Description
This gluten-free pound cake is rich, buttery, and moist—everything you love about a classic pound cake, but made without gluten. Perfect with fruit, whipped cream, or a citrus glaze, it’s a versatile dessert or snack option.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
- Cream the butter and sugar in a large bowl until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well between each addition. Stir in the vanilla extract and citrus zest if using.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, checking doneness with a toothpick. Tent with foil halfway through if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use a gluten-free flour blend that contains xanthan gum for best texture.
To make it dairy-free, substitute plant-based butter and non-dairy milk.
Enhance flavor with citrus zest or chocolate chips.
Store at room temperature for 2–3 days, refrigerate for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
