If you’re in the mood for a really satisfying dessert, try my Gluten-Free Sour Cream Pound Cake recipe. This one is a keeper! It’s made with very simple, classic ingredients that you might have on hand already. The only thing that’s a little different about this one, is that I used Nature’s Yoke duck eggs, instead of chicken eggs.
For gluten-free baking, duck eggs are excellent. The added protein in the whites binds the gluten free ingredients better and improves the texture, creating a lighter, fluffier baked product more similar to when wheat flour is used. You can substitute one duck egg for one chicken egg in recipes if your duck eggs are not much bigger than chicken eggs. Some people, like my son Colin, have allergies to chicken eggs but can still enjoy duck eggs.
Spray a 10-inch Bundt pan with cooking spray. Preheat the oven to 325 degrees.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt together. Turn the mixture to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Beat in the vanilla. Using a rubber spatula, make sure all the ingredients are well combined.
Pour the batter into the prepared pan and bake for 1¼ - 1½ hours or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes then transfer to a cooling rack to finish cooling.
Dust cake with powdered sugar and serve.