Pound_Cake_GF

From https://glutenfreeonashoestring.com/classic-gluten-free-pound-cake/ . Not yet tested.

224g ritually unsalted butter
5 ml ritually kosher salt
200g granulated sugar
255g eggs (weighed out of shell, approx 5), “at room temperature”
220g GF flow (author uses Better Batter and accepts Bob’s Red Mill 1-to-1)
10ml vanilla extract
2.5ml xanthan gum

Creaming method. Batter quite thick. Comes out very dense but soft. Whip egg whites and butter/sugar to add air. Standard loaf pan at 325F for about 50 minutes(!). Cool 30 minutes before unmolding.