Strawberry Pound Cake Gluten Free
- 2 sticks butter, softened
- 2 cups sugar
- 3 eggs
- 1 Tablespoon lemon juice
- 2½ cups Pamela's Artisan Flour Blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces plain yogurt
- 12 ounces strawberries, diced
- Preheat oven to 325 degrees. Grease a 10 inch bundt pan.
- Sift together 2¼ cups flour, baking soda and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in lemon juice.
- Alternate beating flour mixture and yogurt into sugar mixture just until incorporated.
- Toss strawberries with remaining flour. Gently mix them into the batter.
- Pour batter into bundt pan.
- Place in over and bake for 60 minutes, or until a toothpick inserted into cake comes out clean.
- Allow to cool 10-15 minutes, then turn out onto a wire rack and cool completely.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/06/17/strawberry-pound-cake-gluten-free-recipe/
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