GLUTEN-FREE POUND CAKE
When I learned about my gluten sensitivity, this dessert, bread, and carb-lover’s heart sank. But thanks to amazing and tasty gluten-free products and my new cookbook, Let’s Bake Gluten-Free, I’m back in the kitchen! My signature pound cake was the ultimate test—could a gluten-free version measure up? Spoiler alert: YES! Plus, I’m feeling a whole lot better!
Recipe
Ingredients:
3 cups granulated sugar
2 cups of butter, softened at room temperature for several hours
8 ounces of sour cream
¼ teaspoon baking soda
3 cups gluten-free flour (I used King Arthur Measure for Measure Gluten-Free Flour)
6 eggs
1 teaspoon pure vanilla extract
Non-stick cooking spray, for preparing the pan
Instructions:
Stir baking soda into sour cream and let stand. Cream the butter and sugar together. Add eggs to mixture one egg at a time, beating the mixture in between eggs. Alternate adding the sour cream mixture and flour. Add 1 tsp. of vanilla. Spray the pan with baking spray and pour into pan. Place in cold oven and bake at 300 degrees for 1.5 hours. Cool cake completely before removing from pan.