Gluten Free - Cinnamon Roll Pound Cake with Icing Drizzle
Preheat oven to 350F
Spray 9 inch loaf pan and set aside.
Ingredients:
2 cups Queen Milling SUPERFINE White Rice Flour
2 tsp baking powder
½ tsp salt
1 tbsp cinnamon
1 cup unsalted butter, room temperature
¾ cup sugar
4 eggs
½ cup sour cream
1 tbsp apple cider vinegar
1 tsp vanilla
Drizzle Ingredients:
½ cup powdered sugar
1 tbsp milk
Directions:
In small bowl sift and mix flour, baking powder, and salt. Set aside.
In a larger bowl, beat butter and sugar until light and fluffy. Mix in sour cream, eggs, apple cider vinegar and vanilla. Gradually add flour mixture and mix until completely combined.
Transfer half of the batter mixture to a small bowl. Stir in cinnamon.
Alternately spoon plain batter and cinnamon batter into loaf pan and swirl with a knife.
Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool on rack for 15 minutes. Remove loaf and place back onto cooling rack until completely cooled.
In small bowl, mix ingredients for drizzle and pour over loaf.
Happy Baking 😊
