Rice Flour Poundcake
Published April 15, 2020
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Ingredients
- 4tablespoons/55 grams unsalted butter, at room temperature, plus more for greasing
- 4tablespoons/60 milliliters coconut oil
- 1½cups/200 grams white rice flour (not sweet rice flour)
- ¼teaspoon baking powder
- ¼teaspoon baking soda
- ¼teaspoon fine sea salt
- ¼teaspoon freshly ground black pepper (optional)
- 1cup plus 1 tablespoon/225 grams granulated sugar
- 2large eggs, at room temperature
- ⅓cup/80 milliliters sour cream
- ⅔cup/160 milliliters unsweetened coconut milk
- 1teaspoon mezcal or tequila, or 2 teaspoons vanilla extract
Preparation
- Step 1
Heat oven to 350 degrees. Lightly butter an 8-by-4-inch loaf pan. Melt coconut oil in small saucepan over low heat. Bring oil back to room temperature before baking. In a medium mixing bowl, combine rice flour, baking powder, baking soda, salt and pepper, if using.
- Step 2
Using an electric mixer, whisk together coconut oil, butter and sugar at high speed until light and fluffy, 2 to 3 minutes. With the motor still running, add eggs and combine until creamed and very fluffy. Reduce to low speed and whisk in a third of the flour mixture. Once combined, add sour cream. Whisk in another third of the dry ingredients, then half of the coconut milk. Add the remaining flour mixture. At a medium speed, whisk in the rest of the coconut milk, and mezcal, until smooth and completely combined.
- Step 3
Scrape batter into pan and smooth the top with the spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Let cake cool in pan for 10 minutes, then turn on a wire rack to cool completely.
Private Notes
Comments
My family is vegan. If I cut out the dairy and just used coconut oil and coconut milk, how would the results differ?
Mykonos brand vegan butter is outstanding. I've made the best pie crusts of my life with it. Nobody could tell it hadn't been made with butter. It will probably work in this recipe as well: it melts smoothly, spreads fairly smoothly when soft and tastes more like butter than other vegan butters. Give it a try!
I made this rice flour pound cake recipe yesterday, and it looks nothing like the picture. I followed every step and used all of the ingredients listed. It was not tasty and did not look aesthetically pleasing. FYI: I've been a professional baker for years.
I followed it to the letter and loved results even though my oven temp was off. Very tender. Very coconutty if you are not a fan. Wonder if you could add flavors- like cocoa powder to make it chocolately. Would need advice of more experienced bakers on this idea!
I made this an it turned out outstanding. I mircrowaved the coconut oil on low instead of stovetop. Let it cool before incorporating. I used the Thai brand coconut milk in a can from the supermarket. Used vanilla instead of mezcal so I only put a few twists of pepper because I thought maybe the mezcal balances the pepper. I also lined the pan with parchment paper and buttered the sides. Came out delicious.
Subtle, addictive flavor and exquisite texture, with soft crumb, slightly crunchy edges, and domed top. Lightly buttered loaf pan lined w/parchment, made it easy to remove from pan. Substituted labneh diluted w/buttermilk in place of sour cream, and 3 tsp lemoncello instead of mezcal. Doubled salt and pepper, added 1 tsp lemon zest, and brushed w/lemon syrup while warm. Next time, will add more pepper, and fresh, grated ginger. For those having trouble with texture, try weighing ingredients