Gluten-free vanilla pound cake that lets everyone enjoy the delicious taste of old-fashioned butter cake. It is the perfect gluten-free dessert for a picnic or potluck.
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2 cups sugar
1 cup Land O Lakes® Butter, melted
4 large Land O Lakes® Egg
4 teaspoons gluten-free vanilla extract
3 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1 cup milk
STEP 1
Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
STEP 2
Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
STEP 3
Stir together 3 cups gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
STEP 4
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Top this pound cake with easy homemade whipped cream and fresh berries.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
COLLECTION
The classic Bundt® cake is fancy enough to show off to guests and easy enough to make -for any occasion. We love it because it’s almost endlessly versatile and barely needs any adornment at all.