Vanilla adds a light, simple flavor to this classic gluten-free pound cake recipe. With the addition of sour cream, it makes a moist, tender, and versatile cake. Serve it plain, or top it with whipped cream and fresh fruit for a seasonal twist. It's also great grilled!
*Apricots or peaches would also be great options for grilling here!
**Use your spatula to scrape down the bowl and beater as needed during this step, so that all of the ingredients are fully and evenly incorporated.
***If the batter starts to appear curdled while adding the eggs, don't think you messed up. This tends to happen, and it should smooth back out in step four.
Storage and shelf life: To store, wrap tightly in plastic wrap and place in a zip-top bag at cool room temperature. Keeps for 5-7 days.
Nutrition facts are for a single slice, without any toppings or garnishes.
Keywords: pound cake, sour cream pound cake, gluten free pound cake, vanilla pound cake, grilled pound cake, summer desserts