Like the perfect pair of jeans, pound cake is a must-have staple. Delicious on its own, it can also be dolled up with berries and cream, topped with ice cream, cut into chunks and dipped into warm dark fudge sauce, or toasted for breakfast.
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups sweet rice flour blend
- 2 teaspoons baking powder
- 1/4 teaspoons kosher or fine sea salt
- 1/2 cup whole milk, at room temperature
First, preheat the oven to 350F. Spray a 9×5-inch loaf pan lightly with gluten-free, nonstick cooking spray.
Next, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5 minutes until it is fluffy. Turn the speed to low. Add the eggs, one at a time, mixing well and scraping down the sides of the bowl with a spatula after each addition. Add the vanilla.
After that, in a separate large mixing bowl, whisk together the sweet rice flour blend, baking powder, and salt. With the mixer on low speed, add the flour mixture and milk to the creamed butter starting with half of the flour mixture, then the milk, then the rest of the flour mixture. Mix until just combined. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl well with a large spatula. Pour the batter into the prepared pan.
Then, bake the cake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Check the cake after 40 minutes. If the top is browning too quickly, place a sheet of foil loosely over it to protect it. When the cake is done, remove it from the oven, let cool in pan for a full 15 minutes, then remove it from the pan and transfer to a wire rack to finish cooling.
Finally, the cake will keep, well wrapped in plastic wrap, in the refrigerator for at least 3 days.