Gluten-free Berry Pound cake is a simple favorite that works well as a dessert or snack. Quality dairy products, along with the berries, give it a great texture and flavor that are suitable for eating any time of the day.
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Real California Milk products to facilitate my review, but my opinions and the recipe are my own.
No mater where you are in the United States, I bet you are familiar with Real California Milk. You may even recall them from their funny talking cow commercials a couple of years ago. Real California Milk products are everywhere, not just in California. California is the country’s leading producer of milk, ice cream, butter, nonfat dry milk and whey protein concentrate. It’s also the second largest producer of cheese and yogurt. To find Real California Milk products, just look for the black and yellow seal. That seal represents the simple and real dairy foods made with milk from more than 1,300 California dairy families.
Pound cake is a long time favorite of mine. One of the recipes I use can be made gluten-free simply by swapping the regular baking flour with a gluten-free 1-to-1 flour substitute. The recipe also uses dairy products that I almost always have on hand – butter and yogurt. Quality dairy products, along with the berries, give it a great texture and flavor that are suitable for eating any time of the day, whether it be in the morning or as an afternoon snack. Here’s how I make Gluten-free Berry Pound Cake.
Gluten-free Berry Pound Cake
- loaf pan (My pan is 10x5x3. If you use a smaller one you will likely have to adjust your cooking time a little bit as the depth of the batter will be different and take longer to bake.)
- large mixing bowl
- hand mixer and large mixing bowl OR stand mixer
- measuring cup
- measuring spoon
- 2 cups gluten-free 1-to-1 baking flour replacement (if not making gluten free use regular baking flour)
- 2 teaspoons baking powder
- 1 cup sugar
- 6 oz whole vanilla yogurt
- 1/2 cup salted butter , softened
- 4 eggs
- 1/2 tsp vanilla extract
- 2 cups frozen mixed berries (If the mix you use has strawberries, cut the larger pieces in half)
Preheat the oven to 325 f.
Place the flour replacement (or flour if you aren’t making it gluten-free) and baking powder into a large mixing bowl.
Place the butter and sugar into a large mixing bowl or the bowl of a stand mixer and combine thoroughly on medium speed.
Add the eggs, yogurt and vanilla extract to the mixing bowl and combine on medium speed.
Add the flour mixture to the mixing bowl about 1/3 to 1/2 of a cup at a time, ensuring the mixture is blended thoroughly.
Spray the loaf pan with nonstick cooking spray.
Pour the cake mixture into the loaf pan.
Bake for 65 minutes or when a toothpick inserted into the center of the loaf comes out clean.
Cool for 15 minutes on a wire rack before removing from the pan.
Remove from the pan and allow to finish cooling before serving.
Serve with your favorite topping. Many things work well with this pound cake. Hubby really likes it with a bit of butter. If you’re unsure what to pair it with, I recommend
What dairy product or products do you like to always have on hand?
Real California Milk was the exclusive dairy of Mom Blog Tour Winter Fancy Food Show 2017. You can learn more about the products I mentioned and many more on the Real California Milk website. You can also connect with Real California Milk on social media, on Facebook, Twitter, Pinterest, Instagram and YouTube.
ONE winner will receive an assortment of dairy products made in California.
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