Gluten Free Sour Cream Pound Cake
This gluten free sour cream pound cake is beyond delicious! It's moist and dense with a buttery crumb and quite frankly it's dangerously good.
Equipment
- Stand mixer
- 9 x 5 baking pan
Ingredients
- Nonstick cooking spray
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 ¼ cup sugar
- 3 large eggs
- 1 ½ cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 t. baking powder
- ¼ t. kosher salt
- 1 t. vanilla extract
- ⅓ cup sour cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 5 baking pan with nonstick cooking spray,
- In the bowl of a stand mixer cream butter and sugar until light and fluffy about 4 minutes on medium speed. In a medium bowl combine the flour, baking powder, and kosher salt then whisk together. Set aside.
- Add the eggs one at a time to the butter mixture beating until incorporated. Scrape the bowl with a spatula in between each one.
- Add half of the flour mixture and beat until incorporated then repeat with the other half. Scrape the sides of the bowl with a spatula to make sure everything is mixed together.
- Add the vanilla and sour cream then beat until incorporated. Scrape the batter into the greased baking dish and bake until golden brown and a toothpick comes out clean, about 65 to 75 minutes.
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