Gluten Free Sour Cream Pound Cake

Ingredients:

1 cup butter, softened
3 cups sugar
6 eggs
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup sour cream
1 1/4 cup white rice flour
1 cup cornstarch
3/4 cup sweet rice flour
1 1/2 teaspoon xanthan gum

Directions:

In a bowl cream the butter and sugar.
Add eggs one at a time, mixing well after each addition.
In a small bowl mix together the baking soda, sour cream, and vanilla.
In another bowl mix rice flour, cornstarch, sweet rice flour, and xanthan gum.
Add flour mixture to creamed mixture alternating with sour cream mixture.
Mix just until combined.

Grease a bundt pan and pour batter into pan.
Bake at 325 for 1 hour and 15 minutes or until caked tests done. Cool in pan for 10-15 minutes and then remove from pan to cool on wire rack.

Source: YummyRecipes