Gluten Free Cream Cheese Pound Cake

Gluten Free Cream Cheese Pound Cake

8 ounces (226 g) cream cheese, at room temperature
6 large eggs, at room temperature
3 cups minus two tbsp (402 g) Kim’s gluten free flour blend
3 cups (600 g) granulated sugar
1 1/2 cups (283 g or 10 oz) butter, at room temperature

  • First step is In bowl of electric mixer using paddle attachment, cream butter and cream cheese together until smooth, about 2 minutes. Slowly add sugar and when all sugar is added, increase speed to medium high and whip for about 7 minutes until very light in color and fluffy. Scrape down sides of bowl.
  • And then, On low speed, add eggs, one at a time, beating for about one minute after each addition. Once all eggs have been added, scrape down sides of bowl and increase speed to about medium and whip for about 2 minutes.
  • And then, visit for full instruction : https://www.letthemeatgfcake.com/gluten-free-cream-cheese-pound-cake/

  • Rated 4/5 based on 16 Reviews

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