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Lectin-Free Pound Cake: Juicy Recipe Without Gluten

By Karin Stumpfl

Lektinfreier Sandkuchen

Lectin-Free Pound Cake – The Fluffy All-Rounder (also as an Easter Lamb!)


A classic pound cake captivates with its fine, crumbly texture. This lectin-free version uses high-quality starches and A2 dairy products from TOBIO to enable perfect enjoyment without regret. Especially at Easter, this dough is the favorite for traditional pastries.


The Ingredients for your Baking Pleasure

  • 130 g Organic Arrowroot Starch

  • 100 g Organic Pastry Baking Mix

  • 3 Organic Eggs (separated)

  • 30 ml Organic Sheep's Milk (or A2 milk)

  • 200 g Organic Sheep Butter (alternatively clarified butter or A2 butter)

  • 130 g Allulose (or a sweetener of your choice)

  • A pinch of sea salt

  • 2 tbsp Organic Lemon Juice

  • 2 tsp Organic Cream of Tartar Baking Powder



Step-by-Step Instructions

  1. Preparation: Preheat the oven to 150 °C top/bottom heat. Grease the baking pan (loaf pan or Easter lamb mold) thoroughly with butter and dust with a little arrowroot starch if necessary.

  2. Beat egg whites: Separate the eggs. Beat the egg whites with a pinch of salt until stiff.

  3. Foam mixture: Gently melt the butter. Meanwhile, beat the egg yolks with the allulose until the mixture is light and creamy.

  4. Mix dough: Slowly stir in the liquid butter. Then add sheep's milk, lemon juice, and the dry ingredients (TOBIO starches and baking powder) and mix to a smooth dough.

  5. The Finish: Carefully fold in the beaten egg whites to maintain airiness.

  6. Baking: Pour the dough into the mold and bake for about 30–40 minutes (for a large lamb mold, possibly 5-10 minutes longer). Be sure to do the skewer test!

One Dough, Many Possibilities: From Sheet Pan to Easter Lamb


The fine texture of TOBIO pound cake batter makes it an ideal partner for various baking projects:

  • The perfect lectin-free Easter lamb: Thanks to the fine binding of the arrowroot starch, the lectin-free Easter lamb perfectly retains its shape after baking and does not crumble when cut. After cooling, simply dust with some powdered erythritol.

  • Lectin-free marble cake: Divide the dough in half and stir 2 tbsp organic cocoa powder into one half.

  • Fruit tart base: Spread the mixture onto a baking sheet and top with compatible berries before baking.

  • Cake base: Bake the dough in a round pan and fill it after cooling with a light lemon cream based on A2 or sheep's milk.

Product Tip: For the best results, use the original baking ingredients from TOBIO. They are perfectly matched to ensure your lectin-free pound cake always turns out perfectly.

Lektinfreier Sandkuchen Varianten

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Allulose

This product or foodstuff has not yet been authorized for sale or use in the EU. The information provided in this context is for informational purposes only and does not constitute a recommendation to purchase or consume it. Use or consumption of this unauthorized foodstuff is at your own risk. We, the authors and the publisher, assume no responsibility for any health risks or legal consequences that may arise from the use of this unauthorized foodstuff. Furthermore, it is recommended that you familiarize yourself with the applicable laws and regulations in the EU before consuming or using this unauthorized foodstuff. It is the responsibility of consumers to ensure that they only consume or use products that comply with applicable laws and regulations. Before purchasing or using this foodstuff, it is recommended that you familiarize yourself with the current legal requirements and, if necessary, seek professional advice.