Gluten Free Orange and Ginger Buttermilk Poundcake
This gluten free orange and ginger buttermilk poundcake has a champagne glaze that is to die for.
Ingredients:
-2 sticks (1 cup) butter, room temp
-2 cups sugar
-4 eggs
-3 cups gluten free flour mix (I use either Bob’s 1:1 or King Arthur AP)
-1/4 tsp baking soda
-1/4 tsp salt
-1 cup buttermilk
-Zest of 1 orange
-Juice of 1 orange
-1/2 inch knob of fresh ginger, grated or minced (about 1/2 tbsp)
Champagne Glaze:
2 cups of powdered sugar, about 2 tbsp champagne (or you can use milk of any sort), and a dash of vanilla
Instructions:
1. Preheat oven to 325 F.
2. Cream butter and sugar. Add in eggs one at a time.
3. Combine the soda, salt, and flour.
4. Add half of the dry mix in and mix.
5. Pour in the buttermilk and mix.
6. Add in the remaining dry ingredients.
7. Stir in the orange and the ginger.
8. Pour into either a loaf pan, a small bundt cake mold, muffin tins, or two 6 inch cake tins.
9. Bake until a toothpick comes out clean. Times will vary greatly for different vessels. The 6 inch cake tins took about 30 minutes, where the loaf tin took just over an hour. I’d assume a bundt cake would take about an hour and muffins would take about 25-30 minutes
Gluten Free Orange & Ginger Buttermilk Poundcake
Ingredients
- 1 cup butter, room temp 2 sticks
- 2 cups sugar
- 4 eggs
- 3 cups gluten free 1:1 flour
- 1/4 tsp baking soda
- 1/4 tsp kosher or sea salt
- 1 cup buttermilk
- zest of an orange
- juice of an orange about 2-4 tbsp
- 1/2 inch knob of fresh ginger minced
Champagne Glaze
- 2 cups powdered sugar
- 2 tbsp champagne or milk of choice
- dash of vanilla extract
Instructions
- Preheat oven to 325 F.
- Cream butter and sugar. Add in eggs one at a time.
- Combine the soda, salt, and flour.
- Add half of the dry mix in and mix.
- Pour in the buttermilk and mix.
- Add in the remaining dry ingredients.
- Stir in the orange and the ginger.
- Pour into either 2 loaf pans, a bundt cake mold, muffin tins, or two 6 inch cake tins.
- Bake until a toothpick comes out clean. Times will vary greatly for different vessels. The 6 inch cake tins took about 30 minutes, where the loaf tin took just over an hour. I'd assume a bundt cake would take about an hour and muffins would take about 25-30 minutes.