Kyra Bussanich’s Gluten-Free Eggnog Latte Pound Cake Recipe

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FOR THE CAKE:

• 1⁄2
  cup
  butter
  at room temperature
• 3⁄4
  cup
  plus 2 tablespoons granulated sugar
• 3
  eggs
  at room temperature
• 1⁄2
  cup
  potato starch
• 1⁄2
  cup
  tapioca flour
• 1⁄3
  cup
  rice flour
• 1⁄4
  teaspoon
  xanthan gum
• 1⁄2
  teaspoon
  baking soda
• 1⁄2
  teaspoon
  baking powder
• 1⁄4
  teaspoon
  salt
• 1 1⁄4
  teaspoons
  ground nutmeg
• 1 1⁄2
  tablespoons
  instant espresso granules
• 1⁄2
  cup
  sour cream
• 1⁄3
  cup
  whole milk
• 1⁄4
  cup
  bourbon or rum

FOR THE GLAZE:

• 1⁄4
  cup
  whole milk
• 2
  cups
  powdered sugar
• 1⁄2
  teaspoon
  ground nutmeg
• Pinch
  of salt

1. Preheat the oven to 350°F. Prepare a 2-pound (5 by 9-inch) loaf pan by spraying with gluten-free cooking spray or brushing with melted butter. Sprinkle 2 tablespoons of granulated sugar into the pan, tilt to coat the bottom and sides, and discard any excess sugar.

Make the cake:

1. In a stand mixer fitted with the paddle attachment, beat the butter on high until pale and fluffy, about 3 minutes. Add the remaining sugar and beat until light. Add the eggs one at a time, scraping the bowl between additions, and mix until combined.
2. In a separate bowl, whisk together the potato starch, tapioca flour, rice flour, xanthan gum, baking soda, baking powder, salt, nutmeg, and espresso granules. Add one-third of the dry mixture to the butter mixture and beat on low just until combined. Add the sour cream and mix on low to incorporate. Add half of the remaining dry ingredients and mix briefly on low, then add the milk and bourbon and mix just until combined. Stir in the remaining dry ingredients by hand, mixing only until combined—do not overmix, or the cake may become tough. Pour the batter into the prepared pan and bake until the top is golden and a toothpick inserted in the center comes out clean, about 43 to 48 minutes.
3. Line a baking sheet with parchment paper. Cool the cake in the pan for 1 hour, then invert it onto a cooling rack set over the prepared baking sheet and let it cool completely.

Make the glaze:

1. Whisk the glaze ingredients together until smooth and glossy. If the glaze is too thin, add more powdered sugar a little at a time until it reaches a pourable but not runny consistency. Pour the glaze over the cooled cake and let it set for about 90 minutes before slicing.