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gluten free pound cake

gluten free pound cake
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A classic, dense, and velvety gluten-free pound cake made with sour cream for a moist crumb that rivals traditional bakery versions.

Ingredients

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1.5 Cups Gluten-Free All-Purpose Flour
1 Cup Unsalted Butter
1.25 Cups Granulated Sugar
4 Large Eggs
0.5 Cup Sour Cream
2 Teaspoons Vanilla Extract
0.5 Teaspoon Baking Powder
0.25 Teaspoon Salt

Instructions

  1. Preheat your oven to 325°F (165°C) and grease a standard 9×5 inch loaf pan thoroughly, lining the bottom with parchment paper
  2. Cream the softened butter and granulated sugar together in a large bowl on medium-high speed for 3 to 5 minutes until pale and fluffy
  3. Add the eggs one at a time, beating well after each addition to ensure the batter remains stable
  4. Mix in the vanilla extract and sour cream until just combined
  5. In a separate bowl, whisk together the gluten-free flour, baking powder, and salt
  6. Gradually add the dry ingredients to the wet mixture while mixing on low speed, stopping as soon as the flour disappears to avoid over-mixing
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula
  8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clea
  9. Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely

Notes

Ensure the gluten-free flour blend contains xanthan gum for proper structure.

Eggs and sour cream must be at room temperature to allow the fats to emulsify properly.

Use the 'spoon and level' method for measuring flour to prevent a dry cake.

For dairy-free, substitute with vegan butter sticks and coconut cream.

Store at room temperature for up to 3 days, or freeze individual slices for up to 3 months.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-pound-cake/