Pound Cake

This is a nice moist pound cake that can be topped like a strawberry shortcake can be, with whipped cream and strawberries.

1 cup white rice flour
1/2 cup cornstarch
1/4 cup tapioca starch
1 tsp baking powder
1/4 tsp salt
1 tsp xanthan gum
1 1/2 sticks (3/4 cups) butter, softened
3/4 cup sugar
1/4 cup milk
3 large eggs
1 1/2 tsps vanilla extract

Preheat the oven to 350 degrees F. Grease and rice flour a 9" x 5" loaf pan.

In a small mixing bowl, whisk together white rice flour, cornstarch, tapioca starch, baking powder, salt and xanthan gum.

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 the dry ingredients. Blend until all ingredients are incorporated. The batter will be thick. Add the milk and vanilla and 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. You may need to cover this with aluminum foil halfway through to prevent burning. 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 before icing. Pour icing over the top of the cake.

Lemon/Orange Variation: Replace the vanilla with 1 tsp pure lemon oil, the zest of one lemon and 1 1/2 tbsp poppy seeds, or use pure orange oil and the zest of one orange.

Icing:
1 cup powdered sugar
3 tbsps water or milk
1/2 tsp vanilla

Combine all ingredients. Drizzle over top the top of the cooled cake.