Gluten Free Sour Cream Pound Cake
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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.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2015/02/05/gluten-free-sour-cream-pound-cake-recipe/