Originally made with a pound each of butter, sugar, eggs and flour — hence the name — this lighter gluten-free version has a velvety texture and a rich, buttery flavor.
- ¾ cup (3 ounces) whole grain, stone-ground corn flour (not cornmeal)
- ½ cup (2½ ounces) potato starch
- ¼ cup (1¼ ounces) tapioca starch
- ½ teaspoon xanthan gum
- ¼ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 stick (4 ounces) unsalted butter, softened, plus extra for pan
- ¾ cup (5½ ounces) white sugar
- 2 large eggs
- ¼ teaspoon pure orange oil, such as Boyajian, optional
- 2 teaspoons vanilla extract
- Zest of 1 small orange
- ½ cup (4 ounces) milk (cow, soy or almond)
Heat the oven to 350° F. Grease the short sides of a standard metal loaf pan (4½ x 8½ inches) with butter. Line the long sides and base with a sheet of parchment paper.
Combine the corn flour, potato starch, tapioca starch, xanthan gum, salt and baking powder and set aside.
Place the butter in a large mixing bowl. Using a hand-held electric mixer, beat at medium speed until creamy. Beat in the sugar little by little. Quickly beat in the eggs one at a time. Add the orange oil if using (it adds extra aroma and flavor) and the vanilla. Zest the orange right over the bowl. (Reserve the fruit for another use.)
Add one-third of the corn flour mixture at a time to the buttersugar mixture, alternating with the milk, beating at low speed to mix. Using a rubber spatula, transfer to the prepared pan, heaping the batter up a little at the corners and forming a ½-inch trench down the center to minimize splitting. Bake for 50 minutes, until an inserted toothpick emerges clean.
Calories: 300, Carbohydrates: 42 g, Protein: 3 g, Fat: 14 g, Cholesterol: 90 mg, Sodium: 105 mg, Fiber: 2 g
Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian. For more information and recipes, visit her website at GlutenFreeExpert.com