Gluten Free Sour Cream Pound Cake

Rich Southern tradition: Sour Cream Pound Cake, but now it’s Gluten Free!

There are many things we are known for here in the South besides our accents, hospitality and sweet tea.

We hold our traditions dear.  And those traditions, in addition to a love of family, good manners and showing respect to others include some recipes unique to the South.

To name a few grits, liver mush, hush puppies, vinegar based Bar B Que, sweet tea, fried anything, nanna pudding and one of my all time favorites: Sour Cream Pound Cake (I’m sorry if you believe it originated anywhere but the South, because that is just not true!)

Of course, we all know the pound cake got its name because it called for a pound of each of four ingredients:  butter,  flour,  sugar  and eggs- never understood how many eggs were in a pound!
Now that was the traditional recipe, but any cake made with the ratio 1:1:1:1 of flour, butter, eggs and sugar could also be labeled as a pound cake as the results would be the same.

We all know there are as many variations to pound cake as there are cooks with an imagination!

Different fruit flavors with fresh or dried fruit added as well as flavoring agents such as almond or vanilla extract.
Also baking soda or powder used as a leavening agent results in less dense pound cake.  Some bakers use a cooking oil, like vegetable oil as a partial or complete butter substitution producing a more moist cake.

Which brings us to sour cream which can substitute for some of the butter giving the cake a pleasantly tangy flavor and a very moist cake.

To me nothing is worse than a dry pound cake!!

I want a great texture, taste and so moist it almost melts in my mouth!! And of course, it has to be gluten free.

One of the treats I could always count on at my great grandmother’s was a piece of her wonderful pound cake.  I know we tend to remember things from our childhood as probably better than they were, but my Grandmom’s pound cake was
a piece of absolute dessert heaven.  I was the oldest great grandchild, she had ten of us that were born during her lifetime, and we always looked forward to what type of pound cake she would pull from her freezer!! She was always creative and in her later years started adding swirls of food coloring to her cakes.  The colors of choice were either red or green and it was so much fun to try to guess which color it would be!

I am not sure if this Sour Cream Pound Cake is her exact recipe, but the flavor sure reminds me of the taste of her cakes: buttery, moist, melt in your mouth, sweet but with a little tangy flavor.

Ahh, to have one of her pound cakes again…..

This gluten free version of Sour Cream Pound Cake did not disappoint!  It is buttery, moist and tastes so good!

You owe it to yourself to make this cake and create some memories of your own.

Enjoy!

Gluten Free Sour Cream Pound Cake

 

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Author: lets be yummy

Ingredients

• 2 sticks unsalted butter, at room temperature
• 3 cups sugar
• 6 eggs, at room temperature
• 1 teaspoon gf vanilla extract
• ¼ teaspoon salt
• 3 cups gf flour
• ½ teaspoon baking soda
• 1 cup sour cream, at room temperature

Instructions

1. Preheat the oven to 325 F
2. Coat a tube pan with cooking spray or butter.
3. In a stand mixer, cream together the butter and sugar. I do this for a good 3 to 5 minutes, letting the mixture get light in color and fluffy.
4. Add eggs one at a time, beating well after adding each one.
5. Add the vanilla extract and salt and mix.
6. Stir together flour and baking soda, then add dry ingredients to wet ingredients just until it is about half mixed.
7. Add sour cream.
8. Mix until all ingredients are combined and batter looks creamy, but don't over mix.
9. Pour into prepared tube pan and bake on the center rack about 90 minutes until a cake tester comes out clean.

Notes

Variations
Add ¼ tsp pure almond extract to the batter along with the vanilla.
Add 1 teaspoon grated lemon zest to the batter along with the vanilla.
Drizzle cooled cake with a warm lemon-sugar glaze.

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