Gluten-Free Pound Cake Recipe

Gluten-Free Pound Cake has a way of making even an ordinary afternoon feel like a celebration. The buttery aroma, the tender crumb, the golden crust — it’s the kind of cake that fills your kitchen with joy before you’ve even sliced it.

I still remember my nonna’s pound cakes, baked in her tiny Italian oven. They were dense yet soft, perfect with a dusting of sugar or a spoonful of whipped cream. When I had to give up gluten, I thought those comforting cakes would be gone forever. But through trial and error (and a few sunken loaves!), I discovered how to recreate that same rich, timeless flavor in a safe, gluten-free way.

If you’re looking for the best gluten-free pound cake recipe, you’ve found it — simple enough for beginners, yet elegant enough for holidays. And if cakes make your heart sing, you’ll love exploring our full collection of Gluten-Free Cakes.

What Is Gluten-Free Pound Cake and Why Will You Love It?

A traditional pound cake gets its name from the “pound of everything” rule: a pound each of butter, sugar, eggs, and flour. The result? A cake that’s rich, sturdy, and unapologetically simple. My gluten-free version keeps that balance of flavors and textures but swaps in a flour blend that makes every slice safe and tender without crumbling.

Think of it as the little black dress of the cake world: versatile, timeless, and always welcome at the table. Whether you serve it plain with tea or dress it up with berries and cream, this cake never disappoints.

Who It’s For

This recipe is for anyone who misses the taste of old-fashioned pound cake but needs (or loves) to bake gluten-free. It’s perfect for:

• Families who want a dessert everyone can share.
• Busy parents who need a reliable, no-fuss recipe.
• Bakers preparing for holidays, birthdays, or cozy Sunday gatherings.

When to Bake

Gluten-free pound cake shines in so many moments:

• Holidays: A classic centerpiece that pairs with everything.
• Everyday baking: Slice it for afternoon coffee or school lunches.
• Celebrations: Layer with cream cheese frosting or fruit for an easy party cake.
• Quiet evenings: A simple slice with tea feels like self-care in cake form.

How to Make the Best Gluten-Free Pound Cake Recipe

The beauty of this cake is in its simplicity. With just a few pantry staples and a gentle hand, you’ll bake a loaf that’s rich, moist, and tender every time.

Ingredients & Directions

You’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• ¼ cup milk (or buttermilk for extra tenderness)

Step-by-step:

1. Preheat your oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment.
2. Cream the butter and sugar in a stand mixer (or hand mixer) until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, mixing well after each addition. Scrape the bowl to keep the batter smooth.
4. Whisk together flour, baking powder, and salt in a separate bowl.
5. Alternate mixing dry and wet: Add half the flour mix, then milk, then the remaining flour, mixing gently after each.
6. Stir in the vanilla. The batter should be thick and silky.
7. Pour into loaf pan, smoothing the top with a spatula.
8. Bake for 50–60 minutes, or until a toothpick comes out clean. The top should be golden and slightly cracked.
9. Cool in pan for 10 minutes, then transfer to a rack to finish cooling.

Tools You’ll Need

• Standard 9×5-inch loaf pan
• Stand or hand mixer
• Mixing bowls
• Rubber spatula
• Cooling rack
• Parchment paper (makes removal easy and neat)

For People with Diabetes: Sugar Substitutes

You can swap the sugar with erythritol, monk fruit, stevia blend, or allulose for a lighter version. Avoid honey or maple syrup — they add extra liquid and change the texture.

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What Makes This the Best Gluten-Free Pound Cake Recipe?

When you cut into this cake, you’ll notice something special right away: the crumb. It’s tender without falling apart, moist without being heavy, and just sturdy enough to hold a forkful of whipped cream or a drizzle of chocolate. That’s the magic balance I spent years chasing.

The secret? A carefully chosen gluten-free flour blend with rice flour for lightness, potato starch for softness, and a touch of almond flour for richness. Together, they mimic the structure of wheat flour while giving a subtle nutty depth you won’t find in traditional pound cake.

