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Step 1
Preheat your oven to 325°F. Grease well a standard loaf pan (about 9-inches x 5-inches, or a bit smaller) and set it aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream the butter on medium-high speed until it is light and fluffy.
Step 3
Add the sugar, and then the eggs (slowly, while the mixer is on low speed) and vanilla, beating after each addition until well-combined. Turn the mixer speed up to medium-high, and beat until smooth.
Step 4
In a small bowl, place the flour blend, xanthan gum and salt, and whisk to combine well. Add the flour mixture, about ¼ cup at a time, to the mixer bowl with the wet ingredients, and mix until just combined.
Step 5
The batter will be thick but soft and smooth. Scrape the mixture into the prepared loaf pan, and smooth the top with a wet spatula. Carefully bang the bottom of the pan a few times on the counter to release any air bubbles.
Step 6
Place the loaf pan in the center of the preheated oven and bake, rotating once during baking, until lightly golden brown all over and a toothpick inserted in the center comes out clean (about 50 minutes).
Step 7
Remove from the oven and place the cake, still in the pan, on a wire rack to cool for at least 30 minutes before removing from the pan and allowing to cool completely.