I made a gluten free pound cake with lots of toppings for the Fourth. Steve doesn't mind eating gluten free at all, he'll eat anything, but sometimes I think my kids wish I would cook normal. This cake was very good just a bit drier than my normal pound cake but I plan to tweek it some in the future to make it a little moister.
I have used 1-2-3 mixes in the past and have always loved them so when there mixes were featured on Zuilily I bought several gluten free, sugar free pound cake mixes. I made this one low sugar and I was not disappointed at all with the taste I achieved and with ice cream, strawberries and blueberry compote for topping I thought it was wonderful. We ate half the cake and I froze the rest just so I would eat it all!
Here's the mix and then the recipe of what I added.
Easy Great Gluten Free Pound Cake
Ingredients:1 123 Gluten Free Delightfully Gratifying Poundcake Mix Hint of Lemon -- 38.72 oz
2-2/3 cup sugar (you can use Stevia or some other sweetener)
5 large eggs at room temperature
1-1/2 cups unsalted butter softened but not at room temperature
3/4 cup orange juice or your favorite citrus-flavored soda
Directions:Preheat oven to 325 F. Generously grease a 12-cup bundt pan or 2 large loaf pans.
Cream butter well then add sugar and mix well. Then add cake mix and eggs, mix well. Add liquid and mix until thoroughly blended. Beat about 3 minutes.
Pour into prepared pan or pans.
Bake for 1-1/4 hours for bundt pan and approximately 1 hour for loaf pans.
Cool 5 minutes in pan then invert onto serving platter and cool.
Dust with powdered sugar, cut and serve with your favorite toppings.
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