Low-FODMAP Vanilla Sour Cream Pound Cake (Bundt style); Gluten-free, Lactose-free

Low-FODMAP Vanilla Sour Cream Pound Cake (Bundt style) is a simple, classic treat that is brimming with vanilla flavors.  You can eat it lightly dusted with confectioner’s sugar and berries, layer it with low-FODMAP vanilla bean whipped cream, low-FODMAP rhubarb jam, low-FODMAP lemon curd, or  low-FODMAP custard, or use it as a base for a low-FODMAP trifle or ice cream cake.  It is versatile and delicious.

A good recipe for low-FODMAP Sour Cream Pound Cake was essential for my low-FODMAP blog!

This low-FODMAP Vanilla Sour Cream Pound Cake is perfect.  It is moist and rich, and can be easily modified to add lemon juice or zest, chocolate chips, or low-FODMAP nuts.

You are going to love my low-FODMAP Vanilla Pound Cake recipe. Try it with my low-FODMAP Vanilla Ice Cream!

You may also love:

• low-FODMAP Rainbow Cake (White Wedding Cake)
• low-FODMAP Vanilla Cupcakes
• low-FODMAP Lemon Poppyseed Layer Cake
• low-FODMAP Maple Walnut Layer Cake
• low-FODMAP Coconut Cake

Or you can check out over 300 more low-FODMAP recipes on the blog. IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Vanilla Sour Cream Vanilla Pound Cake (Bundt style); Gluten-free, Lactose-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 10

Prep time: 15 min

Bake time: 45-50 min

Total time: About 1 hour

Bake 350 F

Equipment:**NOTE PAN SIZE

• 9 inch (8-10 cup) fluted or Bundt style pound cake pan
  • Do not substitute a 10 cup tube cake pan or a larger Bundt pan (many are 12 cup size), or your cake will be quite flat
• If you bake this in a loaf pan it will be much denser and not the correct texture

Modified from “Gluten-free Baking Classics, 2nd ed” Annalise G Roberts.

Ingredients

• 1 & 1/2 cups all purpose low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my low-FODMAP bake off blog for the reason why!)
• 2 & 1/2 tsp baking powder
• 1/2 tsp xanthan gum, if not added to your low-FODMAP flour
• 1/4 tsp kosher salt
• 3 large eggs, room temperature
• 1 cup sugar
• 1 cup lactose-free sour cream (full fat)
• 1/3 cup canola oil
• 3 tsp vanilla extract or substitute 1 tsp almond extract for 1 tsp of the vanilla
• Cooking spray or vegetable shortening for greasing
  • I used my low-FODMAP Magical Cake Pan release paste!
• Confectioner’s sugar, for dusting

Directions

• Preheat oven to 350 F, place rack in center of oven
• Grease a 9 inch pound cake style Bundt pan with cooking spray or shortening (or low-FODMAP Magical Cake Pan release paste)
• Whisk low-FODMAP flour, baking powder, xanthan gum and salt together and set aside
• Beat eggs in a stand mixer at a medium high speed
• Slowly add in the sugar and beat until it is light in color and thickened
• Add the low-FODMAP flour mixture, oil, lactose free sour cream and vanilla and beat until combined
• Evenly spread the batter into the prepared pan. Place in the center of the oven and bake about 45-50 minutes
  • Do not open the oven for the first 40 minutes
  • When tester comes out clean, cake is done (mine took exactly 45 minutes)
  • As ovens vary, your oven may need more or less time
• Cool the cake in the pan for 10 minutes
• Carefully remove cake from pan and cool completely on a cooling rack
• Garnish with berries, confectioner’s sugar or other desired toppings