Gluten-Free Sour Cream Pound Cake Recipe

Gluten-Free Sour Cream Pound Cake

You know what I haven’t had in a while? A really darn good pound cake. What’s interesting about pound cake is that it’s so unassuming. It looks like it’s not going to be anything special, right? It’s just sort of plain without any of the bells and whistles, like frosting or some sort of topping. But once you take a bite out of pound cake, you realize the bells and whistles are on the inside. It’s moist, fluffy, light, and dense all at the same time. It has fantastic flavor and can be eaten as-is or with something simple like a dusting of powdered sugar, a dollop of whipped cream, and/or some fresh berries.

If you’re in the mood for a really satisfying dessert, try my Gluten-Free Sour Cream Pound Cake recipe. This one is a keeper! It’s made with very simple, classic ingredients that you might have on hand already. The only thing that’s a little different about this one, is that I used Nature’s Yoke duck eggs, instead of chicken eggs.

For gluten-free baking, duck eggs are excellent. The added protein in the whites binds the gluten free ingredients better and improves the texture, creating a lighter, fluffier baked product more similar to when wheat flour is used. You can substitute one duck egg for one chicken egg in recipes if your duck eggs are not much bigger than chicken eggs. Some people, like my son Colin, have allergies to chicken eggs but can still enjoy duck eggs.

4.41 from 5 votes
Gluten-Free Sour Cream Pound Cake Recipe
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Gluten-Free Sour Cream Pound Cake

Prep Time15 mins
Cook Time1 hr 30 mins
Cooling time30 mins
Total Time2 hrs 15 mins
Course: Dessert
Servings: 10 servings
Calories: 613kcal
Author: Carol Kicinski

Ingredients

  • Gluten free non-stick cooking spray
  • ½ pound butter, softened
  • 3 cups sugar
  • 4 duck eggs , at room temperature
  • 3 cups gluten-free flour blend
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 1 cup sour cream , at room temperature
  • 2 teaspoons pure vanilla extract
  • Powdered sugar , to dust

Instructions

  • Spray a 10-inch Bundt pan with cooking spray. Preheat the oven to 325 degrees.
  • In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt together. Turn the mixture to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Beat in the vanilla. Using a rubber spatula, make sure all the ingredients are well combined.
  • Pour the batter into the prepared pan and bake for 1¼ - 1½ hours or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes then transfer to a cooling rack to finish cooling.
  • Dust cake with powdered sugar and serve.

Nutrition

Nutrition Facts
Gluten-Free Sour Cream Pound Cake
Amount Per Serving
Calories 613 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g75%
Cholesterol 308mg103%
Sodium 261mg11%
Potassium 100mg3%
Carbohydrates 87g29%
Fiber 4g16%
Sugar 62g69%
Protein 8g16%
Vitamin A 899IU18%
Vitamin C 1mg1%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cake Nature's Yoke Pound Cake
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