Today marks National Pound Cake Day! Naturally, I couldn’t let this occasion pass without baking a pound cake myself. However, my goal was to create a gluten-free version that retains the moistness of my mom’s classic Southern poundcake. I believe I’ve managed to achieve that balance quite well. Take a look at the recipe below and give it a try – I’d love to hear your thoughts. Happy cake eating!

Vanilla Bean Pound Cake (Gluten-Free and Organic)

I embarked on a baking adventure to create this delightful Gluten-Free Vanilla Bean Pound Cake, overcoming my previous apprehensions about gluten-free flour blends tasting subpar. This time, I crafted my own blend, leveraging my increased knowledge of gluten-free flours to achieve the desired outcome. I trust you’ll find this recipe as enjoyable as my family does.

Ingredients for Pound Cake:

– 1 3/4 cups gluten-free flour blend with xanthan gum

– 2 tsp baking powder

– 1 cup unsalted butter, at room temperature

– 1 cup granulated sugar

– 4 eggs

– Half a vanilla bean, seeds scraped out

– 1 tsp vanilla extract

Directions for Pound Cake:

1. Begin by creaming the butter until it’s smooth. Incorporate the sugar and continue beating until the mixture is light and fluffy, about 5 minutes.

2. Add the eggs one at a time, fully mixing after each addition. Stir in the vanilla bean seeds and vanilla extract until well combined.

3. In a separate bowl, whisk together the gluten-free flour, baking powder, and any additional dry ingredients. Gradually add these dry ingredients to the wet mixture, blending until just combined.

4. Pour the batter into a greased 9-inch loaf pan and smooth the top. Bake at 350°F for about 60 minutes or until a toothpick inserted into the center comes out clean.

5. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

Vanilla Glaze Ingredients:

– 3 cups powdered sugar, sifted

– 1/2 cup non-dairy milk

– 1 whole vanilla bean, seeds scraped out

– A pinch of sea salt

Vanilla Glaze Instructions:

1. In a mixing bowl, combine the powdered sugar, non-dairy milk, vanilla bean seeds, and a dash of sea salt. Whisk until smooth and thoroughly combined.

2. Once the cake has completely cooled, drizzle the glaze over the top, allowing it to set for a couple minutes before serving.