Golden Corn Pound Cake

8 servings

Originally made with a pound each of butter, sugar, eggs and flour — hence the name — this lighter gluten-free version has a velvety texture and a rich, buttery flavor.

Ingredients

¾ cup (3 ounces) whole grain, stone-ground corn flour (not cornmeal)
½ cup (2½ ounces) potato starch
¼ cup (1¼ ounces) tapioca starch
½ teaspoon xanthan gum
¼ teaspoon fine sea salt
2 teaspoons baking powder
1 stick (4 ounces) unsalted butter, softened, plus extra for pan
¾ cup (5½ ounces) white sugar
2 large eggs
¼ teaspoon pure orange oil, such as Boyajian, optional
2 teaspoons vanilla extract
Zest of 1 small orange
½ cup (4 ounces) milk (cow, soy or almond)

Directions

Heat the oven to 350° F. Grease the short sides of a standard metal loaf pan (4½ x 8½ inches) with butter. Line the long sides and base with a sheet of parchment paper.

Combine the corn flour, potato starch, tapioca starch, xanthan gum, salt and baking powder and set aside.

Place the butter in a large mixing bowl. Using a hand-held electric mixer, beat at medium speed until creamy. Beat in the sugar little by little. Quickly beat in the eggs one at a time. Add the orange oil if using (it adds extra aroma and flavor) and the vanilla. Zest the orange right over the bowl. (Reserve the fruit for another use.)

Add one-third of the corn flour mixture at a time to the buttersugar mixture, alternating with the milk, beating at low speed to mix. Using a rubber spatula, transfer to the prepared pan, heaping the batter up a little at the corners and forming a ½-inch trench down the center to minimize splitting. Bake for 50 minutes, until an inserted toothpick emerges clean.

Baking time: 50 minutes.

Nutritional Analysis:
Calories: 300, Carbohydrates: 42 g, Protein: 3 g, Fat: 14 g, Cholesterol: 90 mg, Sodium: 105 mg, Fiber: 2 g

Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian. For more information and recipes, visit her website at GlutenFreeExpert.com

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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