Gluten-Free Pound Cake The Best Recipe Proven By Tests

If you’ve ever tried baking a gluten-free pound cake, chances are you’ve faced the usual letdowns. Dry texture. Crumbly slices. Dense, heavy bites that feel more like a chore than a treat.

This recipe changes that. It delivers the moist, buttery, tender pound cake you remember, with a dense crumb that holds together beautifully. No dry bits. No weird aftertaste. Just rich, satisfying flavor from the very first slice to the last.

What makes this guide different? It goes beyond basic instructions. We tested several popular gluten-free flour blends side by side so you don’t have to guess which one works best. Plus, we built a complete troubleshooting guide to help you avoid every common mistake.

If you’ve been searching for a gluten-free pound cake that truly lives up to its name, this is it. Let’s get into it.

Why This Recipe is the Foolproof Choice

The Secret to a Moist Crumb
Gluten-free cakes often miss the mark when it comes to texture. The key to fixing this lies in fat. By using a rich dairy ingredient like cream cheese or sour cream, the fat coats the starches in gluten-free flour. This creates a tender, moist crumb that butter alone can’t deliver.

Classic, Buttery, and Dense
You don’t have to give up the tight crumb and deep buttery flavor of a traditional pound cake. This recipe was carefully developed to replicate that same classic texture, so every bite feels just like the real thing.

Tested for Guaranteed Success
We didn’t stop at one version. This recipe was tested using three popular gluten-free flour blends to make sure it performs consistently. Whether you’re a beginner or an experienced baker, you can trust it to work in your kitchen.

Simple, Accessible Ingredients
Outside of the gluten-free flour, everything here is easy to find. Standard pantry items like eggs, butter, sugar, and vanilla make this recipe feel familiar and approachable. No obscure ingredients or special trips required.

Ingredients Needed

Here’s what you’ll need to make this gluten-free pound cake. Everything is grouped to keep things clear and easy to follow.

For the Cake Base
• Unsalted butter, softened at room temperature (16 tablespoons or 224 grams)
• Granulated sugar (1 cup or 200 grams)
• Large eggs, room temperature, lightly beaten (5 eggs or about 9 ounces)
• Pure vanilla extract (2 teaspoons) or a mix of 1 and a half teaspoons vanilla with half a teaspoon almond extract

For the Dry Mix
• All-purpose gluten-free flour blend (1.57 cups or 220 grams, equal to 1 cup plus 9 tablespoons)

• This recipe was tested with Better Batter. Make sure to use a recommended blend for the best results.
  • Xanthan gum (half a teaspoon)
  
• Skip this if your chosen flour blend already includes it
  • Kosher salt (1 teaspoon)
  

The Great Gluten-Free Flour Showdown

Sorting Through the Confusion

Many gluten-free recipes give different advice about which flour to use. Some recommend blends that don’t work for all types of baking. To settle the debate, we tested this exact recipe using three leading gluten-free flour brands.

Using Better Batter

This blend delivered the closest result to a classic pound cake. The crumb was fine and tight, with excellent tenderness. Ideal for bakers who want tradition without compromise.

Using Bob’s Red Mill 1-to-1

This version had a slightly softer crumb and a beautiful golden crust. A good choice if you enjoy a light texture but still want a solid structure.

Using Cup4Cup

This gave us the richest flavor and moistest crumb of all. It was slightly denser but in a good way, with a smooth finish and buttery taste.

Our Top Pick

For the most consistent and classic pound cake experience, Better Batter stands out as the most reliable choice. It nails the texture and flavor in one go.

How to Make the Gluten-Free Pound Cake

Follow these steps carefully for the best results. Take your time and pay attention to the small details, as each one plays a role in the final outcome.

Step 1: Preheat and Prepare the Pan
Set your oven to 325 degrees Fahrenheit. Grease a standard loaf pan, roughly 9 inches by 5 inches. If your pan is slightly smaller, that’s fine. Just make sure it is well greased to prevent sticking.

Step 2: Cream the Butter
Place the softened butter in a stand mixer with the paddle attachment. If you’re using a handheld mixer, a large bowl will work. Beat the butter on medium-high speed until it turns light and fluffy. This should take about three to four minutes. Proper creaming helps create a better rise.

Step 3: Add Sugar and Eggs Gradually
With the mixer running on low speed, slowly add the granulated sugar. Once it’s fully mixed in, begin adding the beaten eggs little by little. Let each portion fully combine before adding the next. Add the vanilla extract at this stage as well. After everything is in, increase the speed to medium-high and beat until the batter looks smooth and slightly thickened.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour blend, xanthan gum if needed, and kosher salt. Add this dry mixture to the wet ingredients about one quarter at a time. Mix until just combined. Avoid overmixing as it can make the cake heavy.

Step 5: Finish the Batter
The batter should be thick but smooth. Use a spatula to scrape it into your prepared pan. Smooth the top with a wet spatula or the back of a spoon. Tap the bottom of the pan on the counter a few times to remove air bubbles.

