A sweet, buttery gluten-free pound cake that has the perfect crumb and texture. This traditional cake recipe is simple to make and is so good with fresh whipped cream and berries. This makes the perfect summer dessert for a potluck or picnic.
If you love cake for tea or for special occasions, you need to try these gluten-free cake recipes. This light and fluffy gluten-free angel food cake recipe is simple to make and so good! Gluten-free lemon cake will be the perfect addition to any holiday celebration or this gluten-free vanilla cake recipe that is tender and better than any bakery style cake. Dessert recipes are the best, try these gluten-free desserts too.
BEST 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Pound cakes were originally made with a pound of each main ingredient (flour, butter, sugar, and eggs). 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.
If you're looking for a sponge cake, you'll want to make my gluten-free angel food cake.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE POUND CAKE
Tastes great - This gluten-free pound cake tastes just like its gluten equivalent. No one can tell it is gluten-free.
Decorate it to your liking - We like to add cream and seasonal fruits on top for an extra punch of flavor.
Traditional recipe - This is a traditional recipe that any gluten-free kitchen needs a good recipe for. So, keep this as your go to recipe.
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. I have not used cream cheese in my recipe. Cream cheese traditionally makes a smooth crumb, but this combination of ingredients works well without cream cheese.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE POUND CAKE
Loaf pan - We suggest a 9x5 loaf pan for your vanilla pound cake. You can also use a Bundt pan.
Mixing bowls - These Pyrex mixing bowls come in handy.
If you have any questions about making gluten-free pound cake, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE POUND CAKE
- In a medium sized bowl combine the flour, baking powder and salt; set aside.
- In a large mixing bowl, mix the butter until smooth and creamy.
- Add the sugar and beat for 1-2 minutes to whip it into the butter. This adds air.
- Add the eggs one at a time, beating in between each egg.
- Add in the vanilla and mix just until combined.
- Add half of the flour mixture and mix until combined. Add the second half and mix just until combined, no more.
- Add in the milk and mix just until combined. You don’t want to over-mix it. The batter will be thick.
- 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. For the complete list of ingredients and instructions in gluten-free pound cake, please see the complete recipe below.
TIPS FOR MAKING THE BEST GLUTEN-FREE POUND CAKE
Don't overmix the batter - If you overmix the batter the cake will not come out correctly.
Prepare your loaf pan or Bundt pan - Make sure to prepare your cake pan for cake recipes according to the manufacturers' instructions so the cake does not stick.
Use the correct flour - Use the recommended flour I have tested for the best crumb.
Measure the flour correctly - Use the cup and spoon method so your cake is not too dense.
Frequently Asked Questions
HOW DO I STORE GLUTEN-FREE POUND CAKE?
Store your GF pound cake in an airtight container for up to 2-3 days.
CAN I FREEZE GF POUND CAKE?
Yes, you can freeze it for up to 3 months.
CAN I MAKE A GLUTEN-FREE POUND CAKE WITH ALMOND FLOUR?
I have not tested it with almond flour. Scroll down where I mention flour I have used.
CAN I MAKE THIS GLUTEN-FREE POUND CAKE RECIPE WITHOUT A STAND MIXER?
Yes, I do not use a stand mixer.
CAN I USE A BUNDT PAN TO MAKE A GF POUND CAKE?
Yes, you can. 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.
CAN I MAKE A GLUTEN-FREE POUND CAKE MIX IN ADVANCE?
Yes, you can. Store it in the fridge for just under 48 hours.
HOW DO YOU GET A GLUTEN-FREE POUND CAKE OUT OF THE PAN?
Let it cool for roughly 10 minutes in the baking pan on a cooling rack. Make sure to have your baking loaf pan prepared according to the manufacturer's instructions prior to baking so it doesn't stick.
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.
WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THIS GF POUND CAKE RECIPE?
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 dairy-free butter yet. When I do, I will update this post. If you use dairy-free butter, please leave a comment below letting me know how it turned out.
Flour - 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. My gluten-free flour blend is a blend of flours you can mix up yourself.
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.
Vanilla extract - Feel free to mix it up and use orange extract, lemon extract, or almond extract.
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 our pound cake recipes up based on the season.
MORE GLUTEN-FREE QUICK BREAD RECIPES:
If you love pound cake recipes, you'll love these quick bread recipes too.
Gluten-Free Pound Cake
A sweet, buttery gluten-free pound cake that has the perfect crumb and texture. This traditional cake recipe is simple to make and is a perfect summer dessert.
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
- ⅓ cup milk
Instructions
- Preheat oven to 325F. Grease a 9x5 loaf pan, then sprinkle the sides and bottom with flour. Tap out excess flour. This will prevent sticking.
- In a medium sized bowl combine the flour, baking powder and salt; set aside.
- In a large mixing bowl, mix the butter until smooth and creamy.
- Add the sugar and beat for 1-2 minutes to whip it into the butter. This adds air.
- Add the eggs one at a time, beating in between each egg.
- Add in the vanilla and mix just until combined.
- Add half of the flour mixture and mix until combined. Add the second half and mix just until combined, no more.
- Add in the milk and mix just until combined. You don’t want to over-mix it. The batter will be thick.
- 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.
- 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 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 134Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 59mgSodium: 140mgCarbohydrates: 26gFiber: 0gSugar: 25gProtein: 2g
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.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Lou
Can you use this recipe to make mini cakes
Wendy Stoltz
Yes, Lou, you can definitely use this recipe to make mini gluten-free pound cakes!
You may need to adjust the baking time depending on the size and shape of your mini cake pans, so keep an eye on them in the oven and test them with a toothpick to check for doneness.
Charlene
The recipe does not state when to add eggs, vanilla or sugar. I didn’t realize that until I followed all the steps. I read the recipe at least 5x and thought I had just simply missed the instruction. It doesn’t appear so. Hopefully the pound cake will turn out since I had no choice but to proceed by mixing the egg, vanilla and sugar together so that I wouldn’t over mix the dough. Ugh, I hope this recipe lives up to the good reviews despite the poorly written recipe.
Wendy Stoltz
Hi Charlene,
The recipes does state when to add those ingredients. It is steps 4,5, and 6. Maybe take a look again.
Melinda
This recipe was fantastic! I made it dairy free using almond milk and Olive Oil Plant butter (Country Crock), and it turned out beautifully. I served with coconut whipped cream and strawberries. It was a hit! No one missed the gluten (or dairy).
Wendy Stoltz
That's wonderful to hear, Melinda! I'm delighted that the gluten-free pound cake recipe worked out so well for you, even with the modifications you made to make it dairy-free. Using almond milk and Olive Oil Plant butter (Country Crock) was a great substitution choice, and I'm glad it turned out beautifully. It's fantastic that everyone enjoyed it, and the fact that no one missed the gluten or dairy is a testament to the recipe's success. If you have any more questions or need further assistance, feel free to ask. Happy baking!