Ingredients
- 2 ¾ cups (344g) reclamation gluten-free cake flour
- 1 tsp (6.2g) table salt
- ½ tsp (2.5g) baking powder
- 2 ¾ cups (550g) granulated sugar
- 1 ¼ cups (284g) unsalted butter, room temperature
- 5 large (250g) eggs, room temperature
- 2 tsp (10g) vanilla extract
- 1 cup (240g) heavy cream, room temperature
Directions
Step 1
Preheat oven to 300°F, with the oven rack in the center position. Grease and lightly flour a 10-inch tube pan or a 10- or 12-cup bundt pan, tapping out any excess flour. Alternatively, grease and line two 8 ½ x 4 ½-inch loaf pans with parchment paper.
Step 2
In a medium bowl, whisk together the flour, salt, and baking powder until well combined. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the sugar and butter on medium-high speed until pale and fluffy, about 3 - 4 minutes.
On medium-low speed, add the eggs one at a time, mixing until mostly combined after each addition. Scrape the bowl, then add the vanilla and mix until combined, about 30 seconds. The mixture may look grainy, but should be evenly combined.
Step 4
Add the flour mixture in 3 additions, alternating with 2 additions of heavy cream, mixing on low speed until mostly combined after each. Begin and end with the flour mixture. Give the batter a final stir by hand, gently folding to ensure everything is fully combined.
Step 5
Transfer the batter to the prepared pan(s), tapping on the counter a few times to release any large air pockets. Bake for 80 - 90 minutes, until the internal temperature registers about 210°F and the top is golden brown, with the split in the middle beginning to turn golden. (If using two loaf pans, bake time remains the same.) Rotate the pan(s) halfway through baking to ensure even baking.
Cool in the pan(s) for 20 minutes, then carefully turn out onto a wire rack to cool completely. As with many pound cakes, the flavor and texture benefit from an overnight rest before serving.
