Buttermilk Pound Cake
- 5 ounces (1 1/4 cups) white rice flour
- 2 3/4 ounces (1/2 cup) sweet rice flour
- 1.5 ounces (1/3 cup) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/2 sticks butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Juice of one large lemon (about three tablespoons)
- 4 ounces (1 cup) confectioners' sugar
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Lemon (about three tablespoons), Juice of large (1)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
Confectioners' sugar (4 ounces)- Cornstarch (1 1/2 ounces)
- Granulated sugar (1 cup)
- Salt (1/2 teaspoon)
- Sweet rice flour (2 3/4 ounces)
- Vanilla extract (1 teaspoon)
- White rice flour (5 ounces)
- Xanthan gum (1/2 teaspoon)
- Dairy
- Butter (1 1/2 sticks)
- Buttermilk (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 26, 2011 (1 year ago).
26 people saved this recipe.
