The Ultimate Guide to Baking the Best Gluten-Free Pound Cake: Rich, Buttery, and Incredibly Moist
Discover the secret to a truly unforgettable dessert with this incredible gluten-free pound cake recipe. Forget everything you thought you knew about gluten-free baking being dry or crumbly – this cake shatters all expectations. It’s so luxuriously rich, intensely buttery, and perfectly moist, you’d be hard-pressed to guess it’s completely gluten-free. The magic lies in a few ingenious additions, particularly a touch of luscious cream cheese in the batter, alongside other non-traditional ingredients meticulously chosen to elevate gluten-free results to bakery-quality standards.
This recipe isn’t just “good for gluten-free”; it confidently rivals classic bakery-style pound cakes. Each slice boasts a beautiful golden exterior, a wonderfully tender and velvety crumb, and a sweetness that’s just right. It’s a dessert that consistently delivers on taste and texture, making every occasion a little more special. And if you’re new to the art of baking pound cake, there’s no need to fret—I’ll guide you through every single step, ensuring a perfect bake every time.
I designed this particular gluten-free pound cake recipe to be baked in a standard 9×5 loaf pan. This size is ideal for smaller gatherings, offers straightforward slicing, and is significantly easier to unmold compared to the intricate designs of traditional Bundt cake pans. The classic loaf shape also simplifies storage, making it both practical and elegant for any occasion.
As anyone experienced with gluten-free baking knows, it truly is a different beast compared to traditional wheat-based recipes. Gluten-free flours behave uniquely, requiring thoughtful adjustments to achieve desired textures. That’s why this recipe incorporates several purposeful tweaks, from the careful selection of ingredients to specific mixing techniques. These subtle yet essential steps are crucial for developing that desirable golden crust and the signature tender crumb that defines a perfect pound cake. With these expert tips, your guests will be utterly unaware that this delightful dessert is gluten-free.
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Why This Gluten-Free Pound Cake Will Be Your New Favorite
Baking gluten-free doesn’t mean sacrificing flavor or texture. This recipe proves it, offering all the beloved characteristics of a classic pound cake, meticulously adapted for a gluten-free diet. Here’s why this recipe stands out:
- Unbelievably Moist and Buttery Texture: Prepare for a pound cake with a tender, velvety crumb that melts in your mouth. The addition of cream cheese is key to achieving this luxurious moisture and rich flavor, ensuring the only thing missing is the wheat flour, not the enjoyment.
- Made with Simple, Accessible Ingredients: You won’t need to hunt down obscure items. This recipe relies on readily available pantry staples, combined with a few strategic upgrades specifically chosen for optimal gluten-free baking success. It demystifies gluten-free baking, showing that you can achieve fantastic results without overly complex components.
- Perfectly Baked in a 9×5 Loaf Pan: Say goodbye to tricky Bundt molds! This recipe is optimized for a standard 9×5-inch loaf pan, making the baking process simpler, the cake easier to unmold, and slicing effortless. It’s a practical choice that doesn’t compromise on presentation or taste.
- Versatile for Any Season or Occasion: This pound cake is a culinary chameleon. Serve it elegantly plain for a simple treat, or dress it up with fresh seasonal berries, a dollop of fluffy whipped cream, or a scoop of your favorite ice cream. Its adaptable nature makes it perfect for summer picnics, holiday gatherings, or an everyday indulgence.
If you enjoy this recipe, you might also love this terrific gluten-free bakery recipe made in a loaf pan: gluten-free pumpkin bread. It’s a comforting treat that’s good year-round!
Essential Ingredients for Your Gluten-Free Pound Cake
Crafting the perfect gluten-free pound cake begins with understanding the role each ingredient plays. While the core components are familiar, a few additions and specific recommendations ensure a truly superior result. Here’s a detailed look at what you’ll need:
- Gluten-Free Flour: The foundation of any gluten-free baked good. I consistently achieve a light, tender crumb and reliable results using King Arthur Measure for Measure gluten-free flour blend. When selecting your blend, remember that ratios of starch and flour can vary significantly between brands (like Bob’s Red Mill), potentially affecting texture. For the best outcome, choose a blend that already includes xanthan gum, or add 1 teaspoon separately if your chosen blend does not contain it. Xanthan gum is vital for providing the elasticity and structure that gluten typically offers.
