This is one of those any-occasion recipes; dinner party, Saturday treat, potluck, birthday cake...the list goes one. It has a delicious crumb and a great flavor that lends itself so well to switching up the glaze to vary the flavor-think lemon, orange or vanilla. It's a great recipe to have in your back pocket when you need to whip up something simple and delicious!
Gluten Free Vanilla Pound Cake
This tested recipe for traditional gluten free pound cake is moist and tender, dense and buttery, just like you remember.
12 T Unsalted Butter (softened)
3 oz Cream Cheese (softened)
¾ t salt (½ t if you use salted butter)
1½ cups granulated sugar
1½ t Baking Powder
3 T milk
5 large eggs (room temp)
1¾ cups + 2T Gluten Free All Purpose Flour
1 t Xanthan Gum
2 oz Confectioners Sugar
1 T water (If you want a different taste you can use 2 oz of orange or lemon juice)
Preheat the oven to 350°F. Lightly grease a 9"x5" pan, or a 12" x 4" x 4" tea loaf pan.
In a medium-sized bowl, mix together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract, add flour beating until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg beat at high speed for 3 minutes, then stir in the milk.
Set the pan of batter on a baking sheet, for easiest handling and as a precaution against potential overflow.
Bake the cake for 60 minutes (for either size pan). Rotate the pan and bake for another 10-15 minutes.
While baking, mix the glaze in a bowl. Keep covered until ready to use.
At the end of bake time, turn off the oven but leave the cake inside the oven. This allows the cake to cool gradually and will keep it from falling. Let it sit for another 15 minutes.
Remove the cake from the oven and set it on a rack. Insert a toothpick into the center; it should come out clean.
After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack. Allow the cake to cool for 15 minutes.
Drizzle the icing mixture over the cake. If you prefer you can sprinkle confectioners sugar over the top instead. Store wrapped at room temperature for two days; wrap well and freeze for longer storage.