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Pound Cake

Prep time: 20 mins | Bake time: 80–85 mins | Yields: 1 standard loaf pan

Equipment

Regular loaf pan (or a smooth-sided bundt pan if doubling the recipe)

Stand mixer with paddle attachment (or electric hand mixer)

Medium mixing bowl

Wire cooling rack

Ingredients

4 oz salted butter (1 stick / 1/2 cup)

1.5 cups granulated sugar (Tip: Swap half with monk fruit/allulose for a lower-carb option)

5 large eggs (room temperature)

1 tsp baking powder

2 1/4 cups Petley Grain GF Low Carb All Purpose Flour

1 tbsp citrus juice (lemon, lime, or orange juice)

1 tsp vanilla extract

Petley Grain Flour Blend Components: Almond Flour, Organic Sunflower Seed Flour, Tapioca Starch, Psyllium Husk Powder, Xanthan Gum, Guar Gum, Citric Acid.

Instructions

1. Preheat your oven to 325°F. Grease a regular loaf pan and coat the interior with sugar, or line it with parchment paper.

2. In a medium bowl, whisk together the Petley Grain GF Low Carb All Purpose Flour and baking powder. Set aside.

3. In a stand mixer fitted with the paddle attachment, beat the salted butter and granulated sugar together until light and fluffy. Scrape down the sides and bottom of the bowl as needed.

4. Add the room-temperature eggs one at a time, beating thoroughly after each addition. Scrape down the bowl between additions to ensure a smooth emulsion.

5. Gradually add the flour mixture about 1/2 cup at a time, mixing on low speed just until incorporated. Scrape the bowl again.

6. Mix in the citrus juice and vanilla extract until combined.

7. Pour the batter into your prepared loaf pan. Place on the center rack of the oven and bake for 80 to 85 minutes, or until a cake tester inserted into the center comes out clean.

8. If you didn't use parchment paper, run a thin knife around the edges immediately upon removing from the oven. Place the pan on a wire rack and let the cake cool in the pan for 20 minutes.

9. Invert onto a serving plate, remove any parchment, and let cool completely.

Serving Suggestions & Variations

Enjoy plain or paired with fresh berries, vanilla ice cream, or homemade whipped cream.

Low-Carb Modification: Replacing half of the granulated sugar with a monk fruit/allulose blend drops the net carbs significantly. When using this swap, bake at 300°F for 75 to 80 minutes.

Recipes using Petley Grain Low-Carb All-Purpose Flour