Just try this sour cream pound cake gluten-free recipe if you are craving a really filling dessert. This is the recipe for you.
This will definitely become your newest favorite; it is made with extremely simple, classic ingredients that you are likely to have in your pantry already.
The gluten-free ingredients bind better, and the texture gets improved thanks to the added protein in the whites.
All this results in a lighter, fluffier baked product, which appears to be more similar to when wheat flour is used.
What Exactly Is A Pound Cake?
A pound cake is a dense, buttery, lightly flavored cake that is normally baked in a loaf or bundt pan.
It is traditionally made with a pound of each of the four ingredients, which include flour, eggs, butter, and sugar.
Normally, you will see this first-rate dessert being served plain, sprayed with powdered sugar, or simply topped with a simple icing glaze.
This variation is actually more or less close to the traditional ratios, but to keep the cake moist and to avoid the texture issues that have the tendency to plague gluten-free recipes, just add a few tweaks.
Even though it does not require the two common ingredients added to pound cakes, which are milk and cream cheese, it does require sour cream as an added dairy component.
This actually helps the cake remain soft and moist and also adds an ultra-fine dimension to the overall flavor.
This cake is baked in a basic loaf pan instead of a bundt. This is done in order to keep things easy.
Gluten-Free Sour Cream Pound Cake
This classic gluten-free pound cake recipe gets a light, simple flavor from vanilla.
And it turns into a moist, soft, and well-rounded cake with the addition of sour cream.
You have the option of serving it plain, or for a seasonal twist, just top it with whipped cream and fresh fruit. Grilling is also a great option.
- Category: Cake
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour and 35 minutes
- Yield: one 9″×5″ loaf cake
Ingredients
Pound Cake
- ½ cup plus 2 tablespoons of sour cream, room temperature
- 1 ½ teaspoons of vanilla extract
- 1 ¾ cups, spoon, and level of gluten-free all-purpose flour with xanthan gum
- ¼ cup of cornstarch
- 14 tablespoons of unsalted butter, room temperature
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
- 5 large eggs, room temperature
- 1 cup plus 2 tablespoons of granulated sugar
Laid-Out Instructions
- First, preheat the oven to 350 degrees Fahrenheit. After that, you are to grease a 9″×5″ loaf pan with nonstick cooking spray.
- That being done, get a medium mixing bowl and mix together the gluten-free flour, salt, baking soda, and cornstarch in it.
- Now, get the bowl of a stand mixer fitted with the paddle attachment and cream together the butter and sugar on medium-high speed until it becomes light and fluffy.
- Afterward, beat in the eggs one at a time on a medium-low speed, mixing each in until incorporated.
- With all that being done, scrape down the bowl and beater as required.
- Add the vanilla extract and immediately mix it with the eggs. Increase the speed to medium and beat simply until it is fully and evenly combined.
- Carefully add around 1/3 of the flour mixture with the mixer on low speed, followed by half of the sour cream.
- After that, mix each in until they become partially included before moving on to the next addition.
- Keep doing this; add another 1/3 of the flour mixture, the remaining sour cream, and then the remaining flour.
- And, until all ingredients are evenly added, just keep beating at low speed. The batter should be thick and smooth.
- With all that being done, transfer the batter to the prepared loaf pan, then use a spatula to spread it evenly into the pan and smooth out the top surface.
- For 70–75 minutes, just bake in the preheated oven, or just until you can insert a toothpick into the center of the loaf and it comes out clean.
- That being done, get a wire rack and cool the bread in a pan over it for around 30 minutes, and then transfer the loaf directly to the rack to complete its cooling cycle.
Gluten-Free Pound Cake Serving Suggestions
Just slice your cooled loaf of GF pound cake thickly and try topping it with any of the following options:
- GF lemon curd
- Vanilla ice cream
- Homemade whipped cream
- Homemade ice cream toppings like butterscotch sauce, marshmallow topping, hot fudge sauce, or caramel sauce
- Fresh berries or other chopped, seasoned fruit
Storing Gluten Free Pound Cake
First, slice it, and then place the slices on a half-sheet pan. Just place them in a zip-top freezer bag immediately after the slices are frozen.
Make sure you also write the date you made it on it with a Sharpie.
And I strongly suggest that you use it within 3 months for the best taste and texture.
You get to pull out one slice anytime you want and not have to worry about waste.
If you are ready to eat, you can just microwave a slice in 15-second intervals until it is room temp.
Recipe FAQs
How Long Does This Pound Cake Stay Fresh?
This cake should be able to remain fresh for at least 5 days and up to a week, but this is only if it is stored properly.
Can This Recipe Be Doubled?
The straight answer to this is yes. True to the traditional pound cake ratios, just use close to a pound each of flour, sugar, eggs, and butter, if this recipe is doubled.
Instead of one loaf pan, all you need to do is bake it in two separate pans.
I actually suggest that you only double this recipe if you are using a stand mixer, since there tends to be too much batter for a hand mixer to work with.
How Should I Store Pound Cake?
Just wrap your loaf tightly in plastic wrap immediately after it becomes cool, then seal it inside a zip-top bag.
You have the option of storing it at room temperature, or you can refrigerate it and allow it to come to room temperature before serving.
Final Thoughts on Sour Cream Pound Cake Gluten-Free Recipe
If you are looking for excellent options for grilling, then I suggest that you go for apricots or peaches.
In my opinion, when it comes to cakes that use the creaming method, the stand mixer is the best and most effective tool. However, you can always get a handheld electric mixer.
Well, with that being said and done, you now have the best sour cream pound cake gluten-free recipe.
Sour Cream Pound Cake Gluten-Free Recipe
Ingredients
- ½ cup plus 2 tablespoons of sour cream room temperature
- 1 ½ teaspoons of vanilla extract
- 1 ¾ cups spoon, and level of gluten-free all-purpose flour with xanthan gum
- ¼ cup of cornstarch
- 14 tablespoons of unsalted butter room temperature
- ¼ teaspoon of baking soda
- ½ teaspoon of salt
- 5 large eggs room temperature
- 1 cup plus 2 tablespoons of granulated sugar
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. After that, you are to grease a 9″×5″ loaf pan with nonstick cooking spray.
- That being done, get a medium mixing bowl and mix together the gluten-free flour, salt, baking soda, and cornstarch in it.
- Now, get the bowl of a stand mixer fitted with the paddle attachment and cream together the butter and sugar on medium-high speed until it becomes light and fluffy.
- Afterward, beat in the eggs one at a time on a medium-low speed, mixing each in until incorporated.
- With all that being done, scrape down the bowl and beater as required.
- Add the vanilla extract and immediately mix it with the eggs. Increase the speed to medium and beat simply until it is fully and evenly combined.
- Carefully add around 1/3 of the flour mixture with the mixer on low speed, followed by half of the sour cream.
- After that, mix each in until they become partially included before moving on to the next addition.
- Keep doing this; add another 1/3 of the flour mixture, the remaining sour cream, and then the remaining flour.
- And, until all ingredients are evenly added, just keep beating at low speed. The batter should be thick and smooth.
- With all that being done, transfer the batter to the prepared loaf pan, then use a spatula to spread it evenly into the pan and smooth out the top surface.
- For 70–75 minutes, just bake in the preheated oven, or just until you can insert a toothpick into the center of the loaf and it comes out clean.
- That being done, get a wire rack and cool the bread in a pan over it for around 30 minutes, and then transfer the loaf directly to the rack to complete its cooling cycle.
