Since July 2019 we have been Gluten Free in our household due to a Celiacs diagnosis. It came as a bit of a shock. We have been experimenting with new recipes and adapting our old faves. Today I am happy to report that I have a delicious gluten free recipe for you…. because let’s be honest not all gluten free recipes are delicious, lol!
During quarantine, we have been cleaning and organizing our home like crazy. Another thing we have been doing is trying new recipes. I found this bundt pan that I haven’t used in years and so I thought since I had time I might as well give it a go! I obviously need to work on dusting the powdered sugar on evenly. Luckily, the cake tastes delicious so that makes up for the powdered sugar hot mess. Anyways, I hope you enjoy this recipe as much as we do!!Print Recipe
Gluten Free Bundt Cake Recipe
2 cups sugar
1 cup softened butter
5 large Eggs
1/4 cup sour cream
1/4 cup milk
1 teaspoon Gluten Free vanilla extract
2 1/4 cups Gluten Free flour
1/2 teaspoon salt
Powdered sugar, if desired for dusting on top
Heat oven to 350°F. Grease and flour Bundt Pan
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed just until moistened.
Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Top each serving with whipped cream, if desired.
This recipe is adapted from Land O Lakes Buttery Pound Cake Recipe
If you are interested in making this recipe and want the pan I used click the image above and it will take you to the link to purchase. It is an affiliate link.
Thanks for stopping by today!