Pound Cake

Pound cake would be a great dipper for your caramel fondue! Well pound cake goes great with a lot of things. This is a very Paula Deen like recipe because there are not one but TWO cups of butter so don’t be alarmed! It’s all worth it in the end 🙂

Pound Cake 


  • 2 cups Earth Balacne Buttery Spread
  • 3 cups sugar
  • 6 eggs
  • 4 cups gluten free flour
  • 3/4 cup coconut or rice milk
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 300ºF.
  2. Grease a tube pan or loaf pan VERY WELL with non-stick vegetable spray or buttery spread
  3. Whip buttery spread in mixer (approx 2 minutes)
  4. Gradually add sugar– mix through
  5. Gradually add eggs one at a time
  6. Alternate gluten free flour and milk- gradually
  7. Add extracts
  8. Pour into a greased 10 inch tube pan.
  9. Bake at 300ºF for 1 hour and 40 minutes (yes it will take about that long but patience is a virtue and it will be worth it) or until it passes the toothpick test.
  10. Cool on your counter for 10 minutes
  11. Turn out on a wire rack and cool completely.
  12. Slice and serve.

Pound cake goes great with ice cream, sorbet or strawberries and whipped cream! Or cut it into 1-inch cubes and dip into some lovely caramel fondue!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s