Gluten free pound cake
Sunday mornings in our house usually begin with the rhythmic sound of a whisk hitting a ceramic bowl. My three children gather around the kitchen island, eyes wide with anticipation. We believe food is love, and nothing says love like a thick, buttery slice of gluten free pound cake.
When our family first transitioned to a gluten-free lifestyle, I worried we would lose those precious traditions. I spent months testing recipes that crumbled or tasted like cardboard. Finally, I perfected this gluten free pound cake, and it truly changed everything.
It possesses that classic, dense crumb and velvety texture we all crave. You do not have to sacrifice flavor or texture when baking without gluten. This recipe yields a golden, moist loaf that rivals any traditional bakery version.
My kids often claim they cannot tell the difference, and that is the ultimate compliment for any mom. Whether you serve it plain or topped with fresh berries, this gluten free pound cake brings everyone to the table with a smile.
Why You Will Love This Gluten Free Pound Cake Recipe
You will absolutely adore this gluten free pound cake because it brings simplicity back to the kitchen. Many gluten-free recipes require a long list of obscure gums and starches. However, this recipe uses straightforward ingredients you likely already have in your pantry.
The texture of this gluten free pound cake remains incredibly moist for days, thanks to the addition of sour cream. It offers a rich, buttery flavor profile that satisfies the deepest dessert cravings. Additionally, this gluten free pound cake serves as a versatile base for many other desserts.
You can toast it for breakfast, layer it in a trifle, or enjoy it as a midnight snack. This recipe provides a reliable result every single time you bake it. Beginners will find the instructions easy to follow, while seasoned bakers will appreciate the high-quality crumb.
Most importantly, this gluten free pound cake allows everyone to enjoy a delicious treat regardless of their dietary restrictions. It bridges the gap between health-conscious choices and pure indulgence.
Ingredients You Will Need
Selecting the right ingredients makes all the difference when creating a gluten free pound cake. I always recommend using a high-quality gluten-free all-purpose flour blend that already contains xanthan gum. This simplifies the process and ensures the structure of your gluten free pound cake stays intact.
Use real, unsalted butter to control the saltiness and provide that signature richness. Fresh eggs at room temperature help the batter emulsify perfectly, leading to a smoother gluten free pound cake. Pure vanilla extract adds a deep, aromatic layer that imitation flavors simply cannot match. Below, you will find the specific measurements needed to create the perfect gluten free pound cake for your family.
| Ingredient | Quantity | Notes |
|---|---|---|
| Gluten-Free All-Purpose Flour | 1.5 Cups | Must include xanthan gum |
| Unsalted Butter | 1 Cup (2 sticks) | Softened to room temperature |
| Granulated Sugar | 1.25 Cups | Pure cane sugar works best |
| Large Eggs | 4 Eggs | Room temperature |
| Sour Cream | 1/2 Cup | Full-fat for best moisture |
| Vanilla Extract | 2 Teaspoons | Pure extract for better flavor |
| Baking Powder | 1/2 Teaspoon | Ensures a slight lift |
| Salt | 1/4 Teaspoon | Fine sea salt |
Substitutions & Variations
While this gluten free pound cake tastes wonderful as written, you might want to switch things up occasionally. If you need a dairy-free version, replace the butter with a high-quality vegan butter stick and use dairy-free sour cream or coconut cream. For a citrusy twist, add two tablespoons of lemon zest and a tablespoon of fresh lemon juice to the batter.
This creates a bright and refreshing gluten free pound cake perfect for spring. You can also fold in a cup of fresh blueberries to turn this into a fruity delight. Some people prefer an almond flavor; simply swap one teaspoon of vanilla for almond extract.
If you want a chocolate version, replace a quarter cup of the flour with cocoa powder. This gluten free pound cake adapts easily to whatever you have in your cupboards. I often sprinkle a little cinnamon sugar on top before baking to create a crunchy, sweet crust. Experimenting with these variations keeps the recipe exciting for the kids every time we bake our favorite gluten free pound cake.
