Vanilla Pound Cake

Vanilla Pound Cake

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

20 / 30-35 Minutes


4 mini loafs

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

20 / 30-35



mini loafs
1 cup
unsalted butter, room temp
1/2 cup
granulated sugar
1/4 cup
brown sugar, packed
large eggs, room temp
1 tsp
vanilla extract
2 cups
RYZE Blue Flour Blend
1/2 tsp
fine salt

A classic pound cake that is easy to make, uses minimal ingredients, and has the perfect cake-like texture.

  1. Preheat oven to 350ºF(180°C). Lightly grease a 4-serving mini metal loaf pan or a regular sized loaf pan; set aside.
  2. In a large mixing bowl, cream butter and sugars.
  3. Add eggs, one at a time, beating well after each addition.
  4. Mix in the vanilla.
  5. Add flour and salt and mix until well incorporated.
  6. Pour the batter into the prepared mini loaf pans, or larger loaf pan. Smooth the tops.
  7. For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 65-70 minutes, or until the center sets.
  8. Remove the bread from the oven, and let it cool for 10 minuts in the pan. Finish cooling on a wire rack.
  9. Once cooled, slice and serve.
  10. Store leftovers in an airtight container at room temperature for up to 4 days.

This recipe was developed by Chrystal Carver from Gluten Free Palate. Chrystal website features a collection of recipes, reviews, cookbooks and travel advice for the gluten free. Website can be found here: Photo credit also goes to Chrystal Carver.

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