- Unsalted Butter: Quality truly shines through here. Opt for high-quality unsalted butter as it contributes significantly to the cake’s rich flavor and tender texture. Avoid cutting corners on this ingredient; it’s a foundational component of a true pound cake. Ensure it’s at perfect room temperature for optimal creaming.
- Large Eggs: Eggs are multifunctional, providing crucial structure, adding moisture, and enriching the flavor profile of the pound cake. Like the butter and cream cheese, they must be at room temperature to properly emulsify with the fat and sugar, creating a light and airy batter.
- Sugar: I prefer superfine cane sugar because its finer crystals dissolve more easily into the butter, leading to an incredibly smooth batter and a wonderfully fine crumb in the finished cake. While regular granulated sugar can be used, superfine sugar truly makes a difference in achieving that signature delicate texture. I am also exploring reduced-sugar versions using blends like monk fruit/allulose, but for this classic recipe, superfine cane sugar is my recommendation.
- Cornstarch: A small but mighty addition! Cornstarch helps to reduce the overall protein content of the gluten-free flour blend, mimicking the tenderizing effect of traditional cake flour. This results in a softer, more delicate crumb that’s less prone to dryness or gumminess often associated with gluten-free baked goods.
- Whole Milk Powder: This might seem like an unusual ingredient, but it’s an absolute game-changer in gluten-free baking. Milk powder contributes to better browning, enhances the cake’s flavor, and significantly improves its overall texture. It adds a richness and depth that is often missing in gluten-free recipes. I specifically use whole milk powder for its higher fat content and superior results.
- Extracts: For a complex and delightful flavor, I love combining vanilla extract with a touch of almond extract. The almond extract adds an extra dimension without overpowering the classic vanilla notes. If you prefer a purely vanilla flavor, feel free to use all vanilla extract. Always use high-quality extracts for the best taste.
- Full-Fat Cream Cheese: This is one of the “secret ingredients” that sets this pound cake apart. Full-fat cream cheese adds an unparalleled richness and moisture, while also contributing to the cake’s structural integrity. I experimented with yogurt as well, but found that cream cheese consistently produced a more cohesive crumb and superior flavor. I steered clear of sour cream due to the significant variations in texture and additives across different brands, which can make consistent results challenging.
- Baking Powder: Essential for providing the necessary lift and rise. In gluten-free cakes, where gluten isn’t present to create structure and trap air, leavening agents like baking powder are even more critical to ensure a light and airy texture.
For precise measurements of all ingredients, including salt, please refer to the comprehensive recipe card below.
Chef’s Tip: The Magic of Superfine Sugar
Superfine sugar is your best friend when aiming for a truly exquisite pound cake. Unlike regular granulated sugar, its finer granules dissolve much more easily and thoroughly into the butter and egg mixture during the creaming process. This smoother integration leads to a more uniform batter and, consequently, a remarkably fine, delicate crumb in your finished cake. While organic superfine sugar isn’t always readily available in most stores (as commercially produced superfine sugar in the U.S. often comes from GMO sugar beets, whereas organic is cane sugar), you can easily make your own. Simply pulse organic cane sugar in a food processor or a high-speed blender for a few seconds. The goal is to make the grains visibly finer, but stop before they turn into powdered sugar. This quick and easy step makes a significant difference, helping your gluten-free pound cake achieve a smooth, melt-in-your-mouth texture without compromising on quality or your preference for organic ingredients. Once you start baking with superfine sugar, you’ll undoubtedly appreciate the superior results it yields.
