- Preheat oven to 350°.
- In a large bowl, combine sugar, butter, vanilla and eggs.
- Beat on low until mixed, about 1 minute, scraping bowl constantly.
- Beat on high speed for 5 minutes, occasionally scraping the bowl.
- In a separate bowl, mix gluten free flour, xanthan gum (if using), baking powder and salt.
- Beat into egg mixture alternately with milk on low speed.
- Spread into a well-greased 10×4 inch tube pan.
- Bake 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 20 minutes in the pan.
- Then remove onto a wire rack and cool completely. Serves 8-10.
Vanilla Glaze
1⁄3 cup dairy free butter
2 cups powdered sugar
1½ tsp. vanilla
2-4 Tbsp. hot water
- Heat dairy free butter in a saucepan until melted.
- Stir in powdered sugar, vanilla and 1 tablespoon water. Mix well.
- Add the rest of the water, 1 tablespoon at a time, until the frosting is smooth.
Glazes one bundt cake or one 10 inch angel food cake.
Lemon Glaze
Starting with the Vanilla Glaze recipe, substitute 1 1⁄3 tsp. lemon juice for the vanilla and add ½ tsp. grated lemon peel to the butter.
