Gluten-free Rice Flour Pound Cake

¾ cup salted butter, softened (if using unsalted butter, add ½ tsp. sea salt to dry ingredients

¾ cup (150 g)caster sugar (fine ground sugar) + 1 tsp. for topping

4 large eggs, at room temperature

1 tsp. Pure vanilla extract

Zest of one large lemon

1 cup (160 g) white rice flour

½ cup (56 g) blanched almond flour

1 tsp. GF baking powder

2 Tbsp. Milk

Preheat the oven to 350 F and grease and line a standard loaf pan with parchment paper
Using an electric mixer, cream the butter with sugar until creamy
Add eggs one at a time and mix until fluffy. Stir in vanilla and lemon zest
Whisk the rice flour, almond flour and baking powder, then add into the wet mixture. Using a rubber spatula, mix to combine. Stir in milk and transfer the batter into the loaf pan
Bake for 50 - 60 minutes, until it passes the toothpick test
Remove the cake from the oven and rest for 5 minutes. Then transfer onto a cooling rack and sprinkle with 1 teaspoon of berry sugar. Cool fully before serving

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h