Vanilla Pound Cake Recipe – Gluten Free! 

I think it’s a love of pretty shapes bundt cakes come in, and it helps that they’re tasty! But have you noticed how expensive the pans can be? I have two, one I paid full price for and one I got for a dime at a resale shop – want to guess which is more reliable?

Enjoy the simple and easy recipe for some super yummy pound cake!

• 2 1/4 cups Sugar
• 1 1/2 cups Butter, softened (3 sticks)
• 1 tbsp Pure Vanilla Extract
• 3/4 tsp Salt
• 6 Large Eggs
• 2 1/2 cups White Rice Flour*
• 1/2 cup Tapioca Starch*

Directions

1. Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan
2. In a large bowl beat the sugar and butter on low speed until blended. Increase the mixer speed to high, beat until light and fluffy, about 5 minutes.
3. Add vanilla, salt and eggs on low speed; beat until well blended. Increase speed to high, beat for 3 minutes.
4. Combine rice flour and expandex
5. Fold in flour mixture with a wooden spoon one cup at a time. Continue to fold the flour in until the mixture is smooth.
6. Soon the batter into a pan. It will be too thick to pour into the pan. Make sure to smooth out after you have put all of the batter in the pan.
7. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
8. Cool the cake in pan on a wire rack for 30 minutes. (Don’t do this this too soon.. it wont be pretty – it will still taste good though!)
9. Remove the cake from the pan and cool completely on the wire rack.

*As always this is my choice of flour mixture. You can use your favorite flour mixture. And as always you can make this recipe Gluten-FULL by using 3 cups of baking flour :).

Now let it cool, slice it up – enjoy with ice cream and berries – or some fresh brewed coffee! Enjoy!