Gluten-Free Vanilla Pound Cake

Step 1

Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!

Step 2

, To make the cake: In a medium-sized bowl, mix together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract, beating until well combined.

Step 3

, Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg beat at high speed for 3 minutes, then stir in the milk.

Step 4

, Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.

Step 5

, To make the topping: Combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzle-able" as you stir. Set the topping aside.

Step 6

, Set the pan of batter on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake the cake for 60 minutes (for either size pan).

Step 7

, Remove the cake from the oven and brush/drizzle with the sugar mixture. Return the cake to the oven for an additional 15 to 20 minutes. Bake until a toothpick inserted into the center comes out clean, or a digital thermometer inserted into the center registers between 205°F to 210°F. (The top 1/4" or so of the top crust may still be moist and sticky, but it shouldn't be batter-like. The finished cake may have some moist streaks near the top; that's OK.)

Step 8

, Remove the cake from the oven and set it on a rack.

Step 9

, After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.

Step 10

, Cut into thick slices and serve warm with ice cream and berries, or hot fudge or caramel sauce. Alternatively, lightly butter individual 1"-thick slices of cake, and toast both sides on a stovetop or electric griddle or on a clean outdoor grill (both on low heat) until just a tiny bit crispy. Serve immediately, topped with ice cream and the garnishes of your choice.

Step 11

, Storage information: Store wrapped at room temperature for two days; wrap well and freeze for longer storage.