Pound cake is a classic and beloved dessert known for its simplicity and timeless appeal. With a dense and moist crumb, this gluten free pound cake showcases the delightful combination of butter, sugar, and vanilla. Whether enjoyed on its own or paired with fresh berries, whipped cream, or a dusting of powdered sugar, this gluten free vanilla pound cake remains a versatile and delightful treat for any occasion.
Jump to:
- Recipe Ingredient Notes
- What is the Reverse Creaming Method?
- How to make a Gluten Free Pound Cake
- Serving Ideas for Gluten Free Pound Cake
- Storage & Freezing
- FAQ - Gluten Free Pound Cake
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Cake Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: My favorite choice of gluten free flour for bakes like this vanilla pound cake are King Arthur Measure for Measure and Bob's Red Mill 1-1. Each flour produces a beautiful, light crumb. The pound cake made with King Arthur Measure for Measure did stay soft and moist longer than the one made with Bob's Red Mill.
Butter: The star of this pound cake recipe is definitely the butter. I like to use a European Style Butter here. European-style butter contains a higher percentage of butterfat (82-85% or more), while American-style butter usually has around 80%. European-style butter is also churned longer, resulting in a creamier and smoother texture. This can lead to a finer crumb and a more tender pound cake. The higher fat content also helps retain moisture in the pound cake, preventing it from becoming dry. Of course, good ol' fashioned American Butter will work just fine here as well.
Milk: I have tested this recipe with whole-fat and low-fat milk as well as dairy-free milk. All three work great here - so any milk you have in your fridge will work (do NOT use buttermilk!).
Oil: I add a little bit of vegetable oil to my Gluten Free Pound Cake. While Butter provides the buttery flavor we all love, and the added oil keeps the cake moist and tender. I prefer to bake with a neutral oil like vegetable oil or grapeseed oil.
Vanilla: Using high-quality Vanilla Extract or Vanilla Paste will make a big difference in this gluten free vanilla bundt cake recipe. Vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder with the consistency of liquid glue. It is more intense than vanilla extract plus you will actually have vanilla bean specs in your final product. Please be aware some brands like to add sugar or corn syrup to stretch out the vanilla paste (make it less flavorful and also cheaper) You can also use Vanilla Extract in this recipe or even Vanilla Sugar.
What is the Reverse Creaming Method?
The Reverse Creaming Method is an alternative mixing technique in cake baking and the secret to make the best gluten free pound cake. Unlike the creaming method, the butter is added directly to the dry ingredients and is not creamed with sugar at the beginning. This step coats the flour particles with fat, creating a barrier that result in a more tender and delicate crumb.
Bring your unsalted butter, eggs, and milk to room temperature before starting the recipe.
How to make a Gluten Free Pound Cake
Please make sure the ingredients used are at room temperature. I recommend placing the eggs in a bowl with some warm water. Allow them to sit for at least 10-15 minutes. I bake all my quick breads in an 8.4”x4.5”x4.1 Pullman Loaf Pan but a standard 8×4 loaf pan will work as well. The recommended baking times ARE for a Pullman Loaf Pan. A Pullman loaf pan is a rectangular pan with straight sides which allows cakes and breads, like this gluten free pound cake, to rise taller without collapsing.
Step 1: Preheat the oven to 350F. Spray the loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides. This will make removing the fully baked pound cake a lot easier.
Step 2: In a small bowl combine the room temperature large eggs, milk, oil and vanilla extract. Whisk together until fully combined. Set aside.
Step 3: To the bowl of the stand mixer add the gluten free multi purpose flour, cornstarch, granulated sugar, baking powder and kosher salt. Cut the room temperature butter into small pieces (about the size of a walnut) and add to the dry ingredients.
Step 4: At a low speed, mix the butter into the dry ingredients. Mix until the mixture looks crumbly, almost like streusel.
Step 5: With the mixer running on low, add HALF of the wet ingredients to the bowl. Turn the speed up to medium and mix for ONE minute. Turn off the mixer and with a flexible spatula scrape down the sides of the bowl and the paddle attachment.
Step 6: Add the rest of the wet ingredients and mix for an additional 45 seconds at a medium speed until a smooth pound cake batter has formed. If your ingredients are not at room temperature, the cake batter most likely will look grainy and "broken".
Step 7: Pour the cake batter into the prepared pan and smooth out evenly with the back of a spoon or flexible spatula. If you like, dip a butter knife in some oil and make a "cut" around ¼ inch deep down the middle of the loaf batter. This will be a guide for the "middle crack" of your quick bread. Which will happen anyways but this way you know where it will happen.
Step 8: Place the pound cake in the preheated oven and bake at 350F for 60-70 minutes. Cook time and total time depends on the size of loaf pan you use and the oven. The vanilla pound cake is done when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean. The internal temperature should register between 200F and 205F. Allow for it to cool in the pan for 10 mins before removing it from the loaf pan and transferring it to a wire rack to cool completely. This can take up to 2 hr.
Serving Ideas for Gluten Free Pound Cake
Plain and Simple: Serve slices of the Vanilla Bundt Cake as is, allowing the classic vanilla flavor to shine. Add a dusting of powdered sugar for a subtle touch.
Fresh Berries and Whipped Cream: Top slices of the cake with a handful of fresh berries, such as strawberries, blueberries, or raspberries. For something even more special, try some Vanilla Roasted Strawberries. Add a dollop of whipped cream for a delightful and refreshing combination.