Creative Substitutions and Delicious Variations
While this gluten-free pound cake recipe is perfect as is, it also provides a fantastic base for customization. Here are a couple of popular variations and important considerations for substitutions:
- Bright and Zesty Lemon Pound Cake Variation: For a vibrant citrus twist, incorporate the zest of 1 large lemon directly into the batter along with ½ to ¾ teaspoon of lemon extract. In this variation, I recommend keeping the 1 teaspoon of almond extract and omitting the vanilla; the almond extract beautifully complements the lemon without overpowering its bright notes. To amplify the lemon flavor and add an elegant finish, drizzle the cooled cake with a simple glaze made from powdered sugar and fresh lemon juice. This creates a refreshing and aromatic dessert, ideal for spring and summer gatherings.
- Considering Dairy-Free Pound Cake? This is where it gets a bit tricky. I have not tested a dairy-free version of this specific pound cake recipe, and generally, classic pound cake heavily relies on the richness and structure provided by real butter and cream cheese. Plant-based alternatives, while excellent in other cake types, tend to produce a very different result in a true pound cake, often lacking the signature dense, moist, and buttery texture. For other kinds of cakes, dairy-free substitutions can work wonderfully, but for an authentic pound cake experience, I recommend sticking to the dairy components as specified in this recipe.
Chef’s Tip: Choosing the Right Loaf Pan for Perfection
The pan you use can significantly impact your pound cake’s appearance and how evenly it bakes. For the absolute best results, I strongly recommend a light-colored metal 9×5-inch loaf pan with straight, sharp corners. These pans conduct heat more evenly, preventing over-browning on the edges and ensuring a consistent bake. Avoid pans with rounded corners, which can detract from the classic, elegant shape of a pound cake. Crucially, ensure your pan is a true 9×5-inch size, as many modern pans marketed as 9×5 can actually run smaller, leading to batter overflow. A true 9×5 pan should ideally hold about 1¼ pounds of batter, not just 1 pound. If you have newer pans with corrugated sides, they are perfectly fine, especially if you line the pan with parchment paper, which will neutralize any texture impact and guarantee easy release.
Step-by-Step Guide to Baking Your Gluten-Free Pound Cake
Baking this gluten-free pound cake is a rewarding process, and following these steps carefully will ensure a flawless result. Remember, the key to success begins before you even mix the ingredients: your butter, eggs, and cream cheese MUST be at room temperature. I typically let mine sit out for a few hours, unwrapped, to reach the ideal consistency. If these ingredients are cold, the crucial creaming step will not work correctly, and your cake’s texture will suffer. You can use either a hand mixer or a stand mixer for this recipe; a stand mixer offers convenience, but a quality hand mixer works perfectly fine.
- Prepare the Pan: Use the butter wrappers to thoroughly grease your 9×5-inch loaf pan. This ensures a non-stick surface and helps in achieving a golden crust.
- Line with Parchment: Cut a piece of parchment paper to match the width of the pan, leaving an overhang on the longer sides. Smooth it firmly against the greased sides; these “wings” will make unmolding your cake incredibly easy.
- Cream Butter and Sugar: In a large mixing bowl, combine the room-temperature butter and superfine sugar. Begin mixing on low speed to incorporate, then gradually increase to high. Beat vigorously for at least 3 minutes until the mixture is visibly light, fluffy, and pale yellow. This “creaming” incorporates air, which is vital for a tender pound cake.
- Incorporate Eggs: Add the room-temperature eggs one at a time, beating completely after each addition. Continue beating on high for a total of 4 minutes after all eggs are added. This ensures they are fully emulsified into the butter mixture. Scrape down the sides and bottom of the bowl periodically to ensure even mixing.
- Add Cream Cheese and Extracts: Once the eggs are fully incorporated, add the room-temperature cream cheese, vanilla extract, and almond extract. Beat on high speed for another 4 minutes. This step creates a rich, smooth, and flavorful base for your cake.
- Achieve Light, Airy Batter: At this point, your batter should be remarkably light and airy, almost fluffy. This texture is a direct result of proper creaming and emulsification, indicating it’s ready for the dry ingredients.
