almond cream cheese pound cake (gluten free)

How To Make almond cream cheese pound cake (gluten free)

• 1

  Make the cake: Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12 cup bundt pan with vegetable oil spray, then dust it with the rice flour. Shake out the excess rice flour and set the pan aside.
• 2

  Place the cake mix, almond flour, sugar, cream cheese, oil, eggs, vanilla, and the 1 teaspoon of almond extract in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
• 3

  Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35-40 minutes. Transfer the bundt pan to a wire rack and let the cake cool for 10 minutes. Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack.
• 4

  Make the glaze: Place the powdered sugar, orange juice, and 1/2 teaspoon of almond extract, if desired, in a small mixing bowl and whisk until the glaze is smooth. Transfer the cake to a serving plate. Spoon the glaze over the top of the cake, then let the cake cool completely, 15-20 minutes longer, before slicing and serving.
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