After mastering these sweet variations, you might find yourself looking for more wholesome meal ideas to serve your family during the week. Transitioning from a decadent dessert to a hearty dinner is easy with our flavorful Gluten Free Shepherds Pie.
Step-by-Step Instructions
Follow these steps carefully to ensure your gluten free pound cake turns out perfectly every time. Preparation is key in gluten-free baking, so gather all your ingredients before you begin.
Note: This video is for demonstration purposes and may use a slightly different method.
Firstly, preheat your oven to 325°F (165°C). Lower temperatures help the gluten free pound cake bake evenly without burning the edges. Grease a standard 9×5 inch loaf pan thoroughly with butter or non-stick spray.
I also recommend lining the bottom with parchment paper for easy removal. Secondly, place the softened butter and granulated sugar in a large mixing bowl. Use a hand mixer or stand mixer to cream them together on medium-high speed.
Continue beating for at least three to five minutes until the mixture looks pale and fluffy. This step incorporates air, which is vital for a light gluten free pound cake.
Thirdly, add the eggs one at a time. Beat well after each addition to ensure the batter remains stable. Pour in the vanilla extract and the sour cream, then mix until just combined.
In a separate bowl, whisk together your gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as the flour disappears to avoid over-mixing.
Over-mixing can actually make a gluten free pound cake too gummy. Scrape down the sides of the bowl with a spatula to ensure no pockets of flour remain.
Next, pour the smooth batter into your prepared loaf pan. Smooth the top with a spatula to ensure an even bake. Place the pan in the center of the oven and bake for 60 to 70 minutes.
You will know the gluten free pound cake is done when a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with aluminum foil halfway through. Finally, remove the gluten free pound cake from the oven and let it cool in the pan for 15 minutes.
Carefully transfer it to a wire rack to cool completely before slicing. Cutting into a warm gluten free pound cake can cause it to crumble, so patience pays off!
Pro Tips for Success
Baking a gluten free pound cake requires a few specific techniques to achieve professional results. Always measure your flour using the “spoon and level” method. If you scoop the flour directly with the measuring cup, you might pack too much in, resulting in a dry gluten free pound cake.
Ensure all your cold ingredients, especially eggs and sour cream, reach room temperature before you start. This allows the fats to emulsify properly, creating a superior texture in the finished gluten free pound cake. If your flour blend does not contain xanthan gum, you must add half a teaspoon yourself.
This ingredient acts as the “glue” that replaces gluten. Additionally, do not skip the creaming process for the butter and sugar. This builds the foundational structure of your gluten free pound cake.
I also suggest using a metal loaf pan rather than glass for more even heat distribution. If you follow these tips, your gluten free pound cake will look and taste like it came from a high-end bakery.
Mastering the timing of your kitchen prep is just as important when you are moving from careful baking to quick stovetop cooking. If you need a fast and nutritious weeknight meal while your cake cools, try this savory Gluten Free Beef Stir Fry.
Storage & Reheating Tips
You can easily keep your gluten free pound cake fresh for several days with proper storage. Once the cake cools completely, wrap it tightly in plastic wrap or store it in an airtight container. At room temperature, the gluten free pound cake stays moist for up to three days.
If you want it to last longer, place it in the refrigerator for up to one week. For long-term storage, this gluten free pound cake freezes beautifully. I often slice the cake first and wrap individual pieces in parchment paper and foil.
You can freeze these slices for up to three months. When you feel like a treat, simply thaw a slice at room temperature for an hour. To reheat, place a slice of gluten free pound cake in a toaster oven for a few minutes.
This restores the buttery exterior and makes the inside soft again. Warming a slice of gluten free pound cake in the microwave for ten seconds also works wonders for a quick snack.
What to Serve With This Recipe
This gluten free pound cake pairs wonderfully with a variety of toppings and beverages. For a classic afternoon tea, serve a slice with a dollop of homemade whipped cream and fresh macerated strawberries. The acidity of the berries cuts through the richness of the gluten free pound cake beautifully.
