Pound Cake Gluten-Free Baking and More.
Name:	Pound Cake
Description:	Thick slabs of Sara Lee pound cake were my favorite dessert as a child. This gluten-free version knocks Sara out of the kitchen. Try the orange and lemon variations; they’re fabulous.
Ingredients:	Dy Ingredients 1 cup white rice flour 1/2 cup cornstarch 1/4 cup tapioca starch 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon xanthan gum Wet Ingredients 1 1/2 sticks (3/4 cups) butter,softened 3/4 cup sugar 1/4 cup milk 3 large eggs 1 1/2 teaspoons vanilla extract
Directions:	Preheat oven to 350ºF. Grease and rice flour 9 x 5-inch loaf pan. In a small mixing bowl, whisk together dry ingredients. Set aside. In a large mixing bowl, cream butter and sugar together until light and fluffy, about one minute. Add eggs one at a time. Mix well between each addition. Add dry ingredients. Blend until all ingredients are incorporated. Batter will be thick. Add milk and vanilla. Blend until thoroughly combined, about one minute. Pour batter into prepared pan. Bake for 45 minutes or until cake is golden brown and springs back to the touch. Remove pan from oven. Allow cake to stand in the pan for five minutes before turning cake onto a cooling rack. Allow cake to cool completely on the wire rack. Pour icing over the top of the cake. (Icing recipe below.) Serves 6 Lemon/Orange Variation Replace the vanilla with 1 teaspoon pure lemon oil or pure orange oil and stir the zest of one lemon or orange into the batter.
Created By:	Elizabeth Barbone

Icing

1 cup powdered sugar

3 tablespoons water or milk

1/2 teaspoon vanilla

1. In a small bowl, combine all ingredients. Stir together with a whisk or fork until no lumps remain.

2. Drizzle icing over the top of the cooled cake.
   
   
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