AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time30 minsCook Time1 hr 14 minsTotal Time1 hr 44 mins
 1 ½ cups butter, room temperature
 1 (8 oz) cream cheese*
 3 cups sugar
 zest from 1 lime**
 zest from 1/2 an orange**
 6 large eggs
 1 ½ tsp vanilla
 Juice of 1/2 an orange
 juice of 1 lime
 1 ½ tsp tsp xanthan gum
 1 tsp salt
1

Preheat oven to 325. 1 Hour 14 minutes

2

Line 2 or 3 loaf pans with parchment paper. (I really like parchment paper. It allows me to remove things from the pans so easily. If you don't have any, however, a nonstick cooking spray should do the trick. Or you can lightly grease the pan with either butter or shortening, then dust it with All-Purpose flour mix.)

3

Cream butter and cream cheese until smooth. Add the sugar and zest, then beat on high speed for 3-5 minutes--"until light and airy", my original recipe says. Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. (Adding the eggs slowly like this allows them to mix evenly into the butter mixture, without leaving clumps of butter that didn't mix in well.) Add the vanilla and citrus juices and mix well. Then add the flour mix, xanthan gum, and salt all at once. Mix until well blended.

4

Pour the batter into the prepared pans and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean--about 1 hour and 14 minutes. Allow the cake to cool in the pan for at least 20 minutes. (I left mine in the pan for hours...until I went to bed that night.) Allow to cool completely before serving.

5

Serve with fresh berries and whipped cream or on its own. Cover leftovers tightly. (I kept mine in a Ziploc bag overnight)

6

This cake is good on the first day, but it is really good after it's been allowed to sit for a while. I'd suggest making it 8-24 hours before you want to serve it. If you just forget to make it early, though, it's not the end of the world. It tastes good just an hour out of the oven; it's mostly the texture that improves with time.

7

*The cream cheese is easier to work with if it is at room temperature.

Category

Ingredients

 1 ½ cups butter, room temperature
 1 (8 oz) cream cheese*
 3 cups sugar
 zest from 1 lime**
 zest from 1/2 an orange**
 6 large eggs
 1 ½ tsp vanilla
 Juice of 1/2 an orange
 juice of 1 lime
 1 ½ tsp tsp xanthan gum
 1 tsp salt

Directions

1

Preheat oven to 325. 1 Hour 14 minutes

2

Line 2 or 3 loaf pans with parchment paper. (I really like parchment paper. It allows me to remove things from the pans so easily. If you don't have any, however, a nonstick cooking spray should do the trick. Or you can lightly grease the pan with either butter or shortening, then dust it with All-Purpose flour mix.)

3

Cream butter and cream cheese until smooth. Add the sugar and zest, then beat on high speed for 3-5 minutes--"until light and airy", my original recipe says. Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. (Adding the eggs slowly like this allows them to mix evenly into the butter mixture, without leaving clumps of butter that didn't mix in well.) Add the vanilla and citrus juices and mix well. Then add the flour mix, xanthan gum, and salt all at once. Mix until well blended.

4

Pour the batter into the prepared pans and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean--about 1 hour and 14 minutes. Allow the cake to cool in the pan for at least 20 minutes. (I left mine in the pan for hours...until I went to bed that night.) Allow to cool completely before serving.

5

Serve with fresh berries and whipped cream or on its own. Cover leftovers tightly. (I kept mine in a Ziploc bag overnight)

6

This cake is good on the first day, but it is really good after it's been allowed to sit for a while. I'd suggest making it 8-24 hours before you want to serve it. If you just forget to make it early, though, it's not the end of the world. It tastes good just an hour out of the oven; it's mostly the texture that improves with time.

7

*The cream cheese is easier to work with if it is at room temperature.

Gluten Free Citrus Pound Cake