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
Cost: 10
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