Wednesday, April 2, 2014

Gluten Free Vanilla-Butter Pound Cake

This is a wonderful pound cake that was given to me by a friend.  It is perfect for afternoon tea.  Enjoy!

Gluten Free Vanilla-Butter Pound Cake

Dry Ingredients
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato starch (not flour)
1/4 cup tapioca starch
1/4 cup corn starch
1/4 cup dry milk powder
1 tablespoon baking powder
1 teaspoon xanthan gum
Pinch salt

Wet Ingredients:
2 sticks plus 4 T. of unsalted butter room temperature
1 1/2 cups granulated sugar
2 T. full fat sour cream
4 large eggs, room temperature
2 tsp. vanilla extract 
1 vanilla bean split and seeds removed
1 1/4 cup whole milk room temperature

Cream butter with sugar until fluffy.  Add eggs and continue to beat for 5 minutes on medium speed.  Add sour cream.   Add vanilla extract and vanilla bean seeds and beat until incorporated.  

Mix all dry ingredients together and whisk with whisk to make sure everything is mixed well.  In three stages add a spoonful of dry ingredients and a little milk until all is mixed in with butter mixture.

I used a bundt pan.  Grease and flour your pan with rice flour.  Bake in a preheated 325 degrees oven for about one hour.  Do the toothpick test to make sure the cake is cooked through.

 Let cool for 15 minutes and remove from pan.  I sifted some powder sugar on mine.  This cake can be eaten up to 3 to 4 days if wrapped tightly.  It taste better with age.  

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