GLUTEN-FREE SOUR CREAM POUND CAKE

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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.

INGREDIENTS

– all-purpose flour – corn starch  – baking soda – butter – sugar – eggs

Serve it plain, or top it with whipped cream and fresh fruit for a seasonal twist. It's also great grilled!

Preheat oven to 350°F. Grease a 9”x 5” loaf pan with nonstick cooking spray. 

1

In a medium mixing bowl, whisk together the gluten-free flour, corn starch, salt, and baking soda.

2

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy.

3

With the mixer on low speed, carefully add about ⅓ of the flour mixture, followed by half of the sour cream, mixing each in until partially incorporated before moving on to the next addition.

4

Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly into the pan and smooth out the top surface.

5

Swipe up for full recipe!

More Recipes

Gluten-free Buttermilk Biscuits 

The Best Gluten-free Waffles 

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