I think of pound cake as sweeter than bread, but not as sweet as say- a birthday cake. Basically, a form of dessert that is acceptable at breakfast or brunch! Sign me up!
Years ago, I came up with a great gluten free version! Fluffy. A bit moist. And, bursting with sweet flavor! I've made a few updates and changes over the years, but the original just works SO. DAMN. WELL. Why mess too much??
Timewise, a great improvement was purchasing a mini loaf pan, much like a muffin pan! Now, I have individual portions ready to go. Plus, the baking time is reduced by over half! And, they're so much cuter! Cute food tastes better. It's science. Look it up.
Peak peach season happens in July and August, so hurry! Before it's too late...
I'm so glad you asked! This treat goes way back. In the 1700s, pound cake was created using a pound, each, of four different ingredients: butter, sugar, eggs, and flour. Super simple. No recipe card needed.
There are about 10 eggs in a pound.
In general, peaches are ripe in the summer. The actual month will depend upon the climate. Officially, peach season runs from April through October. In Georgia, peaches begin to ripen in mid-may. Farther north in PA, fresh peaches are ripe in July through September.
Before the season is over, you must try this moist and gluten free peach pound cake! Now, in mini size.
Welcome- I'm so grateful you're here!
A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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