Gluten Free Pound Cake

This gluten-free pound cake is moist, tender, and easy to make. You can proudly share it with company, including those who don't need to eat gluten-free!

Course Desserts

Cuisine American, Canadian

Diet Gluten Free

Keyword gluten free cake, pound cake

Prep Time 15

Cook Time 1

Resting Time 1

Total Time 2 15

Servings slices

Calories 498kcal

Author Cathy

Equipment

1 9½-inch Bundt pan

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

US Customary - Metric

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 eggs, 6 tablespoons avocado oil, 2 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.

Nutrition