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!

This recipe yields a moist and tender gluten-free cake with a lovely tang from the sour cream.

Recipe

Yields:
1 (9 or 10-inch) round or square cake

Prep time:
20 minutes

Bake time:
1 hour 30 minutes

Ingredients:

  • 3 cups granulated sugar

  • 2 cups (4 sticks or 1 pound) unsalted butter, softened at room temperature for several hours

  • 8 ounces full-fat sour cream

  • 41​ teaspoon baking soda

  • 3 cups gluten-free all-purpose flour blend (such as King Arthur Measure for Measure Gluten-Free Flour)

  • 6 large eggs

  • 1 teaspoon pure vanilla extract

  • Non-stick cooking spray, for preparing the pan

Instructions:

  1. Prepare the Sour Cream Mixture: In a small bowl, stir the baking soda into the sour cream. Set aside and let it stand for about 5-10 minutes. You will notice the mixture slightly expand and become bubbly. This reaction helps create a light and airy texture in the cake.

  2. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process incorporates air into 1 the batter, which is crucial for a tender cake.  

  3. Incorporate Eggs: Add the eggs one at a time to the butter and sugar mixture. Beat well after each addition to ensure each egg is fully incorporated before adding the next. This step helps create a smooth and stable emulsion.

  4. Alternate Wet and Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend. Gradually add the flour mixture to the butter-sugar-egg mixture, alternating with the sour cream mixture. Begin and end with the flour. For example, add about one-third of the flour, mix until just combined, then add half of the sour cream mixture, mix again, and continue until all the flour and sour cream are incorporated. Be careful not to overmix; overmixing can develop the gluten in the flour (even gluten-free flour can become tough if overmixed) and result in a dense cake.

  5. Add Vanilla: Stir in the vanilla extract until just combined.

  6. Prepare the Baking Pan: Generously spray a 9 or 10-inch round or square cake pan with non-stick cooking spray. You can also dust the pan lightly with gluten-free flour after spraying to ensure the cake releases easily.

  7. Pour Batter into Pan: Pour the cake batter evenly into the prepared baking pan.

  8. Bake the Cake: Place the filled cake pan in a cold oven. Then, set the oven temperature to 300°F (150°C). Bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.

  9. Cool the Cake: Once the cake is baked, remove it from the oven and let it cool completely in the pan on a wire rack before attempting to remove it. Cooling the cake thoroughly prevents it from breaking apart.

  10. Remove from Pan and Serve: Once completely cool, carefully run a thin knife or spatula around the edges of the pan to loosen the cake. Invert the cake onto a serving plate and then invert it again so that the top side is facing up.

Enjoy your delicious homemade gluten-free sour cream cake! It's wonderful on its own or can be topped with your favorite frosting or a dusting of powdered sugar.