7. Sift and Fold Dry Ingredients: In a separate bowl, sift together the gluten-free flour blend, cornstarch, baking powder, whole milk powder, and salt through a fine sieve. This ensures there are no lumps and helps aerate the dry mix. Gently fold this flour mixture into the wet batter by hand using a spatula, mixing just until thoroughly incorporated. Overmixing can lead to a tough cake.
8. Ready for the Pan: Your finished cake batter should be smooth and cohesive, ready to be transferred to the prepared loaf pan.
9. Fill Pan and Rest: Pour the batter into your prepared loaf pan and gently smooth the top with an offset spatula. This ensures an even bake and a neat appearance. Crucially, let the batter rest in the pan for 20 minutes before baking. This resting period allows the gluten-free flour to fully hydrate, significantly improving the final texture and preventing a gritty mouthfeel.
10. Bake and Cool: Preheat your oven to 325°F (160°C). Bake the pound cake for approximately 75-80 minutes, or until the top is golden brown, a classic center crack has formed, and a digital thermometer inserted into the center reads between 205°F – 210°F (96°C – 99°C). Ovens can vary, so check for doneness towards the earlier side of the baking time. Remove from the oven and allow it to cool in the pan for 10 minutes. Then, using the parchment overhang as handles, gently lift the cake out of the pan and transfer it to a wire rack to cool completely for at least 1 hour before slicing. This slow cooling prevents the cake from collapsing and allows the internal structure to set.
Chef’s note: Don’t be alarmed if you observe small, fine holes when you slice your gluten-free pound cake. This is a perfectly normal characteristic in gluten-free baking, particularly when incorporating added starches like cornstarch and ingredients like milk powder to replicate the structure and tenderness of traditional cake flour. These subtle air pockets are actually a positive sign, indicating that your leavening agents and mixing technique effectively created good lift and resulted in a wonderfully tender crumb. The outcome is a delightfully soft, cohesive cake that is rich and moist, never gummy.
Elegant Serving Suggestions for Your Pound Cake
This delectable gluten-free pound cake is a delight on its own, but it also serves as an exquisite foundation for a variety of simple yet impressive desserts. For the best experience, serve it in generous 1-inch thick slices at room temperature. Here are some inspired ideas to elevate your pound cake:
- Classic with Berries and Cream: Pair slices with a generous dollop of lightly sweetened homemade whipped cream and a medley of fresh, seasonal berries such as strawberries, raspberries, blueberries, or blackberries. The contrasting textures and flavors are a match made in heaven.
- A La Mode: A scoop of premium vanilla ice cream or a bright, tangy lemon sorbet alongside a slice of warm (or room temperature) pound cake creates a comforting and satisfying dessert experience.
- Seasonal Stone Fruit: During warmer months, adorn your pound cake with slices of ripe, juicy seasonal stone fruit like peaches, nectarines, or plums. A light sprinkle of cinnamon or a dash of honey can enhance the natural sweetness.
- Fruit Coulis or Curd: Drizzle your pound cake with a vibrant, fresh strawberry coulis for a burst of berry flavor, or a spoonful of zesty lemon curd to add a bright, creamy tang that complements the cake’s richness.
- Simply Powdered Sugar: For an understated elegance, a delicate dusting of powdered sugar is often all that’s needed to finish this beautiful cake.
If you’re looking to add a lemon glaze, detailed instructions can be found in the notes section of the recipe card below.
For an easy, one-pan cake perfect for summer, be sure to try this delightful gluten-free cherry cake.
Freezing Your Gluten-Free Pound Cake for Future Indulgences
One of the many benefits of this gluten-free pound cake is how beautifully it freezes, making it perfect for meal prep, spontaneous dessert cravings, or simply extending its freshness. You can easily bake ahead or save any delicious leftovers. To freeze, ensure the cake has cooled completely to room temperature. Then, slice the cake into individual portions. Wrap each slice tightly in plastic wrap, ensuring no air can get in, which prevents freezer burn. Place the wrapped slices in an airtight freezer-safe container or a heavy-duty freezer bag. The pound cake can be frozen for up to 2 months without losing its quality.
