Preheat & Prep: Start by setting your oven to 325°F (163°C). Generously grease a standard loaf pan (about 9×5 inches or slightly smaller) and set it aside.

Cream the Butter: Using a stand mixer fitted with a paddle attachment, or a hand mixer and large mixing bowl, beat the butter on medium-high speed until it becomes fluffy and pale.

Add Sugar & Eggs: Gradually add the sugar, followed by the eggs one at a time while mixing on low. Stir in the vanilla extract. Once incorporated, turn the speed to medium-high and mix until smooth and creamy.

Mix Dry Ingredients: In a separate small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Slowly add this mixture to the wet ingredients, about ¼ cup at a time, and mix just until everything is combined.

Pour & Smooth: The batter will be thick, yet smooth. Transfer it into your prepared loaf pan and level the top with a wet spatula. Tap the pan gently on the countertop a few times to release any trapped air bubbles.

Bake: Place the pan in the center of your oven and bake for around 50 minutes, rotating it once halfway through. The cake is done when the top is golden and a toothpick inserted into the center comes out clean.

Cool: Remove the pan from the oven and let the cake cool in the pan on a wire rack for at least 30 minutes. Then gently remove the cake from the pan and let it cool completely before slicing.