Gluten Free Classic Pound Cake

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 10 min

Butter and sugar get whipped together until pale and fluffy, then eggs and vanilla are beaten in one at a time for that dense, velvety crumb pound cake is known for. A touch of sour cream keeps the loaf extra moist while the batter comes together in just a few simple stages, no fussy techniques required. It bakes low and slow until the top turns deep golden brown with that classic crack down the center, and the inside stays rich and tender all the way through. Sliced thick and served plain or with fresh berries, this one holds up beautifully whether you're serving it for breakfast or dessert. It's a reliable, crowd-pleasing option to add to a gluten free baking rotation.

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 cup granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp baking powder
½ tsp salt
¼ cup sour cream, room temperature

Instructions

1
Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess.
2
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

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