To serve, simply remove the desired number of slices from the freezer and thaw them at room temperature. For best results and to prevent condensation from making the cake soggy, unwrap each slice while it is still frozen. This allows any condensation to form on the wrapping rather than directly on the cake, ensuring a perfectly moist and tender slice once thawed.
Frequently Asked Questions About This Gluten-Free Pound Cake
Here are answers to some common questions that arise when baking this delicious gluten-free pound cake, offering insights to help you achieve the best results.
This is a non-negotiable step for pound cake success! Room temperature butter, eggs, and cream cheese are crucial because they combine and emulsify smoothly with the sugar. When these ingredients are cold, they don’t blend properly, resulting in a curdled or lumpy batter. This prevents the proper incorporation of air during the creaming process, which is essential for a light, airy texture and even baking. Attempting to cream cold ingredients will yield a dense, heavy cake. Always allow ample time for your ingredients to warm up; it truly makes all the difference in achieving the desired structure and lightness.
Resting the batter for 15-20 minutes before baking is a simple yet impactful step, particularly in gluten-free recipes. Gluten-free flours, especially those containing starches, need time to fully absorb the liquid in the batter. This hydration period allows the flour particles to swell and soften, which ultimately leads to a much better texture and a more cohesive, less crumbly cake. Skipping this step can result in a drier, gummier, or grittier crumb. It’s an easy way to significantly improve your gluten-free pound cake’s mouthfeel.
Look for several indicators to ensure your pound cake is perfectly baked. Visually, the top should be a beautiful golden brown with a distinct, classic crack running down the center. When gently touched, the cake should feel firm and spring back slightly. While a skewer or cake tester inserted into the center should come out clean, the most reliable method for accuracy is using a digital thermometer. The internal temperature of a perfectly baked pound cake should register between 205°F – 210°F (96°C – 99°C). This ensures it’s cooked through without being overbaked and dry.
I conducted tests using both cream cheese and yogurt for this recipe. While yogurt did yield an acceptable cake, I found that the resulting crumb was looser and the flavor had a noticeable tang that altered the classic pound cake profile. Cream cheese, on the other hand, consistently provided superior structure, a finer crumb, and a richer, more authentic pound cake flavor. If you absolutely must use yogurt, opt for 2 tablespoons of full-fat Greek yogurt. Be aware that the batter might appear slightly curdled at some point during mixing, but it should smooth out. Regardless of your choice, always ensure all dairy ingredients are at room temperature for the best emulsification and final texture.
The name “pound cake” originates from its traditional recipe, which famously called for a pound each of butter, sugar, flour, and eggs. This classic formulation typically produced a dense, rich cake baked in a Bundt or tube pan. While this gluten-free pound cake recipe begins with that rich, buttery spirit, gluten-free baking demands more than simple 1:1 ingredient substitutions. To achieve the beloved dense yet tender texture and rich flavor of a traditional pound cake without gluten, this recipe incorporates strategic changes. Ingredients like cream cheese are added for enhanced richness and moisture, and specific gluten-free flour blends are chosen to perfectly replicate the characteristics of its wheat-based counterpart.
More Delightful Gluten-Free Baking Recipes
Are you looking for more irresistible gluten-free bakery treats that truly deliver on both texture and flavor? These carefully developed recipes are tried, trusted, and perfect for any occasion, proving that gluten-free baking can be utterly delicious and satisfying.
- Chocolate Chip Banana Muffins (gluten-and dairy-free)
- Fudgy Gluten-Free Chocolate Brownies
- Gluten Free Cornbread (no flour)
- Super Moist Lemon Olive Oil Cake Recipe
⭐️Did You Make This Recipe?
