Gluten free pound cakes can be dry and brittle, but not on my watch! This Buttery and Soft Gluten Free Pound Cake recipe has been tested and tweaked to absolute perfection. Using only the best combination of gluten free flours, this pound cake mimics the taste and texture of traditional cake. With a splash of lemon and a silky vanilla glaze, there's sunshine in every slice.
This loaf makes such a great addition to bridal showers or baby showers. I love pairing it with my sparkling lavender lemonade or alongside my lemon crinkle cookies. Nothing screams spring more than sweet lemon treats!
One thing I love most about this gluten free pound cake is how it's identical to a traditional pound cake. It's so buttery and tender, you would never guess it's gluten free. When I was diagnosed with celiac disease many years ago, I made it my mission to recreate recipes that actually taste like the ones we grew up with. After years of testing, I've found the perfect blend of gluten free flours that gives me the best gluten free cinnamon rolls, gluten free biscuits, and now GF pound cake.
The sweetest reasons to love this gluten free pound cake
- It's bright and buttery: Made with just a touch of real lemon juice and a delicious buttery base, this pound cake is sweet, tangy, and will leave you reaching for seconds after the first bite.
- Tested to perfection: I've made this recipe again and again so you'll feel confident serving it at your next party.
- It's never ever dry: While some gluten free cakes can be a little... sandy, this one is anything but that! It's fluffy and tender with the perfect crumb thanks to my special gluten free flour blend.
- Nobody will guess it's gluten free: The best part about this recipe, is that you don't even have to tell anyone it's gluten free! They'll never know because it's that good.
What you'll need to make a gluten free pound cake
- Flours and starches: This cake gets its magic from a specific combination of gluten free flours and starches that work so so well together. I like King Arthur's Gluten Free Flour along with almond flour and xanthan gum for the most perfect texture.
- Wet ingredients: Butter, eggs, lemon juice, and sugar are the simple pantry staples that come together in a special way to give this cake it's moist texture and sweet taste. Use really high quality butter for the best flavor.
- Vanilla glaze: Melted butter, fresh lemon juice, powdered sugar, and a splash of vanilla is the finishing touch that soaks into the warm pound cake. Do not skip the glaze and drizzle generously!
How to make a gluten free pound cake
Tips for making the best pound cake
- Don't over bake: Check your cake roughly 10 minutes before the recommended baking time. Every oven cooks a little different, so when your house starts to smell delicious and a toothpick comes out clean, your cake is done.
- Use room temperature ingredients: Room temperature eggs and softened butter with cream together so nicely. Giving you a nice, fluffy texture and an even batter. And again, for a buttery pound cake, use GOOD quality butter like Irish butter.
More gluten free recipes you'll love
- Gluten free cookie cake
- Gluten free carrot cupcakes
- Starbucks copy cat lemon loaf
- Gluten free monster cookies
- Pancake charcuterie board
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Buttery and Soft Gluten Free Pound Cake
Gluten free pound cakes can be dry and brittle, but not on my watch! This Buttery and Soft Gluten Free Pound Cake recipe has been tested and tweaked to absolute perfection. Using only the best combination of gluten free flours, this pound cake mimics the taste and texture of traditional cake. With a splash of lemon and a silky vanilla glaze, there's sunshine in every slice.
Servings: 12 People
Calories: 296kcal
Ingredients
Pound Cake
- 1 ¾ cup King Arthur's Gluten Free Flour
- ¼ cup almond flour
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 cup sugar
- ½ cup butter softened
- 4 eggs
- 1 tablespoon lemon juice
- 2 teaspoons gluten-free vanilla extract
Glaze
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 cup powdered sugar
Instructions
Pound Cake
- Preheat your oven to 350°F. Generously grease a loaf pan with coconut oil or butter and set it aside.
- In a stand mixer or electric mixer, cream together the softened butter and sugar until super light and fluffy. Add eggs one at a time, mixing well after each one. Mix in the gluten free vanilla extract and lemon juice, continue mixing until the mixture is frothy and light.
- In a separate bowl, whisk together almond flour, gluten free flour, xanthan gum, and baking powder until evenly combined.
- Slowly add the dry ingredients to the butter and egg mixture, mixing a little at a time until a cake batter forms.
- Pour the batter into the greased loaf pan and bake for 45-60 minutes, or until a toothpick comes out clean. Important: Avoid opening the oven door to check doneness before at least 45 minutes, as this can cause the cake to sink in the center.
- Once it's done, allow the cake to cool for a few minutes before transferring to a cooling rack.
Glaze
- In a small bowl, whisk together melted butter, lemon juice, milk, and powdered sugar until smooth. Drizzle the glaze over the cooled pound cake, letting it run down the sides.
- Slice and serve topped with whipped cream, fresh strawberries, or your favorite fresh fruit.
Notes
How to store
Store this gluten free pound cake in an airtight container at room temp for up to 2 days. Or refrigerate for up to 5 days. For longer storage, you can wrap in plastic wrap or place in a ziplock baggie and freeze for up to 2 months. Thaw at room temperature and use fresh glaze.Nutrition
Serving: 1slice | Calories: 296kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 108mg | Potassium: 185mg | Fiber: 2g | Sugar: 27g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Melissa says
The ingredient list calls for King Arthur GF flour (which contains xanthan gum) and almond flour, but the directions say almond flour, brown rice flour, sorghum flour, coconut flour, tapioca starch, potato starch and xanthan gum. What is correct?
Chandice says
I apologize, it has been updated. Hope you love it as much as we do.