Pound Cake – Famous and Gluten Free!
(from MOCAJanelle’s recipe box)
Very easy, delicious served with fruit and whipped cream or just on its own!
Source: Janelle's revision of a Southern Living Recipe
Prep time: 13 minutes
Cook time: 90 minutes
Categories: cakes
Ingredients
- 2 3/4 cups Super Fine Brown Rice Flour
- 3/4 cup Potato Starch
- 1/2 cup Tapioca Flour
- (*or 4 cups Gluten Free all-purpose flour)
- 2 tsp. Xanthan Gum
- 3 cups Sugar
- 1 pound real Butter, softened
- 3/4 cup Milk
- 6 Eggs (be sure it is 1 1/2 cups)
- 2 teaspoons Vanilla Extract
Directions
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy, Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.
- Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
- Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.