Super Moist Gluten Free Pound Cake



  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large, room temperature
  • 3 cups Abundant Life Foods All-purpose Flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream or vanilla Greek yogurt
  • 2 teaspoons vanilla extract
  • Confectioners' sugar, optional


    In a bowl, mix cream butter and sugar until light and fluffy, 5-6 minutes. Add eggs, one at a time, beating well after each egg. Combine flour, baking soda and salt and then add to creamed mixture. Mix in dry ingredients alternately with sour cream/or yogurt and vanilla. Beat on low just until blended (be careful not to over mix). Pour into a greased and floured 10 inch fluted tube pan.
      Bake at 325° for 75 to 90 minutes or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar and serve with fresh fruit if desired.

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        • Becky Merryman