My children love it with a simple drizzle of chocolate ganache or a scoop of vanilla bean ice cream. If you prefer something lighter, a spoonful of lemon curd adds a sophisticated tang. You can even grill a slice of gluten free pound cake and serve it with caramelized peaches for a summer BBQ dessert.
It also tastes incredible alongside a hot cup of coffee or a spicy chai tea. The dense nature of the gluten free pound cake makes it perfect for dipping. No matter how you choose to serve it, this gluten free pound cake will be the star of the show.
While this cake is the perfect ending to a light meal, choosing the right main course can make your dinner party truly special. For a vibrant and fresh dinner option that pairs beautifully with a sweet citrus dessert, consider making Gluten Free Fish Tacos.
FAQs
Can I use almond flour for this gluten free pound cake?
You cannot swap almond flour 1:1 for the all-purpose blend in this gluten free pound cake. Almond flour lacks the structural proteins needed to hold the cake together. However, you can replace half a cup of the gluten-free blend with almond flour for a nuttier flavor and extra moisture.
Why did my gluten free pound cake sink in the middle?
A sinking middle usually happens if you open the oven door too early or if the baking powder is expired. Additionally, under-baking is a common culprit. Ensure a toothpick comes out completely clean before removing your gluten free pound cake from the oven.
Is this gluten free pound cake dry?
Not at all! The combination of two sticks of butter and half a cup of sour cream ensures this gluten free pound cake remains incredibly moist. Just be careful not to over-measure your flour, as excess dry ingredients can cause dryness.
Can I make this recipe as muffins?
Yes, you can bake this gluten free pound cake batter in a muffin tin. Fill the liners about three-quarters full and bake for 20 to 25 minutes. This is a great way to make portable snacks for school lunches.
Traditional pound cakes originally earned their name because the recipe called for a pound each of flour, butter, eggs, and sugar. Modern gluten-free adaptations now focus on achieving that same dense crumb texture using specialized flour blends and moisture-retaining ingredients like sour cream.
Nutrition Information (per serving)
This nutrition information is an estimate based on dividing the gluten free pound cake into 12 generous slices. Actual values may vary depending on the specific brands of ingredients you choose.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 95mg |
| Sodium | 160mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 1g |
| Sugars | 26g |
| Protein | 4g |
Enjoying a slice of gluten free pound cake is about more than just satisfying a sweet tooth. It is about sharing a moment with the people you love. I hope this gluten free pound cake becomes a staple in your home just as it has in mine. Happy baking!
Print
gluten free pound cake
A classic, dense, and velvety gluten-free pound cake made with sour cream for a moist crumb that rivals traditional bakery versions.
- Total Time: 90 mins
- Yield: 12 servings 1x
Ingredients
1.5 Cups Gluten-Free All-Purpose Flour
1 Cup Unsalted Butter
1.25 Cups Granulated Sugar
4 Large Eggs
0.5 Cup Sour Cream
2 Teaspoons Vanilla Extract
0.5 Teaspoon Baking Powder
0.25 Teaspoon Salt
Instructions
- Preheat your oven to 325°F (165°C) and grease a standard 9×5 inch loaf pan thoroughly, lining the bottom with parchment paper
- Cream the softened butter and granulated sugar together in a large bowl on medium-high speed for 3 to 5 minutes until pale and fluffy
- Add the eggs one at a time, beating well after each addition to ensure the batter remains stable
- Mix in the vanilla extract and sour cream until just combined
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt
- Gradually add the dry ingredients to the wet mixture while mixing on low speed, stopping as soon as the flour disappears to avoid over-mixing
- Pour the batter into the prepared loaf pan and smooth the top with a spatula
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clea
- Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely
Notes
Ensure the gluten-free flour blend contains xanthan gum for proper structure.
Eggs and sour cream must be at room temperature to allow the fats to emulsify properly.
Use the 'spoon and level' method for measuring flour to prevent a dry cake.
For dairy-free, substitute with vegan butter sticks and coconut cream.
Store at room temperature for up to 3 days, or freeze individual slices for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 26g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
