Gluten-Free Pound Cake

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Here’s a deliciously moist Gluten-Free Pound Cake recipe — rich, buttery, and perfect for any occasion!

Gluten-Free Pound Cake Recipe

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Yield: 1 loaf (8–10 slices)

Ingredients

  • 1 cup (226g) unsalted butter, softened

  • 1¼ cups (250g) granulated sugar

  • 4 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1½ cups (180g) gluten-free all-purpose flour (with xanthan gum)

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¼ cup (60ml) milk (dairy or dairy-free)

Optional Glaze

  • ½ cup powdered sugar

  • 1–2 tablespoons lemon juice or milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

  2. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes).

  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla.

  4. Whisk dry ingredients: In a separate bowl, mix the gluten-free flour, baking powder, and salt.

  5. Combine wet and dry: Add half of the dry mixture into the wet, mix gently. Pour in milk, then add the remaining dry mix. Beat until smooth but do not overmix.

  6. Pour into pan: Spread the batter evenly in the prepared loaf pan.

  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil halfway through if the top browns too quickly.

  8. Cool completely in the pan for 15 minutes, then remove and cool fully on a wire rack.

  9. Glaze (optional): Whisk together powdered sugar and lemon juice or milk until smooth, then drizzle over the cooled cake.

Tips

  • Use a high-quality 1:1 gluten-free flour blend that includes xanthan gum.

  • For extra flavor, add a teaspoon of lemon zest or almond extract.

  • Serve plain, with berries, or a dollop of whipped cream!

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