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A freshly baked loaf of gluten-free pound cake on parchment paper with one slice cut in front, revealing a golden crust and moist, dense crumb. A bowl of berries and fresh herbs are in the background on a rustic wooden table.

Gluten-Free Pound Cake

lilya Miller
A rich, buttery gluten-free pound cake with a moist, tender crumb. This recipe delivers classic flavor and structure without the gluten. Tested for guaranteed success.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 493 kcal

Ingredients
  

Cake Base

  • 16 tablespoons unsalted butter softened at room temperature
  • 1 cup granulated sugar
  • 5 large eggs room temperature, lightly beaten
  • 2 teaspoons pure vanilla extract or use 1.5 tsp vanilla + 0.5 tsp almond extract

Dry Mix

  • 1.57 cups gluten-free all-purpose flour blend e.g., Better Batter; equal to 1 cup + 9 tablespoons
  • 0.5 teaspoon xanthan gum omit if using a blend that already includes it
  • 1 teaspoon kosher salt

Instructions
 

  • Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Grease a 9x5 inch loaf pan well to prevent sticking.
  • Cream the Butter: In a stand mixer with paddle attachment (or a bowl with hand mixer), beat butter on medium-high for 3–4 minutes until light and fluffy.
  • Add Sugar and Eggs Gradually: Lower the mixer to low and add sugar slowly. Then, add beaten eggs in small additions, mixing after each. Stir in vanilla (and almond extract if using). Beat on medium-high until smooth and slightly thickened.
  • Mix the Dry Ingredients: In a separate bowl, whisk together gluten-free flour, xanthan gum (if needed), and salt. Add dry mix to wet batter one-quarter at a time. Mix until just combined. Do not overmix.
  • Finish the Batter: Scrape batter into the greased loaf pan. Smooth the top with a wet spatula. Tap the pan on the counter to remove air bubbles.
  • Bake: Bake in center of oven for about 50 minutes. Rotate the pan halfway through. Cake is done when a toothpick comes out clean from the center.
  • Cool Properly: Let the cake cool in the pan on a wire rack for at least 30 minutes. Then remove from pan and cool completely before slicing.

Notes

Tested with Better Batter, Bob’s Red Mill, and Cup4Cup flours. Better Batter gave the most traditional result. For lemon variation, add zest and juice. To make almond version, swap some vanilla for almond extract. Use vegan butter and dairy-free yogurt for dairy-free version. Not tested with egg substitutes.
Nutrition Facts (Per Slice)
 • Calories: 493 kcal
 • Carbohydrates: 38 g
 • Protein: 16 g
 • Fat: 30 g
 • Saturated Fat: 15 g
 • Polyunsaturated Fat: 3 g
 • Monounsaturated Fat: 9 g
 • Trans Fat: 1 g
 • Cholesterol: 500 mg
 • Sodium: 424 mg
 • Potassium: 175 mg
 • Fiber: 1 g
 • Sugar: 21 g
 • Vitamin A: 1216 IU
 • Calcium: 74 mg
 • Iron: 2 mg
Keyword easy pound cake recipe, Gluten free pound cake, moist pound cake