This gluten-free Sour Cream Pound Cake recipe has been in my family for decades and never ceases to impress.
- 2 1/2 sticks of butter
- 3 C sugar
- 6 eggs
- 3 C gluten-free flour
- 1/4 teaspoon baking soda
- 1 C sour cream
- 1 tablespoon vanilla
Cream butter and sugar.
Add eggs one at a time.
Add baking soda to flour.
Gradually add flour to bowl, alternately with sour cream.
Pour batter into greased and floured tube or bundt pan. Bake for 15 minutes at 300 degrees F. Then bake at 275 degrees F for 75 minutes longer, or until done.
Cool completely before removing from pan.
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Strange that I just “tripped” across the recipe the other day and thought I should bake one🥰 Great pound cake for anyone thinking about making one.
It is tasty. So, did you bake the cake, or just think about it? 😉
Oh yummy! This looks so good😁 gonna try this this weekend
Great, Katia. Let me know how it turns out.