Classic Gluten Free Pound Cake

glutenfreeonashoestring.com

Lezlae

16 tablespoons (224 g) unsalted butter, at room temperature

1 cup (200 g) sugar

9 ounces (about 4 extra-large or 5 large) eggs at room temperature, beaten

2 teaspoons pure vanilla extract (or 1 ½ teaspoons vanilla extract + ½ teaspoon almond extract)

1 cup 9 tablespoons (220 g) all-purpose gluten free flour*

½ teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon kosher salt

note: I really like this recipe even better when it’s made with gluten free cake flour, which is a blend of 82% all purpose gluten free flour + 18% cornstarch. In this recipe, that would be 180 grams all purpose gluten free flour + 40 grams cornstarch.

Directions at glutenfreeonashoestring.com

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