Gluten Free Vanilla Pound Cake

Dense, buttery, and perfumed with pure vanilla, this pound cake has the kind of tight, velvety crumb that makes you want to slice off just one more piece. It bakes up with a deep golden top and that signature slight crust that gives way to a tender, moist interior — exactly what a great pound cake should be. The secret weapon here is sour cream, which keeps the crumb soft and rich while helping the batter come together beautifully without any wheat flour in sight. Xanthan gum does the structural work that gluten normally would, so the loaf holds its shape and slices cleanly rather than crumbling apart. Anyone who has been burned by a dry or gummy gluten-free bake will appreciate how carefully this one is built — the alternating flour and sour cream method is a small step that makes a real difference in texture. It makes 10 generous slices, so it's just as good for a casual weeknight dessert as it is for a weekend brunch spread. Serve it plain, with fresh berries, or toasted with a little butter — it honestly doesn't need anything else.

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