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.

Add vanilla.

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.

Enjoy!

You can find my April Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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