Gluten Free Butter Cake /Pound Cake /Tea Cake
This recipe yields a very spongy buttery cake . Muffins turn out great too.
  1. Preheat the oven to 180 degrees C and line or dust your baking pan well.
  2. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
  3. Use an electronic beater to mix butter and sugar until well combined . The sugar would still be visible and not be completely dissolved.
  4. Add Eggs, one at a time. Beat well after each addition of egg until creamy.
  5. Scrape down the sides for even mixing.
  6. Add in vanilla essence and mix well.
  7. Fold in the flour into the mixture and mix well using the upwards and downwards movements with a spatula.
  8. Add in the milk/yogurt.
  9. Pour in the baking pan.
  10. Bake until golden brown and cooked, about 40 minutes
  11. Once done, remove and let it stay for it to cool down a bit before removing from the pan.
  12. Remove from pan and let it cool further on wire rack. Ensure that you do not try to remove it when it is still very hot.
Recipe Notes

For Home Made Gluten Free Cake flour : blend the following using a hand whisk.

2 cups roasted rice flour ( Double horse from or make at home )

1/3 cup tapioca flour (brands:Sartaj,Urban Plater, Red Bob’s Mill :fromĀ

2/3 cups potato starch (ZeroG)

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