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Gluten Free Orange & Ginger Buttermilk Poundcake - Courtney Made
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Gluten Free Orange & Ginger Buttermilk Poundcake

A great way to use up buttermilk to make a delicious gluten free dense poundcake.
Course: Dessert
Keyword: Cake, Gluten Free

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.