Classic Gluten Free Pound Cake

unsalted butter, at room temperature

sugar

(about 4 extra-large or 5 large) eggs at room temperature, beaten

pure vanilla extract (or 1 1/2 teaspoons vanilla extract + 1/2 teaspoon almond extract)

(220 g) all-purpose gluten free flour*

xanthan gum (omit if your blend already contains it)

kosher salt

*I really like this recipe even better when it’s made with gluten free cake flour, which is a blend of 82% all purpose gluten free flour + 18% cornstarch. In this recipe, that would be 180 grams all purpose gluten free flour + 40 grams cornstarch.