Description
Indulge in the delicious Strawberry Almond Flour Pound Cake, a gluten-free delight that combines juicy strawberries with nutty almond flour. This easy-to-make cake is perfect for any occasion, offering a moist texture and irresistible flavor. Whether enjoyed plain or topped with whipped cream, each slice is a sweet celebration of flavors.
Ingredients
Scale
- 2 cups almond flour
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh strawberries (chopped)
Instructions
- Preheat your oven to 350?F (175?C) and grease a loaf pan.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, along with vanilla extract.
- In a separate bowl, whisk almond flour and baking powder together.
- Gently fold strawberry pieces into the wet mixture, then add dry ingredients until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for about ten minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 16g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg