The Gluten-Free Yogurt Pound Cake is a dessert suitable for the whole family’s breakfast. Occasionally, I make it to meet the needs of my guests. This dessert is gluten-free. Instead of regular flour, I used rice flour and potato starch, which make it even softer. Almonds are a must to give the cake a crunchy note. Let’s now see how to prepare the gluten-free yogurt pound cake.
Here are some other ideas for a breakfast dessert.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Gluten-Free Yogurt Pound Cake
- 3 eggs
- 1 cup lactose-free yogurt
- 1 cup sugar
- 1/2 cup sunflower seed oil
- 2 cups rice flour
- 3/4 cup potato starch
- 1/4 cup almonds
- 1 packet baking powder for desserts
Steps for Gluten-Free Yogurt Pound Cake
In a bowl, crack the eggs, add the sugar, and start mixing with an electric mixer until you get a light and fluffy mixture.
Now pour in the yogurt, sunflower oil, rice flour, potato starch, and lastly the baking powder. Lower the speed of the electric mixer and blend until you get a smooth, lump-free mixture.
Line a large pound cake mold, or even 2 small ones, with parchment paper, pour in the batter, and level it well.
Coarsely chop the almonds and sprinkle them on the surface of the cake. Bake in a preheated oven at 340°F and let it cook for about 40 minutes. Always adjust according to your oven, always do the toothpick test, and if it comes out dry, the cake is done.
Let the Gluten-Free Yogurt Pound Cake cool on a wire rack and before serving, you can also add a dusting of powdered sugar.
-
If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave your like. I’m waiting for you….Ivana
You can also find me on Instagram and on Pinterest
If you liked this recipe, click the stars below, to give the maximum click the last star directly. Your rating is very important to me. Thank you.
Return to the HOME to read all the other recipes
