
3 large eggs plus 3 large egg yolks (free range, large eggs)
2 teaspoons vanilla extract
1 3/4 cups gluten-free cake flour (recipe follows*), plus extra for dusting pan
1/2 teaspoon fine sea salt
1 1/4 cups of sugar (you can use organic cane sugar or regular)
Cut butter into 1-tablespoon pieces and place in bowl of stand mixture; let stand at room temperature for 20 - 30 minutes to soften slightly (butter should not exceed 60 degrees). Using a whisk, beat eggs, egg yolks, and vanilla in a bowl until well combined. Let egg mixture stand at room temperature until ready to use.
Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter a 9 by 5-inch loaf pan; dust pan liberally with flour and shake out excess.
In a stand mixer fitted with a flat beater, beat butter and salt at medium-high speed until shiny and creamy, 2 to 3 minutes, scraping boottom and sides of bowl once with a rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take 90 seconds-ish). Once all the sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; is should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high until light and fluffy, 3 to 4 minutes. Remove bowl from mixer and scrape sides and bottom.
In 3 additions, sift flour over butter and egg mixture. Fold in each addition gently and make sure the flour is well mixed in before adding the next addition. Make sure batter is homogenous.
Transfer batter to prepared load pan and smooth surface with rubber spatula. Bake until golden brown and a toothpick inserted in the center come out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn right side up. Cook cake on rack for 2 hours. Slice desired amount and serve with cream (recipe below*), freeze what you don't eat and save for later.
*Gluten-Free Cake Flour
3 cups brown rice flour
1 cup sweet rice flour
1/2 cup tapioca flour
1 1/4 teaspoon guar gum
Mix well and store for later use
*Citrus Mascarpone Cream
Serves 4 - 6
8 ounces mascarpone cream
1/2 cup of whipped cream (horizon organic is a great brand)
1/4 cup of organic powdered sugar
1 lemon zested and juiced
1 lime zested and juiced
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
Beat all of the above ingredients together in a bowl for about 1 minute. Top with lemon, lime, or orange segments. You can also substitute the citrus for fresh raspberries, strawberries, or any other desired fruit.
