Athena Dawson/The Hofstra Chronicle

After being diagnosed with a gluten sensitivity, I was devastated. I love everything that has to do with bread and carbs. Thankfully, my passion for baking has been paying off, and after much trial and error, I created a delicious gluten-free pound cake that everyone can enjoy. If you are gluten-free, you know that some gluten-free baked goods can end up being overly dry, but the secret to solving that problem is sour cream. Hope you enjoy!

Ingredients:

1 1/2 cup granulated sugar

1/2 cup unsalted butter, room temperature

2 teaspoons vanilla extract 

3 eggs 

1 cup sour cream 

1 1/2 cup gluten-free flour containing xanthan gum (I recommend Pillsbury’s gluten-free flour)

1/2 teaspoon baking powder                                                       

Instructions:                                                   

1. Preheat the oven to 375 F and line a 9×5 loaf pan or small Bundt pan with parchment paper. Set aside.

2. In a mixing bowl, beat butter and sugar with an electric whisk until mixture is fluffy. Then, mix in the sour cream and eggs. Add eggs one at a time until well-blended.

3. Very important: Sift your gluten-free flour and baking powder in a separate bowl.  Mix the dry ingredients into the wet ingredients slowly until combined.

4. Pour batter into the prepared parchment lined pan.

5. Bake for 50 to 80 minutes. The time varies depending on your oven.

6. After 50 minutes, stick a toothpick into the middle of the cake. If the cake is done, the toothpick will come out clean, but if not, put the cake back in the oven for 10 minute increments.

7. Once the cake is done, take it out and let it sit in the pan for 20 minutes, then remove the cake from the pan and put it on a wire rack to cool.

Tips:

If you see the top of the cake is starting to brown too much, you can cover the top with foil as it continues to bake.

You can also turn this into marble cake by melting 1/2 cup of chocolate chips and folding it into the batter.