Step 6: Bake
Place the pan on the center rack of your preheated oven. Bake for about 50 minutes. Rotate the pan once during baking to ensure even color. The cake is done when the top is golden and a toothpick inserted in the center comes out clean.

Step 7: Cool Properly
Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for at least 30 minutes. After that, gently remove it from the pan and let it cool completely on the rack before slicing. Cooling fully helps the crumb set and makes for cleaner cuts.

Common Pound Cake Problems and How to Fix Them

Even with a solid recipe, things can go wrong in baking. Here’s how to fix the most common gluten-free pound cake issues.

Problem: My cake turned out dense and gummy
Cause: The center likely wasn’t fully baked, even if the top looked done.
Solution: Always use a cake tester or toothpick to check doneness. A golden top doesn’t guarantee a baked center. Also, use an oven thermometer to double-check that your oven is at the correct temperature throughout baking.

Problem: My cake came out greasy
Cause: The butter was too warm, or the batter was overmixed. This can break the emulsion, causing fat to separate during baking.
Solution: Use butter that is soft but not melted. It should feel cool to the touch and hold its shape slightly when pressed. Also, mix just until everything is combined. Overmixing introduces too much air and can ruin the texture.

Problem: My cake is dry and crumbly
Cause: Too much flour or overbaking are the usual culprits.
Solution: Always measure your flour by weight using a digital scale. This avoids packing too much flour into the measuring cup. Start checking the cake for doneness five to ten minutes before the suggested bake time. Every oven is slightly different, and overbaking dries out the crumb quickly.

Recipe Variations and Substitutions

This gluten-free pound cake is great as-is, but you can easily change the flavor or adjust it to fit dietary needs. Here are a few ways to make it your own.

Lemon Pound Cake
Add two tablespoons of fresh lemon zest and one tablespoon of lemon juice to the batter. This gives the cake a bright, fresh flavor without changing the texture.

Almond Pound Cake
Swap part of the vanilla extract for half a teaspoon of almond extract. This brings a rich, nutty flavor that pairs well with berries or chocolate.

Dairy-Free Option
You can make this cake dairy-free by using a high-quality vegan butter that comes in stick form. Brands like Melt or Miyoko’s Kitchen work well. For the dairy-based moisture, try a thick dairy-free yogurt or a rich milk alternative. Avoid options with a high water content, which can throw off the texture.

A Note on Egg-Free or Vegan Baking
This recipe depends on eggs for structure and moisture. It has not been tested with egg substitutes, and a direct swap may not hold the cake together properly. For now, this one is not recommended for egg-free or fully vegan versions.

Conclusion

This gluten-free pound cake checks every box. It’s moist, buttery, and holds together with a dense crumb that feels just like the classic version. Tested with multiple flour blends and packed with practical tips, it’s designed to work even if you’re new to gluten-free baking.

What sets this recipe apart is the extra guidance. From the flour showdown to the troubleshooting table, it’s built to help you succeed. No guesswork. Just results you can rely on.

If you’ve tried this recipe, leave a comment and a star rating to let others know how it turned out. Share your photos or tag us on Pinterest or Facebook so we can see your creation.

Tried a variation like lemon or almond? Tell us what you did and how it turned out. We’d love to hear what worked for you.

Frequently Asked Questions

How do you make a gluten free cake more moist?

One of the biggest challenges in gluten-free baking is avoiding dryness. To improve moisture, use a blend of fats. Cream cheese, sour cream, or yogurt help coat the starches in gluten-free flour, locking in moisture. Butter adds richness, and an extra egg yolk can boost the cake’s softness and depth.

What is the best gluten free flour for cakes?

Flour choice makes a huge difference. All-purpose gluten-free blends like Better Batter, Cup4Cup, and Bob’s Red Mill 1-to-1 are popular options. If you want a texture similar to cake flour, try replacing a small portion of your blend with cornstarch to soften the crumb.

Can you just swap normal flour for gluten-free?

No, it’s not a simple one-to-one exchange. Regular pound cake relies on gluten for structure. Swapping in gluten-free flour without adjusting the recipe can result in a heavy, greasy cake. You need a formula designed specifically for gluten-free baking to get the right results.

What are common gluten-free cake mistakes?

A few common mistakes include using cold ingredients, which can cause the butter to seize and ruin the texture. Measuring flour by volume instead of weight also throws off the ratio and can lead to dryness. Lastly, pulling the cake out of the oven too early may cause it to collapse as it cools.

What is the secret ingredient to a moist cake?

One standout method is using both butter and cream cheese. This duo locks in moisture and creates a rich crumb. Other good options include sour cream, Greek yogurt, and adding an extra egg yolk. Each one helps keep the cake soft without making it oily.

How to make a normal cake gluten-free?

It takes more than just changing the flour. Gluten-free baking requires a new balance of moisture and structure. You often need to add rich ingredients like cream cheese or sour cream and sometimes adjust the number of eggs. Always use recipes developed specifically for gluten-free success.