GLUTEN FREE Pound Cake

By cuznvin

Ingredients

• Dy Ingredients
• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/4 cup tapioca starch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum
• Wet Ingredients
• 1 1/2 sticks (3/4 cups) butter,softened
• 3/4 cup sugar
• 1/4 cup milk
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Preparation

Step 1

Preheat oven to 350ºF. Grease and rice flour 9 x 5-inch loaf pan.


In a small mixing bowl, whisk together dry ingredients. Set aside.


In a large mixing bowl, cream butter and sugar together until light and fluffy, about one minute. Add eggs one at a time. Mix well between each addition.


Add dry ingredients. Blend until all ingredients are incorporated. Batter will be thick.


Add milk and vanilla. Blend until thoroughly combined, about one minute.
Pour batter into prepared pan.


Bake for 45 minutes or until cake is golden brown and springs back to the
touch.


Remove pan from oven. Allow cake to stand in the pan for five minutes before
turning cake onto a cooling rack.


Allow cake to cool completely on the wire rack. Pour icing over the top of the cake. (Icing recipe below.)


Serves 6

Lemon/Orange Variation
Replace the vanilla with 1 teaspoon pure lemon oil or pure orange oil and stir the
zest of one lemon or orange into the batter.