Description

A rich, buttery, and moist gluten free pound cake with a tender crumb and classic vanilla flavor. Perfect on its own, dusted with powdered sugar, or served with fruit and whipped cream, this versatile dessert is ideal for any occasion.

Ingredients

2 cups gluten free all-purpose flour blend (with xanthan gum if not included)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened (or dairy free substitute)
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup milk or dairy free milk alternative

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan with gluten free flour or line with parchment paper.
In a medium bowl, whisk together gluten free flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Add lemon or orange zest for a citrusy twist.Use almond extract for a nutty flavor variation.Swirl in chocolate or fruit jam before baking for extra flavor.Dust with powdered sugar or drizzle with glaze once cooled.Store at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 170mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg