Step 1

Preheat the oven to 350° F. Grease and flour a 9x4 inch loaf pan with butter and gluten-free flour.

Step 2

In a medium mixing bowl with an electric hand mixer, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs and mix until just combined.

Step 4

Add the salt, baking powder, and vanilla extract and mix until combined.

Step 5

Add about 1/3 of the gluten-free flour, and mix until combined. Then add half the buttermilk and mix until combined.

Step 6

Add another 1/3 of the gluten-free flour, and mix until smooth. Add the remaining buttermilk, mix, then add the last of the gluten-free flour and blend until smooth.

Step 7

Gently spoon the pound cake batter into the greased and floured loaf pan and bake for about 75 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Step 8

Let cool thoroughly before slicing. Top with whipped cream and fresh berries, optional. You can also ice the cake. See notes for instructions.