Moist and buttery pound cake!
In the bowl of a stand mixer with a paddle attachment, add the butter and shortening, and beat it on high speed for 3 to 4 minutes. Add the granulated sugar and beat for another 6 minutes. Scrape the sides and bottom of the bowl with a spatula and beat for another minute.
Cream, cream, cream!
Add the eggs
Add one egg at a time, beating on medium speed and scraping the bowl after each addition.
Add the dry ingredients and wet ingredients
Add a third of the dry ingredients and beat it on medium speed. Once the flour is incorporated, scrape the bowl, add half of the wet ingredients, and beat it again. Scrape the bowl and repeat the process, ending with the flour mixture.
Bake the gluten-free pound cake in the oven
Pour the pound cake batter into a greased and lined loaf pan and smooth the surface. Bake it in a preheated oven for 1 hour at 350°F/180°C.
Let it cool completely
Let the pound cake rest in the pan for 10 minutes and take it out onto a wire rack to cool completely. Don't slice it until it's cooled completely.
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