Gluten free Butter Pecan Pound Cake

There’s something undeniably comforting about the rich, buttery aroma of a homemade pound cake. Add toasted pecans and a gluten-free twist, and you’ve got a dessert that’s both nostalgic and inclusive. This Gluten-Free Butter Pecan Pound Cake is moist, dense, and bursting with nutty flavor. Perfect for sharing with loved ones or savoring alongside a cup of coffee, it’s proof that going gluten-free doesn’t mean sacrificing taste or texture.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups granulated sugar

• ½ cup light brown sugar, packed

• 4 large eggs

• 1 tsp vanilla extract

• 1 tsp butter extract (optional but recommended)

• 2 ¼ cups gluten-free all-purpose flour blend (with xanthan gum)

• ½ tsp baking powder

• ½ tsp salt

• 1 cup sour cream

• 1 ¼ cups chopped pecans, toasted

For the Glaze (optional):

• ½ cup powdered sugar

• 2–3 tbsp heavy cream or milk

• ½ tsp vanilla extract

• Extra toasted pecans for topping

• Instructions

  • Preheat Oven:
    Preheat your oven to 325°F (165°C). Grease and flour a bundt or loaf pan using gluten-free flour or line with parchment paper.

  • Toast Pecans:
    In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Set aside to cool.

  • Cream Butter & Sugar:
    In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).

  • Add Eggs & Flavoring:
    Beat in eggs one at a time. Add vanilla and butter extract.

  • Combine Dry Ingredients:
    In a separate bowl, whisk together gluten-free flour, baking powder, and salt.

  • Mix Batter:
    Gradually alternate adding dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.

  • Fold in Pecans:
    Gently fold in the toasted pecans.

  • Bake:
    Pour batter into prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool:
    Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  • Optional Glaze:
    Whisk together glaze ingredients and drizzle over cooled cake. Sprinkle with extra pecans if desired.

    Serving Suggestion

    Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.