Name: Gluten Free Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 cups gluten free all-purpose flour blend (with xanthan gum if not included); 1 1/2 tsp baking powder; 1/2 tsp salt; 1 cup (2 sticks) unsalted butter, softened (or dairy free substitute); 1 1/2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1/2 cup milk or dairy free milk alternative

Why You’ll Love This Recipe

This gluten free pound cake has all the richness and density of a traditional pound cake without any wheat flour. It’s a simple yet versatile dessert that pairs beautifully with coffee or tea and can be dressed up for special occasions or enjoyed as an everyday treat. The recipe uses pantry-friendly ingredients, is easy to prepare, and bakes up beautifully golden with a delicate vanilla flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gluten free all-purpose flour blend (with xanthan gum if not already included)
Baking powder
Salt
Unsalted butter (or dairy free substitute if needed)
Granulated sugar
Large eggs
Vanilla extract
Milk or dairy free milk alternative

Directions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan with gluten free flour or line it with parchment paper.
In a bowl, whisk together the gluten free flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes about 10–12 slices.
Preparation time: 15 minutes
Baking time: 55 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour 40 minutes

Variations

Add lemon or orange zest for a citrusy twist.
Substitute almond extract for part of the vanilla for a nutty flavor.
Swirl in a little chocolate or fruit jam before baking for added flavor.
Dust with powdered sugar or drizzle with a simple glaze once cooled.
Serve with fresh berries and whipped cream for a more elegant presentation.

Storage/Reheating

Store the pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving. To refresh slightly stale slices, warm them briefly in the microwave or toaster oven.

FAQs

Can I use almond flour instead of a gluten free flour blend?

No, almond flour alone will not provide the same structure. A gluten free all-purpose blend is recommended.

Does this recipe work without xanthan gum?

If your flour blend doesn’t include xanthan gum, you should add some to help with texture and structure.

Can I make this cake dairy free as well?

Yes, you can use dairy free butter and milk alternatives such as almond, oat, or coconut milk.

How do I know when the cake is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.

Can I bake this in a bundt pan?

Yes, but the baking time may increase slightly depending on the size of the pan.

Why is my pound cake dense or gummy?

Overmixing the batter or using the wrong flour blend can lead to a dense texture. Mix until just combined.

Can I add chocolate chips or nuts?

Yes, fold them into the batter before baking for extra flavor and texture.

Is this cake good for layering or frosting?

Yes, this pound cake is sturdy enough to hold frosting or layering with fillings.

Can I make mini pound cakes or cupcakes with this recipe?

Yes, just adjust the baking time to about 20–25 minutes for smaller portions.

How should I serve this cake?

It’s delicious plain, but you can also serve it with glaze, fruit compote, whipped cream, or ice cream.

Conclusion

This gluten free pound cake is a timeless dessert that delivers rich flavor, tender texture, and incredible versatility. Whether enjoyed plain with a cup of tea or dressed up with fresh fruit and cream, it’s sure to become a go-to recipe for gatherings, holidays, or everyday indulgence. With simple ingredients and easy steps, this cake proves that gluten free baking can be just as satisfying as the classic version.