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Gluten-Free Pound Cake

Gluten-free pound cake loaf with slices fanned out
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This gluten-free pound cake is rich, moist, and tender. Made with pantry staples and a gentle mixing method, it’s a reliable treat perfect for any occasion.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
  2. Cream butter and sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, mixing well after each addition. Scrape bowl as needed.
  4. Whisk together flour, baking powder, and salt.
  5. Alternate adding dry mix and milk: half flour, milk, then remaining flour. Mix gently.
  6. Stir in vanilla. Batter should be thick and silky.
  7. Pour into loaf pan and smooth the top.
  8. Bake 50–60 minutes, until a toothpick comes out clean.
  9. Cool in pan 10 minutes, then transfer to rack to cool completely.

Notes

Use parchment paper for easy removal. For diabetic-friendly version, substitute sugar with erythritol, monk fruit, stevia blend, or allulose. Avoid liquid sweeteners like honey or maple syrup.

Nutrition

Keywords: gluten-free, pound cake, dessert, loaf cake

Find it online: https://www.glutenfreez.com/gluten-free-pound-cake/