Gluten-free pound cake allows us to enjoy this old-fashioned classic that's popular for good reasons. This one is rich and buttery with a dense but tender texture.
Traditionally, pound cake is made with a pound each of butter, sugar, flour, and eggs. This recipe is created with a special blend of gluten-free flours, raw sugar, butter, and eggs. You wouldn't know it's gluten-free!
Pound cake has stood the test of time. It's great on its own with coffee or topped off with whipped cream and berries. It travels well, so it's ideal to pack in lunches or to take away for picnics or potlucks.
My son's elderly boss in Florida made dozens of them each year and gave them away as Christmas gifts. He must have had a big production line going in his kitchen!
Why this recipe works
This recipe works because of the special gluten-free flour blend that makes the cake just as good as the wheat-based variety.
Gather Your Ingredients
- Cathy's Gluten-Free All-Purpose Flour Blend - If you don't want to make your own, use Better Batter Original Blend.
- Raw Sugar - I prefer to use raw sugar because it's less processed than the popular white sugar and works well in this recipe.
- Avocado oil - It stands up well to heat and doesn't have the strong flavor of olive oil.
Step-by-Step Instructions
1. Cream the butter until it's light and fluffy. Then, cream in the sugar.
2. Add the eggs and beat until they're completely worked in.
3. Beat in the flour only until it's blended throughout.
4. Allow the batter to rest for 30 minutes before baking.
5. Bake in a 350 F (177 C) oven for 1 hour or until a toothpick inserted into the center comes out clean. Be careful not to underbake your cake. Cool on a rack for 10 minutes before removing it from the pan.
6. Turn out the cake to finish cooling on the wire rack. Allow it to cool completely before you slice it so it doesn't become gummy. When the cake has cooled, slice and serve.
Hint: Don't worry too much about overbaking your cake. The butter will keep it moist.
Recipe Notes
For this GF pound cake recipe, I started with the traditional four ingredients, replacing wheat flour with my trusty Cathy's Gluten-Free All-Purpose Flour Blend.
Eight large eggs will probably weigh a little over a pound. Extra egg is good in gluten-free baking.
I also add a little oil and instruct you to let the batter rest 30 minutes before baking. These are tips that improve gluten-free baking in general.
Expert Tips
Allow your butter and eggs to come to room temperature before making the batter for this GF pound cake, or it won't cream properly.
Serving Tips
I like to serve this cake with coffee. Often, I make it fancy by topping it with whipped cream and fresh berries. It's also very good with Lemon Curd.
This is a great gluten-free cake recipe for company because it's easy to make and can be served in a variety of ways. I don't think it needs to take a back seat to any wheat-based version!
Storage Tips
I store the cake covered on the countertop for a couple of days. After that, I would recommend refrigerating or freezing it.
Freezer Instructions
Freezing a pound cake that isn't being eaten in a day or two will keep it fresher than storing it in the refrigerator. Simply seal it into an airtight container and pop it into the freezer.
If you don't plan to consume the whole cake soon after thawing, slice it first, and then thaw only what you need.
How to Prep Ahead
Prepare for making this gluten-free pound cake by making the GF flour blend if you haven't already done so.
Allow the butter and eggs to come to room temperature by setting them out at least an hour ahead.
Variations
There are lots of variations one can try with gluten-free pound cake!
This recipe already contains vanilla, so this is a slight variation on the classic.
People also add:
- lemon
- coconut
- cocoa powder
- almond extract
- warm spices such as cinnamon, nutmeg, or cloves
- cream cheese, or
- sour cream
I have not yet tested any of these. If you'd like me to, let me know in the comments below. Or, if you try a variation, please share it with us!
Some additions - I'm looking at you, sour cream and cream cheese - would require other adjustments to the recipe for the consistency to turn out right.
Recipe FAQ's
Yes, you certainly can make pound cake with gluten-free flour! However, you need to follow a recipe that has been tested with the particular flour that you want to use. Various gluten-free flour blends contain widely differing ingredients and produce very unpredictable results. This recipe uses a flour blend that you can make yourself and use in other cake and cookie recipes, too. It produces a lovely tender, moist pound cake!
One of the secrets to moist gluten-free baking is to add some oil to the batter. Even though this gluten-free pound cake recipe is based on butter, a little oil is added to keep the cake moist.
As an Amazon Associate I earn from qualifying purchases.
Helpful Equipment
I find my stand mixer to be an indispensable tool for gluten-free baking. I don't know how I ever got along without one!
I also use a 10-inch Bundt pan for this cake, but you could make it in two loaf pans if you don't have one.
One of the best ways you can help others to find good recipes and support your favorite food bloggers at the same time is by commenting and rating the recipe... Thank you!
Recipe
Gluten Free Pound Cake
Equipment
Ingredients
- 1 pound butter (4 sticks), at room temperature
- 2 cups raw sugar
- 8 large eggs
- 6 tablespoons avocado oil
- 2 teaspoons pure vanilla extract
- 3 cups Cathy's Gluten Free All-Purpose Flour Blend
Instructions
- With the paddle attachment of a stand mixer or in a large bowl with an electric, hand-held beater, cream the butter until it becomes lighter in color and fluffy.1 pound butter
- Add the sugar to the butter and beat until that looks creamy. The color with be darker than you may be accustomed to, if you don't normally use raw sugar.2 cups raw sugar
- Beat in the eggs, one at a time. Then beat in the avocado oil and vanilla.8 large eggs6 tablespoons avocado oil2 teaspoons pure vanilla extract
- With the mixer running on low speed, add the flour and mix until it is all combined. The batter will be very soft and sticky. Allow it to sit for 30 minutes.3 cups Cathy's Gluten Free All-Purpose Flour Blend
- About 20 minutes into the resting time, preheat the oven to 350℉ (177℃). Butter the inside of a Bundt pan or spray it with cooking oil.
- Spread the batter evenly around the bottom of the pan. Bake on the middle rack of the oven until the top is golden-brown and a toothpick poked into the center comes out clean, about 60 minutes.
- Allow the cake to cool on a wire rack for 10 minutes before removing it from the pan. Then, let it cool completely before you slice and serve it.
Notes
- Be sure to allow your ingredients to come to room temperature before proceeding with the recipe.
- When in doubt, it's better to overbake rather than underbake this cake.
- Don't leave the cake cooking in the pan much longer than 10 minutes because it could become soggy.
Cathy Brak says
My family enjoys this recipe every time I make it!