Wheat-free Gluten-free Pound Cake [WF/GF]
Serving Size : 12
Ingredients
6 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1 cup brown rice flour
6 tablespoons potato starch flour
2 tablespoons tapioca flour
1 teaspoon xanthan gum
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
2 teaspoons vanilla
Instructions
Grease 9 x 5 loaf pan. Preheat oven to 325°F. Cream together butter, sugar, eggs and lemon zest until light and fluffy. Stir in vanilla. Stir together dry ingredients. With mixer on low, add dry ingredients alternating with buttermilk just until incorporated. Spoon into prepared pan and bake 50 - 60 minutes, or until pick inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and finish cooling on a rack.