Gluten Free Sour Cream Pound Cake
This Gluten Free Sour Cream Pound Cake is extremely, moist, tender while still having the classic pound cake crusty top.
Servings: 12 people
Ingredients
- 3 c Gluten free flour w/xanthum gum
- 3 c granulated sugar
- 6 large eggs- room temperature
- 1 c unsalted butter- room temperature
- 1 c sour cream- room temperature
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 tsps vanilla extract or vanilla bean paste
- ½ teaspoon almond extract
Instructions
- Preheat your oven to 325 degrees.
- In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Add the vanilla and almond extracts.
- Add the eggs one at a time, mixing just until combined.
- In a separate bowl combine the gluten free flour, baking powder, and salt.
- Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
- Pour your batter evenly into your prepared 12 c bundt pan.
- Bake for 1 hour and 15 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
- Allow the cake to cool for 10 - 15 minutes before removing it from the pan.
Video
Notes
- Use room temperature ingredients- eggs, butter and cream cheese should be at room temperature
- Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
- Avoid overmixing the cake batter, as it’ll lead to a tough and rubbery cake.
- Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
- Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
- Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
- Pound cakes continue to bake while they cool, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer. Because they continue to bake while cooling, this is another reason to not leave your cake in the pan for an extended period of time. 10 -15 minutes of cooling time is sufficient.