If you’ve had the pleasure of baking this delightful gluten-free pound cake, I would absolutely love to hear about your experience! Please share your feedback and comments below. Your insights are invaluable to me and to fellow readers. And if you enjoyed it as much as I think you will, please consider giving it a 5-star rating! Your ratings help others discover and enjoy this wonderful recipe.
📖 Recipe
Gluten-Free Pound Cake
Sally Cameron
Pin Recipe
Equipment
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Light metal standard 9″x5″ baking loaf pan not an 8″ loaf pan, different volume
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Parchment paper
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Electric hand mixer
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Fine sieve
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Digital thermometer
Ingredients
Wet Ingredients
- 8 ounces unsalted butter at room temperature
- 1 cup sugar
- 4 large eggs at room temperature
- 3 ounces full fat cream cheese at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract or use all vanilla extract
Dry Ingredients
- 1 ½ cups gluten-free flour blend **King Arthur Measure 4 Measure, 7 ounces
- 2 tablespoons cornstarch
- 2 tablespoons whole dry milk powder
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
Pre-heat the oven and ready the pan
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Preheat your oven to 325°F (160°C) for conventional baking. Prepare a 9×5-inch light metal loaf pan by generously greasing it with butter wrappers. Cut a piece of parchment paper to fit the pan’s width, smooth it against the buttered sides, and allow the ends to overhang for easy removal later.
Sift dry ingredients
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In a medium bowl, sift together all the dry ingredients: gluten-free flour, cornstarch, baking powder, whole milk powder, and salt. Sifting ensures uniform distribution and prevents lumps.
Creaming
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In a large mixing bowl, using either a hand or stand mixer, cream together the room-temperature butter and sugar. Start on low speed, then gradually increase to high. Beat vigorously for 3 minutes until the mixture is light, fluffy, and visibly pale yellow. Next, add the large eggs one at a time, beating for 1 minute after each addition to ensure full incorporation. Remember to scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed. Finally, add the room-temperature cream cheese, vanilla extract, and almond extract, and beat for another 3 minutes on high speed. (The total creaming time for this stage should be approximately 11 minutes.)
Add dry ingredients
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Gently fold the sifted dry ingredients into the wet batter by hand, using a spatula. Mix just until they are fully incorporated and no streaks of dry flour remain. Be careful not to overmix, which can lead to a tougher cake. Pour the batter into your prepared loaf pan and smooth the top evenly. Allow the batter to rest in the pan for 20 minutes; this crucial step helps the gluten-free flours to fully hydrate, improving the final texture.
Bake
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Bake the pound cake in your preheated oven for 75-80 minutes. Keep in mind that oven temperatures can vary, so it’s wise to start checking for doneness a bit early. The cake should appear light golden brown, feel firm to the touch, and feature that classic crack down the center (which might still look slightly moist).
For precise doneness, use a digital thermometer: the cake is fully baked when its internal temperature reaches between 205°F – 210°F (96°C – 99°C). Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Use the parchment paper overhang as handles to gently lift the cake from the pan, then transfer it to a wire rack. Allow it to cool completely for at least 1 hour before slicing to ensure the structure sets properly.
Notes
Simple Lemon Glaze: To create a vibrant lemon glaze, simply mix ½ cup of sifted powdered sugar (sifting prevents lumps!) with 1 ½ to 2 tablespoons of freshly squeezed lemon juice until smooth and pourable.
Digital Thermometer for Precision: While a cake tester can indicate doneness, a digital thermometer provides a far more accurate reading of your cake’s internal temperature, ensuring it’s perfectly baked every time.
Choosing Your Gluten-Free Flour: I consistently achieve a light, tender crumb and excellent results with King Arthur Measure for Measure gluten-free flour blend. If you opt for a different 1:1 gluten-free blend, such as Bob’s Red Mill, be aware that varying starch and flour ratios can slightly alter the cake’s texture. For optimal results, ensure your chosen blend contains xanthan gum, or simply add 1 teaspoon separately if it does not.