Gluten-Free Pound Cake
Make this rich, buttery cake in a tube pan. Serve it plain or with fruit and whipped cream.
Serves: 12Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy
- 1 cup plus 1 Tbsp. butter, softened and divided
- 1½ cups plus 1 Tbsp. brown rice flour
- 1½ cups arrowroot starch or tapioca starch
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 2 cups sugar
- 1 Tbsp. vanilla extract
- 4 large eggs
- 1 cup milk
- Preheat oven to 350°F. Grease a 10" tube pan with 1 tablespoon butter, dust with a tablespoon of brown rice flour, tap out excess, and set aside.
- In a medium bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup butter with sugar until light and fluffy, about 2 minutes. On medium speed, add vanilla extract, and the eggs one at a time until incorporated, scraping down the sides of bowl, as needed. On low speed, add ⅓ of the flour mixture, and ½ cup milk. Add another ⅓ of the flour mixture and the remaining ½ cup milk. Add the remaining ⅓ of the flour mixture. Increase speed to medium-high and beat for 2 minutes, until batter is smooth and stiff.
- Pour the batter into the prepared pan and use a spatula to spread the batter evenly around the pan.
- Bake for 50–60 minutes, until the top of the cake is golden-brown and a knife inserted in the center comes out clean.
- Cool the cake 10 minutes in the pan, then turn out and cool for an additional hour on a wire rack.