Yogurt and Honey: Serve slices with a dollop of Greek yogurt and a drizzle of honey. The tanginess of yogurt complements the sweetness of the cake.
Layered Trifle: Cube the Vanilla Pound Cake and layer it in a trifle dish with whipped cream, fresh fruit, and any other desired layers for a visually appealing dessert. This is a great way to use up any leftovers you may have. You can even use this pound cake to make Tiramisu instead of Gluten Free Lady Fingers.
Storage & Freezing
Store any leftovers of the Vanilla Pound Cake in an airtight container at room temperature for up to 3-4 days. Baked goods made with gluten-free ingredients have a shorter shelf life than products baked with all-purpose flour. While this cake is delicious the day it has been baked, personally I prefer it the day after. The flavors having more time to meld and develop.
If you plan on freezing the cake, you can either freeze the entire loaf or freeze the individual slices. To freeze an entire loaf, make sure it cooled completely. Tightly wrap it with plastic wrap and place it in a freezer bag. Freeze up to 2 months. Allow for it to thaw in the fridge overnight or for several hours at room time.
To freeze the individual slices place the slices of cake on a parchment-lined sheet tray. Place it in the freezer for at least 2hrs or until the slices are fully frozen. Once frozen wrap each slice in plastic wrap, place it in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature.
FAQ - Gluten Free Pound Cake
A pound cake gets its name from its traditional recipe that uses a pound each of four key ingredients: butter, sugar, eggs, and flour. The original classic pound cake recipe dates back to the 18th century, and it was a simple and easy-to-remember recipe based on equal parts of these four main ingredients, each weighing one pound.
Pound cake is characterized by its dense and moist texture, prominent buttery flavor, and fine crumb.
Using European-style butter in a pound cake can enhance the richness and flavor due to its higher butterfat content. European-style butter typically contains more butterfat than American butter, resulting in a creamier texture and a more pronounced buttery taste, which can contribute to a luxurious and indulgent pound cake.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Cake Recipes to try
📖 Recipe
Gluten Free Pound Cake
Pound cake is a classic and beloved dessert known for its simplicity and timeless appeal. With a dense and moist crumb, this gluten-free pound cake showcases the delightful combination of butter, sugar, and vanilla.
Ingredients
Gluten Free Vanilla Pound Cake
- 3 large eggs, at room temperature
- 70 grams milk, at room temperature
- 20 grams neutral oil
- 2 teaspoons Vanilla Extract
- 220 grams gluten-free multi purpose flour
- 20 grams cornstarch
- 190 grams granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 210 grams unsalted butter, at room temperature (See Note)
Garnish
- Powdered Sugar
Instructions
Gluten Free Vanilla Pound Cake
Bring your unsalted butter, eggs, and milk to room temperature before starting the recipe.
- Preheat the oven to 350F. Spray the pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
- In a small bowl combine the room temperature large eggs, milk, oil and vanilla extract. Whisk together until fully combined. Set aside.
- To the bowl of the stand mixer add the gluten free flour, cornstarch, granulated sugar, baking powder and kosher salt. Cut the room temperature butter into small pieces and add to the dry ingredients.
- At a low speed, mix the butter into the dry ingredients. Mix until the mixture looks crumbly, almost like streusel.
- With the mixer running on low, add HALF of the wet ingredients to the bowl. Turn the speed up to medium and mix for ONE minute.
- Turn off the mixer and with a flexible spatula scrape down the sides of the bowl and the paddle attachment.
- Add the rest of the wet ingredients and mix for an additional 45 seconds at a medium speed until a smooth pound cake batter has formed.
- Pour the cake batter into the prepared pan and smooth out evenly with the back of a spoon or flexible spatula.
- Place the pound cake in the preheated oven and bake at 350F for 60-70 minutes. Cook time and total time depends on the size of loaf pan you use and the oven. The vanilla pound cake is done when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean. The internal temperature should register between 200F and 205F.
- Allow for it to cool in the pan for 10 mins before removing it from the loaf pan and transferring it to a wire rack to cool completely. This can take up to 2 hr.
- Dust the pound cake with some powdered sugar and serve.
Notes
Butter: Using European-style butter in a pound cake can enhance the richness and flavor due to its higher butterfat content. European-style butter typically contains more butterfat than American butter, resulting in a creamier texture and a more pronounced buttery taste, which can contribute to a luxurious and indulgent pound cake. I like to use Plugra.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 337
Calories are a guestimate and randomly generated.
Jordan says
Daniela,
I have a long loaf pan, 16x4 Wilton. Should I use double or triple recipe to fill out that pan? Would that work out?
Thanks!
Daniela says
A 16x4 is a double recipe. That’s one big loaf pan 🤣
Praneetha Jamili says
hi mam can i use wheat flour instead of gluten free flour?
Daniela says
Yes, this recipe can be made with regular all purpose flour.
Megan Levonyak says
This recipe is almost too easy to put together! So simple and delicious! Will have to try with a European butter next time.
Daniela says
🤣🤣 I think Kerrygold is still on sale at several grocery stores 😉
Lacey Hollowell says
Love your recipes and helpful explanations! I want to make a GF chocolate pound cake. Would you simply add cocoa powder? Replace some of the GF flour blend? Or would I need to add a little more liquid to offset the additional dry ingredient?
Daniela says
Hi Lacey, changing a poundcake from vanilla to chocolate isn't that easy. Sure wish it was. I can look at it in a few weeks