http://artofglutenfreebaking.com
-adapted from Moosewood Cookbook, by Mollie Katzen
Special Equipment Needed
-stand mixer (a hand mixer will do)
-12 C bundt cake pan
Ingredients
3 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 TBL aluminum-free, double-acting baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 C (3 sticks) unsalted butter, softened
1 3/4 C granulated sugar
4 large or extra large eggs, room temperature
1/2 tsp each lemon zest and orange zest
1/2 tsp vanilla extract
1 1/2 C sour cream
Extra butter and tapioca flour for pan
Preheat oven to 350 degrees F.
Butter and flour your bundt pan. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and creamy--3-5 minutes. Add sugar, beat another 2 minutes. Add lemon and orange zests, and vanilla extract. Beat for 1 minute.
Add eggs, one at a time, beating well after each addition. Beat for a couple more minutes. Add your flour mixture and sour cream in several alternating batches, beginning and ending with the flour mixture. Scrape the bottom of your bowl to make sure all of your ingredients have combined well.
Turn out batter into your prepared pan. Thump pan on the counter to release any air bubbles. Bake at 350 degrees for 50-60 minutes, or until tester comes out clean.
Cool in pan for 5 minutes and then turn out onto rack to cool completely.
Enjoy!