Gluten Free Pound Cake

Ingredients

Tanya’s gluten free flour mix #2 (3 cups)
1 1/2 teaspoons xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Cup of milk plus 2 tablespoons
1 1/2 teaspoons vanilla
1/2 teaspoon chocolate extract
2 1/2 sticks unsalted butter, very soft
2 1/2 cups sugar
6 large eggs at room temperature

Instructions

Mix the flour, xantan gum, baking powder and salt together in a bowl until combined and set aside.

Mix together the milk, vanilla and chocolate flavorings in another small bowl and set aside.

In a stand mixer, or with a handheld mixer, on medium speed, beat the sugar and butter until light and fluffy. Beat in the eggs one at a time on medium speed.

Next with the mixer on the lowest setting add the flour mixture alternating with the milk mixture until it is all incorporated. Mix it on low until smooth, just a few seconds. You don’t want to over mix the batter.

Give it one more stir with a spatula or wooden spoon. Pour the batter into the prepared pan, I use a bundt cake pan sprayed with cooking oil. Smooth the top and then give it a bang on the counter top to remove any air bubbles.

Place the cake in the cold oven and turn the temperature to 325. Bake for about 60 plus minutes or until a toothpick comes out clean. Start checking at 45 minutes and anywhere from 75 to 85 minutes it should be done. Keep those toothpicks handy because you want to take it out as soon as it comes out without batter attached to it.