Why Make This Recipe
Gluten Free Sour Cream Pound Cake is a delightful treat that’s both moist and rich, perfect for any occasion. Whether you need a quick dessert for a family gathering, a cozy afternoon snack, or a sweet start to your day, this cake checks all the boxes. Plus, it’s simple to prepare and doesn’t skimp on flavor. Best of all, everyone can enjoy a slice without worry.
How to Make Gluten Free Sour Cream Pound Cake
Ingredients:
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- Nonstick cooking spray
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 1/4 cup sugar
- 3 large eggs
- 1 1/2 cup Bob’s Red Mill 1:1 Gluten Free All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 5 baking pan with nonstick cooking spray.
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 4 minutes on medium speed.
- In a separate medium bowl, combine the flour, baking powder, and kosher salt. Whisk them together and set aside.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Be sure to scrape the bowl with a spatula in between.
- Add half of the flour mixture to the butter mixture and beat until fully combined. Repeat with the other half, scraping the sides of the bowl to ensure everything is mixed well.
- Add the vanilla extract and sour cream to the batter, then mix until fully incorporated.
- Pour the batter into the prepared baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 65 to 75 minutes.
How to Serve Gluten Free Sour Cream Pound Cake
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice the cake into generous pieces and serve it plain, or add a dollop of whipped cream or a fresh fruit compote on the side for an extra special touch.
How to Store Gluten Free Sour Cream Pound Cake
To store, keep the cake in an airtight container at room temperature for up to three days. If you want it to last longer, wrap it tightly in plastic wrap and then in foil, and place it in the refrigerator for up to a week. It also freezes well, so consider slicing it and freezing pieces for future enjoyment!
Tips to Make Gluten Free Sour Cream Pound Cake
- Ensure your butter is at room temperature for the best creaming results.
- Don’t skip the step of scraping down the bowl, as this ensures even mixing.
- For a fun twist, add lemon zest to the batter for a bright, refreshing flavor.
Variation
Feel free to experiment with flavor additions! You can fold in chocolate chips, chopped nuts, or dried fruits to customize your pound cake.
FAQs
Can I use a different type of gluten-free flour?
Yes! While Bob’s Red Mill 1:1 Gluten Free All Purpose Flour works beautifully, you can try other gluten-free blends, just be sure they contain xanthan gum for the right texture.
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute and will give your pound cake a similar tangy flavor.
How do I know when the cake is done baking?
Check for a golden brown color on top and insert a toothpick in the center. If it comes out clean, the cake is done!
Gluten Free Sour Cream Pound Cake
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 5 baking pan with nonstick cooking spray.
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 4 minutes on medium speed.
- In a separate medium bowl, combine the flour, baking powder, and kosher salt. Whisk them together and set aside.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Be sure to scrape the bowl with a spatula in between.
- Add half of the flour mixture to the butter mixture and beat until fully combined. Repeat with the other half, scraping the sides of the bowl to ensure everything is mixed well.
- Add the vanilla extract and sour cream to the batter, then mix until fully incorporated.
- Pour the batter into the prepared baking dish.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 65 to 75 minutes.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice the cake into generous pieces and serve it plain, or add a dollop of whipped cream or a fresh fruit compote on the side for an extra special touch.