A sweet, buttery gluten free pound cake that has the perfect crumb texture. This gluten free pound cake recipe is simple to make and is perfect topped with fresh whipped cream and berries.

Gluten Free Pound Cake Recipe

This is the best gluten free pound cake. I originally developed this gluten free pound cake recipe in 2017 in partnership with a brand. I’ve recently revamped it with new photos, techniques, and updated ingredients. This gluten free pound cake is now perfect and most can’t tell that it’s gluten free.

Pound cakes were originally made with a pound of each main ingredient. Over the years pound cakes have evolved based on the desired texture or shape of the cake. Some bakers like to make gluten free pound cakes in bundt pans, while I like to stick to a traditional loaf pan.

I haven’t made this easy gluten free pound cake in a bundt cake pan yet, but when I do I will probably start with a 6-inch bundt cake pan.

If you’re looking for a sponge cake, you’ll want to make my Gluten Free Angel Food Cake.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Flour blends for gluten free pound cakes

I’ve tested this gluten free pound cake recipe with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (not the all purpose gluten free flour) and with my gluten free flour blend. This gluten free pound cake was originally developed with Ryze Gluten Free Flour but many of my readers have a hard time getting it because it’s been out of stock.

Can I make this dairy-free?

I haven’t personally made this dairy-free. I have used almond milk in place of the milk, but I haven’t tested this recipe with a dairy-free butter yet. When I do, I will update this post. If you use a dairy-free butter please leave a comment below letting me know how it turned out.

How to make gluten free pound cake

1. In a medium sized bowl combine the flour, baking powder and salt; set aside.
2. In a large mixing bowl, mix the butter until smooth and creamy.
3. Add the sugar and beat for 1-2 minutes to whip it into the butter. This adds air.
4. Add the eggs one at a time, beating in between each egg.
5. Add in the vanilla and mix just until combined.
6. Add half of the flour mixture and mix until combined. Add the second half and mix just until combined, no more.
7. Add in the milk and mix just until combined. You don’t want to over-mix it. The batter will be thick.
8. Spoon the batter into your prepared loaf pan and level the top. Bake for 60-65 minutes or until the center is set and the top is brown. You can check the center with a toothpick to see if it’s done.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

Ingredients in gluten free pound cake:

Gluten free flour – I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, or my gluten free flour blend.

Baking Powder – Helps give it a lift.

Salt – Did you know that salt helps enhance other flavors?

Unsalted butter – Butter is one of the main ingredients in this easy gluten free pound cake recipe. It provides flavor, texture, and moisture.

Sugar – Provides flavor and helps with texture.

Eggs – Provides moisture, helps with the rise, and helps with that perfect texture.

Vanilla extract – Provides flavor. Feel free to mix it up and use orange extract, lemon extract, or almond extract.

Milk – Provides moisture and helps with texture.

This gluten free pound cake batter is thick. You will need to spoon the batter into your pan and then level it.

What to serve with gluten free pound cake

• Strawberries
• Blueberries
• Blackberries
• Raspberries
• Cherries
• Whipped Cream
• Vanilla Ice Cream
• Lemon Curd

You can serve this gluten free pound cake with your favorite toppings. We like to mix it up based on the season.

More gluten free quick bread recipes:

• Gluten Free Strawberry Shortcake
• Gluten Free Lemon Bread
• Gluten Free Blueberry Scones

Did you make this gluten free pound cake? Please leave a comment below letting me know what you thought.

Yield: 10 slices

Gluten Free Pound Cake

Print

A sweet, buttery gluten free pound cake that has the perfect crumb texture. This gluten free pound cake recipe is simple to make and is perfect topped with fresh whipped cream and berries.

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Ingredients

• 2 cups gluten free flour (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, or my blend)
• ½ teaspoon baking powder
• ½ teaspoon salt (omit if using salted butter)
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ¼ cups sugar
• 3 eggs
• 2 teaspoons gluten free vanilla extract
• 1/3 cup milk

Instructions

1. Preheat oven to 325F. Grease a 9x5 loaf pan, then sprinkle the sides and bottom with flour. Tap out an excess flour. This will prevent sticking.
2. In a medium sized bowl combine the flour, baking powder and salt; set aside.
3. In a large mixing bowl, mix the butter until smooth and creamy.
4. Add the sugar and beat for 1-2 minutes to whip it into the butter. This adds air.
5. Add the eggs one at a time, beating in between each egg.
6. Add in the vanilla and mix just until combined.
7. Add half of the flour mixture and mix until combined. Add the second half and mix just until combined, no more.
8. Add in the milk and mix just until combined. You don’t want to over-mix it. The batter will be thick.
9. Spoon the batter into your prepared loaf pan and level the top. Bake for 60-65 minutes or until the center is set and the top is brown. You can check the center with a toothpick to see if it’s done.
10. Remove from the oven and let cool completely before slicing. Serve with fresh berries and whipped cream.

Notes

• Make sure to spoon your flour into the measuring cup and then level. Never scoop with flour with the measuring cup.
• Start with room temperature ingredients.
• Don't overmix once you've added the eggs in.
• I've used almond milk in place of the milk in this recipe.

Nutrition Information:

Yield:

10 slices

Serving Size:

1 slice
Amount Per Serving: Calories: 226Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 60mgSodium: 166mgCarbohydrates: 45gFiber: 1gSugar: 25gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.