There is no comparison! It's almost too-good-to-be-true for a Gluten-free girl like myself. The taste is, well, the same as a regular pound cake. Same texture. Same great buttery flavor and density! Just like my grandma's pound cake. Minus the gluten!more
Adapted from landolakes.com
cup Land O Lakes® Butter, melted (I used regular butter)
Land O Lakes® All-Natural Eggs (farm fresh eggs!)
teaspoons gluten-free vanilla
cups Gluten-Free Flour Blend (see below)
teaspoons gluten-free baking powder
cup milk (I used Almond milk)
Best, most versatile GF flour blend ever!!:
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, ⅔ cup potato starch, ⅓ cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed. Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed. Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.