Pound Cake

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Almond Flour
• 1/4 cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 1 cup Unsalted Butter (softened)
• 1 cup Granulated Sugar
• 4 large Eggs
• 2 teaspoons Vanilla Extract
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Sour Cream

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour.

2. 2

   In a large bowl, cream together the softened butter and sugar until light and fluffy.

3. 3

   Beat in the eggs one at a time, then stir in the vanilla extract.

4. 4

   In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, xanthan gum, baking powder, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

6. 6

   Pour batter into the prepared loaf pan and spread evenly.

7. 7

   Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

8. 8

   Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.