Gluten-Free Melt in Your Mouth Poundcake!

Ingredients:

• 1 1/2 cups softened salted butter
• 10 ounces softened Philadelphia cream cheese
• 3 cups organic cane sugar
• 7 eggs (room temperature)
• 1 1/2 teaspoon Madegascar vanilla
• 3 cups gluten-free flour (use Cup4Cup or Kali’s Blend)
• 1 pinch of salt (no more than 1/8 teaspoon)
• 2-3 tablespoons heavy whipping cream

Directions:

• Preheat oven to 350°.
• Prepare a bundt pan by greasing with butter and dusted with flour (or a flour-sugar combo).
• Beat the butter and cream cheese until very creamy and light in color, approximately 4 minutes.
• Slowly add the sugar 1/2 cup at a time, allowing each 1/2 cup to fully incorporate before adding the next. Then beat for 4 minutes.
• Add eggs and vanilla.  Beat for 2-4 minutes until fully incorporated and yolk is visible.
• Add salt and beat for 1 minute.
• Reduce to a slow speed and add flour 1 cup at a time until fully blended.
• Pour batter into prepared bundt pan.  Smooth top of batter and brush with heavy whipping cream. “Bounce” the bundt pan lightly to reduce bubbles.
• Fill an oven-proof dish with 3 cups water and place on center of bottom rack.
• Put cake pan on the center of the middle rack.
• Bake for 1 hour.  Check for doneness (toothpick should come out clean).  If more time is required, reduce oven temperature to 325° and back for an additional 10-20 minutes.
• Dust with powdered sugar and ENJOY!

Dr. Beech sure did!