This gluten free pound cake recipe is based on my favorite homemade butter pound cake that I learned to bake about 30 years ago.
I modified it to be gluten free, and I use organic ingredients whenever possible.
This update of an old fashioned pound cake recipe makes a good cake for a simple dessert or as a foundation of something more elaborate, like a cake topped with fruit and whipped cream or filled with a custard.
As a simple dessert, top it with a glaze type of frosting or drizzle it with warm jam, honey, or chocolate. Serve it plain or with ice cream.
For best results and the healthiest food, choose organic ingredients wherever possible. It truly does make a difference to the taste and the way you feel.
Personally, I prefer to use grass-fed milk and butter from local farms as well as organic flours.
If you prefer, you can use grated or ground vanilla beans instead of vanilla extract.
Note: for chocolate pound cake add an ounce and a half of unsweetened bakers chocolate, grated.
Preheat your oven to 350°F and grease a loaf pan with shortening or coconut oil.
Blend the butter and sugar together, then add eggs one at a time blending after each one. Lastly, blend in the vanilla flavoring.
In a separate bowl, sift together the flours and other dry ingredients. Add these by quarter cups to the creamed ingredients, blending after each until all ingredients are combined.
Pour your gluten free pound cake batter into the prepared loaf pan and bake it for 40 minutes to begin with, and check for done. If it isn't quite fully baked, add another 5 to 10 minutes and check again.
Mine took about 55 minutes, but the time can vary depending on your oven and the dryness of your ingredients.
Serve this simple but yummy vanilla pound cake all alone, lightly frosted on top, or as the foundation for a more elaborate and special dessert.