Gluten-free vanilla pound cake that lets everyone enjoy the delicious taste of old-fashioned butter cake.
It is the perfect gluten-free dessert for a picnic or potluck.
- 2 cups sugar
- 1 cup butter, melted
- 4 large eggs
- 4 teaspoons gluten-free vanilla
- 3 cups Gluten-Free Flour Blend (see below)
- 2 teaspoons gluten-free baking powder
- 1 cup milk
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 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 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 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging.
Top this pound cake with easy homemade whipped cream and fresh berries.
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