Gluten Free French Butter Cake
This cozy Gluten Free French Butter Cake is easy to make and perfect for fall gatherings, featuring a tender crumb and rich butter and vanilla flavor.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 0.25 tsp fine sea salt
Wet Ingredients
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.75 cups unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 0.5 cups plain yogurt or buttermilk
- 1 unit zest of 1 lemon (optional)
- to taste powdered sugar for dusting (optional)
Instructions
Preheat and Prep
- Preheat oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment.
Dry Ingredients
- Whisk together the gluten-free flour, baking powder, and salt in a bowl.
Cream Butter and Sugars
- In a large bowl, beat the butter with granulated and brown sugar until light and fluffy, about 3 minutes with an electric mixer.
Add Eggs and Flavor
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest, if using.
Combine with Yogurt
- Alternate adding the dry ingredients and yogurt to the butter mixture in three additions, beginning and ending with the dry mix. Mix until just combined—overmixing can tighten the crumb.
Bake
- Pour batter into the prepared pan, smooth the top, and bake for 30–40 minutes, or until a toothpick comes out with a few moist crumbs and the top is golden brown.
Cool and Finish
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
For best results, measure flour by weight, use room-temperature eggs and softened butter, and avoid overmixing. For a richer version, consider a chocolate variation or a streusel topping.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 19gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 20g
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