Original Poundcake (GF) (Edit recipe)

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This recipe provides a moist and buttery gluten free recipe. You can build upon this recipe and add any flavor you'd like.

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PREP TIME

20 minutes

COOK TIME

50 minutes

INGREDIENTS

10

Serves: 12-15

Ingredients

3 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
3 cups Granulated White Sugar
3 Butter, Salted, Sticks, room temperature
6 Egg, Room temperature
1 cup Buttermilk, Room temperature
2 tsp Pure Vanilla Extract
0.5 tsp Butter Extract
1 Tbsp Baking Powder
1 tsp Baking Soda
0.25 cup Sour Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using your mixer, add in a mixing bowl your butter and sugar and cream together for 5 minutes.
Crack your eggs in a separate bowl and then add them one by one to the creamed butter and sugar on medium speed
Stop the mixer and use a spatula to scrape the sides
Add in the vanilla extract and butter extract. Then start the mixer on medium speed
Preheat oven to 330 degrees Fahrenheit
In a separate bowl combine flour, baking soda and baking powder
Whisk dry ingredients together
Alternate adding dry ingredients and buttermilk to the mixer on medium speed
Ensure you end off with dry ingredients
Scrape the sides and lastly add in Sour cream
Put the mixer speed on high for 20 seconds
Prep your pan with butter (get into every crevice)
Sprinkle with flour on the bottom and pick up the pan and shake in a clockwise motion to shake the flour all over the pan
Add your poundcake batter to the baking pan about 3/4ths of the way full
Use a spatula to smooth out the batter
Let it sit for 5 minutes before placing in the oven
At 45 minutes check to see if the toothpick or knife comes out clean
Once done allow the pan to cool for 10 minutes
Take a cake plate and flip the cake pan on top
Bang the bottom of the pan all the way around and you should feel the cake release
*Optional add a glaze or sprinkle powdered sugar on top
Best quality for 5 days on the counter
You can saran wrap any leftover cake and freeze for up to 2 months

Notes

Since every oven is different, check your cake with a toothpick or butter knife at 45 minutes. Its very important to have butter, eggs and buttermilk at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	421
Fat:	1 g
Carbohydrates:	97 g
Protein:	4 g
Cholesterol:	5 g
Sodium:	148 mg
Fiber:	2 g
Sugars:	49 g
Sugar Alcohol:	0 g
Calculated for total recipe.