Gluten-Free Cream Cheese Pound Cake.

Ingredients
ďż˝ 1 1/2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)

ďż˝ 1/2 teaspoon baking powder

ďż˝ 1/4 teaspoon salt

ďż˝ 1/2 cup unsalted butter, room temperature

ďż˝ 8 oz dairy-free cream cheese, room temperature

ďż˝ 1 1/2 cups granulated sugar

ďż˝ 4 large eggs, room temperature

ďż˝ 1 teaspoon vanilla extract

Instructions
1. Preheat your oven to 325ďż˝F (165ďż˝C). Grease and flour a 9×5-inch loaf pan with gluten-free flour.

2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

3. Cream butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.

4. Add sugar: Gradually add the sugar, beating until light and fluffy.

5. Add eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.

7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

8. Cool: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.