Interstitial Cystitis Friendly Gluten Free Vanilla Pound Cake

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

Interstitial Cystitis Friendly Gluten Free Vanilla Pound Cake

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, softened
1 ¼ cups granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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4 large eggs, room temperature
2 tsp pure vanilla extract
2 cups gluten free flour blend
1 tsp baking powder
½ tsp xanthan gum (omit if your flour blend already contains it)
½ tsp fine salt
½ cup sour cream, room temperature
Chef's tip
Swap 1:1; crème fraîche is richer and holds up to heat without curdling.

Instructions

1
Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line the bottom and long sides with a strip of parchment paper, leaving a 1-inch overhang on each side.
2
In a medium bowl, whisk together the gluten free flour blend, baking powder, xanthan gum (if using), and salt until evenly combined. Set aside.

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