White Cake

I made this just the other night. I have to say this isn't my favorite cake, but both my mother and sister-in-law wanted the recipe. So, here it is. It's more like a typical gluten-free cake that is more spongy and less moist. You could also really taste the butter. I'd like to add more vanilla to it and see if that helps the flavor. It is a little more bland and less sweet so it probably needs frosting. (My family scrapes the frosting off when we eat cake so I usually like sweeter cakes without frosting.) If you'd like a really moist, sweet on its own cake go to this post. I prefer that one to this one.

White Cake

2 3/4 cup gluten-free flour
2 tsp baking powder
2 tsp xanthan gum
1/2 tsp salt
1 cup milk
1 tsp vanilla
3/4 cup butter
1 1/3 cup sugar
4 large eggs

1. Sift all dry ingredients.
2. Combine milk and vanilla.
3. Beat butter in large bowl until creamy.
4. Gradually add sugar to butter. Continue to beat until light and fluffy (2-8 Minutes).
5. Add 3 eggs, one at a time beating well in between.
6. Beating for 1 minute and scraping bowl, add remaining egg and beat 2 minutes.
7. Add 2/3 of flour mixture, just until incorporated.
8. Add milk mixture alternating with the flour mixture. End with flour just until blended.
9. Spread in pan and bake at 350°F for 35-37 minutes.