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Gluten-Free, 75% Sugar Free, Bundt Pound Cake: Vanilla, Traditional, Hack Twist, (can be adapted to Dairy-Free)

Ahhh!!!! Love this!!

I come from a family of bakers. My great-grandfather Schmitt on my mom's side was a baker from Germany who owned a family bakery. He handed down his craft to my grandfather Schmitt who handed down his craft to my mother and of course then on to me. So, you can understand when I say that I am a cake snob, a donut snob and a bread snob. I will only eat the best. As my mom says, I don't want to "waste calories" on a food that is mediocre. The cake must be delicious. More than delicious, MAGNIFICENT!

Kudos and many thanks to Land-o-Lakes who posted this recipe on May 22, 2018. (www.landolakes.com/recipe) Of course, I  had to change and adapt it to become one of my favorites, however, I did use Land-o-Lakes butter. My household uses the one that is wrapped in 1/4 cup sizes.


Gluten Free Pound Cake

Ingredients:

2 cups Truvia brand white baking sugar (75% Stevia/25% Cane sugar blend)
1 cup Land O Lakes Butter, melted
4 large eggs (We used Egg-Lands Best brand)
4 teaspoons of gluten-free vanilla
1 cup milk (We used ultra-filtered 2% for this recipe.)
3 cups Gluten-Free Baking Flour, Bob's Red Mill brand (Because it is mill so fine and soft. Not grainy.)
2 tsp baking soda
Directions: 
  1. Heat oven to 350˚F. Spray 12-cup Bundt pan with butter flavored cooking oil. Flour pan lightly with g-f flour.
  2. Combine Truvia baking sugar and melted butter in bowl. (I use a home version of the Cuisinart mixer.) Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition, (very important). Add vanilla; beat until well mixed.
  3. Stir together g-f flour blend and baking powder in a separate bowl. Gradually add this mixture to the well-blended wet ingredients slowly, while alternating, flour, then milk, flour, then milk, until all ingredients are used and well blended. 
  4. Pour batter into prepared pan. Even batter with a spatula. 
  5. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. (60 minutes worked well for us.) 
  6. Cool 10 minutes.
  7. Put pan upside down on cooling rack. Remove from pan.
Powdered Sugar Icing (Optional)


Ingredients:

1 cup powdered sugar
½ teaspoon vanilla
¹⁄₃ cup milk

Directions:
  1. Mix ingredients to preferred taste and consistency until well blended. (We prefer a thinner consistency)
  2. Poke several holes in the top of the bundt cake with a toothpick. (The holes allow for the icing to seep into the cake adding a little moisture and flavoring.)
  3. Spoon icing over cake until covered as well as you would like.
Serving Tips

We served pound cake topped with 4 cups of seasonal strawberries that were tossed with ¹⁄₃ cup Truvia white baking sugar blend, and Halo Top brand strawberry ice cream. (Halo Top is also sugar-free. If you are lactose intolerant or dairy-free, they have an ice cream made with coconut milk.)

We know you will love it as much as our family does. 

Have a Happy Health-a-licious Day!




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