Gluten Free Pound Cake

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READY IN: 55mins
SERVES: 16
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter, softened
  • 12
  • 1
    cup sugar
  • 1
    teaspoon lemon extract
  • 1
    teaspoon rum extract
  • 1
    teaspoon vanilla extract
  • 1
    teaspoon almond extract
  • 1
    teaspoon coconut extract (optional)
  • 1
    teaspoon pineapple extract (optional)
  • 1 12
    cups gluten-free flour (I use Tom Sawyer brand)
  • 1
    teaspoon baking powder
  • 1
    (3 ounce) package vanilla instant pudding mix (make sure it's gluten free)
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Cream together butter, sour cream, and sugar.
  • You can use any combination of the extracts, but use at least four of them.
  • Mix eggs and extracts with butter / sugar mixture.
  • Sift flour, baking powder, and pudding mix.
  • Add to wet mixture and mix for 2-3 minutes.
  • Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
  • Cook for 35-40 minute or until knife poked in center comes out clean.
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