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| We started eating before I could get the picture (oops!) |
Last week, (about a week after I managed to throw my back out and after a wedding), I was hanging around my apartment and decided to make a pound cake. I looked around for some recipes and finally decided to use one from the Land O'Lakes website. I mostly know the brand from their butter, salted and unsalted in individual sticks. It was a brand often used in my parent's household.
The website had directions for a gluten-free vanilla pound cake, and I took some liberties with the recipe, however it had everything that was needed. I created the standard rice flour blend (also included on the website) which consists of the ratio of 1 tapioca:2 potato starch:6 rice flour. I substituted some soybean flour however. I also used the listed
2 cups of sugarRoughly 4 large eggs (I had 5 mediums)
4 teaspoons of vanilla
3 cups of the gluten-free flour
2 teaspoons of baking powder
1 cup of milk
but I also added most of the zest of one lemon. (I used part of the zest for a rice pudding)
I let it bake in a breadpan lined with parchment paper and then let it cool. I noticed that I probably set the pan a bit too high in the oven since part of the top was a little burnt.(At the same time, I used some leftover rice, eggs, sugar, vanilla and lemon zest to make a rice pudding that I tossed into a pyrex bowl and stuck into a water filled pot to steam in the oven.)
The next day, I made a simple lemon glaze from about a cup of powdered sugar, a few spoons of water (a little at a time) and some lemon juice. I drizzled this over the top of the pound cake and served it up.
Lessons learned? To use a larger pan for the pound cake since the center turned out a little crumbly (but still good) or two pans. To make the glaze slightly thinner since it was pretty solid when it hardened, possibly adding a little milk or more water (probably milk), and to actually measure and mix the rice pudding a bit more.