It’s also about technique — whipping butter and sugar until airy, adding eggs slowly so the batter doesn’t collapse, and baking just until golden. These small details create a cake that tastes like comfort and tradition, with none of the compromises.

If you love this kind of balance between richness and lightness, you’ll also enjoy our classic Gluten-Free Cheesecake — another recipe that proves gluten-free desserts can be just as indulgent.

Tips for Baking the Best Gluten-Free Pound Cake Recipe

Even the simplest cake rewards a little extra care. These tips come from my own kitchen trials — the sunken middles, the too-dry slices, the lessons learned loaf after loaf.

• Bring ingredients to room temperature. Cold butter or eggs will cause the batter to curdle instead of blending smoothly. A warm kitchen makes a happier cake.
• Don’t overmix once the flour goes in. Stir just until combined. Overworking the batter can make the crumb tough.
• Bake low and slow. Pound cake likes gentle, even heat. Resist opening the oven door too early or the loaf may collapse.
• Check at 50 minutes. Ovens vary, but a toothpick in the center should come out clean with just a few moist crumbs.
• Cool with patience. Give the loaf 10 minutes in the pan before transferring to a rack — too soon, and it might break.

And here’s one I learned the hard way: never skip parchment paper. It makes unmolding clean and stress-free, leaving the golden crust intact.

If you enjoy foolproof tips like these, you’ll also love our Gluten-Free Carrot Cake, which comes together just as easily but with a spiced twist.

Storing and Reheating Tips

Gluten-free cakes can dry out a little faster than wheat-based ones, but with the right storage, your pound cake will stay moist and delicious for days.

• At room temperature: Wrap the loaf tightly in plastic wrap or store in an airtight container. Keeps fresh for up to 3 days.
• In the fridge: Store in a sealed container to prevent it from absorbing other odors. Enjoy within 5–6 days.
• In the freezer: Slice the loaf, wrap each piece individually in plastic, then place in a freezer bag. Freezes beautifully for up to 2 months.

Reheating tip: Warm a slice in the microwave for 10–15 seconds or toast lightly. It revives the buttery aroma and makes the crumb taste freshly baked.

Delicious Variations You’ll Want to Try

The beauty of pound cake is that it welcomes a little creativity. With just a swap here or a stir-in there, you can make it feel brand new every time.

Gluten-Free Pound Cake with Almond Flour

Replace ½ cup of the gluten-free flour blend with almond flour. This adds a richer, nutty flavor and keeps the crumb moist. Lovely with a dusting of powdered sugar or a drizzle of honey for those who can tolerate it.

Gluten-Free Pound Cake Recipe with Cream Cheese

Swap 4 tablespoons of butter for 4 tablespoons of cream cheese. The cream cheese adds tang and extra tenderness, making each slice taste almost cheesecake-like.

Gluten-Free Pound Cake Recipe with Buttermilk

Replace the milk with buttermilk for a slightly tangier flavor and an even softer crumb. Perfect if you like your cake a little less sweet but still deeply satisfying.

If you’re in the mood to try something equally classic but with a splash of color, you’ll adore our Gluten-Free Red Velvet Cake.

FAQs

Conclusion

There’s something comforting about a cake that never goes out of style. This gluten-free pound cake recipe brings that same timeless pleasure to everyone at the table — tender, buttery, and versatile enough for everyday baking or special gatherings.

From my nonna’s rustic kitchen in Italy to my own gluten-free home today, this cake carries the same spirit: simple ingredients, careful hands, and the joy of sharing. Whether you bake it plain, add a variation, or pair it with fresh fruit, you’ll have a slice of tradition that feels safe and truly satisfying.

And when you’re ready for more, you’ll find plenty of gluten-free classics waiting — from Gluten-Free Chocolate Cake to Gluten-Free Banana Cake. Because life is too short not to enjoy cake — especially when it’s safe, joyful, and full of flavor.

Come hang out with me on Pinterest—I’d love to see your creations!