Name: Gluten-Free Pound Cake
Prep time: 15 min
Cook time: PT-491879H35M24S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1½ cups (300g) granulated sugar; 4 large eggs, room temperature; 1 tbsp vanilla extract; 2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum); ½ tsp baking powder; ¼ tsp salt; ½ cup (120ml) milk (whole or 2%); Optional: Zest of 1 lemon or orange

This gluten-free pound cake is everything I love about a classic pound cake—rich, buttery, moist—but without the gluten. It bakes into a golden, tender loaf that slices beautifully and pairs perfectly with fruit, whipped cream, or a simple glaze. Whether I’m serving it for dessert or enjoying a slice with my morning coffee, this recipe never disappoints.

Why You’ll Love This Recipe

I love how simple this recipe is to put together using pantry staples and a quality gluten-free flour blend. It’s a reliable, no-fuss loaf that delivers the same rich flavor and soft texture as traditional pound cake. The citrus zest option gives it a fresh twist, and the flexibility to make it dairy-free or add chocolate chips means I can switch it up depending on my mood or the season.

Ingredients

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

1 cup (226g) unsalted butter, softened

1½ cups (300g) granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum)

½ tsp baking powder

¼ tsp salt

½ cup (120ml) milk (whole or 2%)

Optional: Zest of 1 lemon or orange

Directions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I also line mine with parchment paper for easy removal.

Cream the butter and sugar in a large bowl until light and fluffy, which takes about 3 to 5 minutes.

Add the eggs one at a time, mixing well between each addition. I make sure to scrape down the sides of the bowl to keep the batter smooth. Then I stir in the vanilla (and citrus zest if I’m using it).

Whisk together the dry ingredients (gluten-free flour, baking powder, and salt) in a separate bowl.

Alternate adding the dry ingredients and milk to the wet mixture. I begin and end with the flour, mixing just until everything is combined—no overmixing.

Pour the batter into the loaf pan, smooth the top, and bake for 50–60 minutes. I check for doneness with a toothpick and tent the cake loosely with foil halfway through if it starts browning too fast.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 standard 9×5-inch loaf, yielding about 8–10 slices.

Prep time: 15 minutes

Bake time: 50–60 minutes

Total time: Approximately 1 hour 15 minutes

Variations

Dairy-free: I swap the butter for plant-based butter and use almond or oat milk.

Lemon pound cake: I add 2 tablespoons of lemon juice and zest to the batter, then glaze it with a simple lemon icing.

Chocolate chip version: I fold in ½ cup of mini chocolate chips before baking for a sweet twist.

Storage/Reheating

I store the cooled pound cake tightly wrapped at room temperature for 2–3 days. If I need it to last longer, I refrigerate it for up to 5 days. It also freezes really well—either whole or sliced—for up to 2 months. When I freeze slices, I separate them with parchment for easy grabbing and thaw at room temperature.

Related Recipes:

Cream Cheese Blueberry Bread

FAQs

How do I know when the pound cake is fully baked?

I check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. I avoid overbaking to keep the texture moist.

Can I use a flour blend without xanthan gum?

Yes, but I add 1 teaspoon of xanthan gum to the dry ingredients to give the cake the structure it needs. Otherwise, it might be too crumbly.

What’s the best way to serve this pound cake?

I like it plain, but I often top it with whipped cream and fresh berries or drizzle it with a citrus glaze. Toasting slices and spreading with jam or butter is another favorite.

Can I make this cake ahead of time?

Absolutely. I often bake it the night before an event. It stays moist for days and actually tastes better once it has time to rest.

How should I freeze this pound cake?

Once cooled, I wrap the loaf tightly in plastic and foil (or place in an airtight container). For slices, I separate them with parchment and freeze in a freezer-safe bag. I thaw them at room temperature before serving.

Conclusion

This gluten-free pound cake is a timeless recipe I keep coming back to. It’s easy to make, endlessly customizable, and just as delicious as any traditional version. Whether I’m making it for a special occasion or just treating myself, it’s always a hit.

📖 Recipe: