We have played around with several recipes before landing on this one. It is moist and fluffy. The key is the combination of oil and sour cream as well as using 2 different gluten free flour blends.
1 1/4 cups Namaste Gluten Free Flour
1 cup Bob’s Red Mill 1-1 Gluten Free Flour
3 tsp baking powder
1 tsp salt
1 3/4 cups sugar
1/2 cup Grapeseed or Avocado Oil
1 T Vanilla Extract
1 tsp lemon juice
1/2 cup sour cream
1 cup Whole Milk
Preheat oven to 350 degrees. Grease 9X13 pan.
Combined the flours, baking powder and salt. Combined remaining in separate bowl.
Using a hand mixer whisk in 1/3 of wet ingredients to dry ingredients. Repeat twice and mix well.
Pour into the pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
Store at room temperature with an airtight lid.
Serve with Butter Cream Frosting or Berries and Whipping Cream.