Gluten Free Vanilla Bean Pound Cake

Total time1 hr 45 min

Prep time20 min

Cook time1 hr 5 min

Real vanilla bean, its tiny flecked seeds beaten into butter and sugar until pale and fluffy, gives this pound cake its signature perfume and that classic golden crumb. Room-temperature eggs and a generous scoop of sour cream keep the batter rich and tender, folded together just until smooth so the loaf stays dense without turning heavy. That single scored line down the center bakes into a beautifully even crack, and slow baking at a moderate temperature gives you a deep-golden crust with a soft, buttery interior underneath. It's the kind of understated, old-fashioned cake that's just as good with morning coffee as it is dressed up with berries for dessert. This one is a solid pick for a gluten free kitchen, no fuss required to enjoy a slice.

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, at room temperature
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 ½ cups granulated sugar
1 vanilla bean, split and seeds scraped
4 large eggs, at room temperature
1 tsp pure 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 fine salt
½ cup sour cream, at 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 combined. Set aside.

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