Gluten Free: Pound Cake

Dry Ingredients

• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/4 cup tapioca starch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1 1/2 sticks (3/4 cups) butter, softened
• 3/4 cup sugar
• 1/4 cup milk
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°. Grease and rice flour 9x5-inch loaf pan.
2. In a small mixing bowl, whisk together dry ingredients. Set aside.
3. In a large mixing bowl, cream butter and sugar together until light and fluffy, about one minute. Add eggs one at a time. Mix well between each addition.
4. Add dry ingredients. Blend until all ingredients are incorporated. Batter will be thick.
5. Add milk and vanilla. Blend until thoroughly combined, about one minute. Pour batter into prepared pan.
6. Bake for 45 minutes or until cake is golden brown and springs back to the touch.
7. Remove pan from oven. Allow cake to stand in the pan for five minutes before turning cake onto a cooling rack.
8. Allow cake to cool completely on the wire rack. Pour icing over the top of cake (see icing recipe below)

Icing

• 1 cup powdered sugar
• 3 tablespoons water or milk
• 1/2 teaspoon vanilla extract

1. In a small bowl, combine all ingredients. Stir together with a wisk or fork until no lumps remain.
2. Drizzle icing over the top of cooled cake.

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