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The Ultimate Gluten-Free Pound Cake: Perfectly Moist, Rich & Buttery

Indulge in the timeless charm of a classic pound cake, now perfected for gluten-free diets! This recipe delivers an exceptionally moist, buttery, and rich sponge that will impress even the most discerning palates. It’s incredibly versatile, serving as the ideal base for an array of toppings, from a simple dusting of powdered sugar to vibrant fresh fruits, or a luscious vanilla bean glaze. Forget dry or crumbly gluten-free bakes – this pound cake defies expectations, offering a tender crumb and deep flavor that makes it an instant favorite.

A beautifully sliced gluten-free pound cake on a dessert plate, adorned with fresh whipped cream and a medley of red berries. — Enjoying a slice of this heavenly gluten-free pound cake with your favorite accompaniments is pure bliss.

Why You’ll Fall in Love with This Gluten-Free Pound Cake Recipe

We believe baking should be a joy, not a challenge, especially when catering to dietary needs. This gluten-free pound cake recipe stands out for several compelling reasons:

Unrivaled Moisture and Richness: The secret ingredient, cream cheese, transforms the texture, making this gluten-free pound cake unbelievably moist, dense yet tender, and infused with a deliciously rich, tangy flavor that elevates every bite. It’s a game-changer for gluten-free baking.
Simply Delicious, No Frills Needed: While we adore a beautifully decorated cake, this pound cake truly shines on its own. Its inherent decadence means you don’t *need* heavy frostings, elaborate icings, or thick glazes. A slice enjoyed plain or with a dollop of whipped cream and a scattering of fresh berries is often all you crave. Of course, if you’re feeling fancy, a vibrant lemon glaze or delicate powdered sugar dusting will only enhance its appeal, but it’s truly optional.
Effortless to Master: Despite its gourmet taste, this recipe is surprisingly straightforward. With clear steps and common kitchen equipment, even novice bakers can achieve a perfect, bakery-quality gluten-free pound cake.
A Crowd-Pleasing Dessert for All: Whether you’re serving guests with gluten sensitivities or those without, this cake is guaranteed to be a hit. Its classic appeal and delicious flavor ensure everyone at the table can enjoy a delightful dessert together.

Expert Baking Tips for a Perfect Gluten-Free Pound Cake

Achieving the perfect pound cake, especially a gluten-free one, is all about attention to a few key details. Follow these essential tips from Cheryl to ensure your cake turns out flawlessly moist and flavorful every time:

Room Temperature Ingredients are Non-Negotiable: This is perhaps the most crucial tip! Ensure your butter, cream cheese, and eggs are all at true room temperature. Cold ingredients won’t emulsify properly with the sugar, leading to a lumpy batter and a dense, inconsistent cake texture. Plan ahead and take them out of the fridge at least an hour or two before you start baking.
Customize Your Flavor Profile: While pure vanilla extract offers a classic taste, don’t hesitate to experiment. For an elegant almond flavor, you can swap out the vanilla extract with almond extract entirely, or add a small amount (like ½ teaspoon) of almond extract in addition to the vanilla for a nuanced blend. Lemon or orange zest can also be incorporated into the batter for a bright, citrusy twist.
Mastering the Bundt Pan: If you’re using a bundt pan, especially one with an intricate design, thorough preparation is key to preventing your cake from sticking and tearing. Spray every nook and cranny of the pan *generously* and *evenly* with a neutral-flavored cooking spray. For extra assurance, you can lightly flour the greased pan with a tablespoon of your gluten-free flour blend, tapping out any excess. This creates a non-stick barrier that ensures a clean release.
Measure Gluten-Free Flour Accurately: Gluten-free flour blends can be trickier than traditional wheat flour. Use the “spoon and level” method: spoon the flour into your measuring cup, then level off the top with a straight edge. Do not scoop directly from the bag, as this can compact the flour and result in too much flour, leading to a dry cake.
Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can develop any gluten substitutes in your flour blend or create a tough texture. A few small lumps are perfectly fine.
Tap Out Air Bubbles: After transferring the batter to your prepared bundt pan, gently tap the bottom of the pan on your counter a few times. This helps to release any trapped air bubbles, ensuring a more even crumb and preventing large pockets in your finished cake.
The Importance of Cooling: Patience is a virtue when it comes to cooling a pound cake. Allowing it to cool in the pan for the recommended time helps it set and solidify, making it much easier to invert and preventing breakage. Transferring it to a wire rack to cool completely is also vital for preventing a soggy bottom and achieving that perfect texture.

An overhead view of a golden-brown gluten-free pound cake, beautifully presented on a plate with fresh mixed berries.

A close-up shot of a thick slice of gluten-free pound cake, served on a white dessert plate with a swirl of whipped cream and vibrant fresh berries.

More Delicious Gluten-Free Dessert Recipes to Explore

If you loved this gluten-free pound cake, you’ll be thrilled to discover more delightful desserts that cater to various dietary needs without sacrificing flavor:

Luscious Gluten-Free Peach Cobbler
Delightful Vegan Strawberry Shortcake
Quick & Easy Air Fryer S’mores (Two Ways)
Zesty Gluten-Free Lemon Drizzle Cake
Bright Vegan Lemon Bars
Decadent Keto Chocolate Mousse
Simple & Sweet Easy Cherry Cobbler

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For even more fantastic recipes, explore our sister sites, 40 Aprons and Easy Cheap Recipes.

Gluten Free Pound Cake

Prep:

15

Cook:

1
20

Cool:

2

Total:

3
35

This easy gluten-free pound cake recipe yields a perfectly moist, buttery, and rich sponge. It’s a classic dessert that’s incredibly versatile. Serve it simply with a dusting of powdered sugar, or elevate it with fresh fruit and whipped cream. For an extra treat, drizzle with a thick vanilla or tangy lemon glaze.

Cheryl Malik

Print Recipe

12
servings

Ingredients

1 ½ cups unsalted butter at room temperature
1 8-ounce block full-fat cream cheese at room temperature
2 ½ cups granulated sugar
6 large eggs at room temperature
2 ½ cups King Arthur gluten-free measure for measure flour
¼ cup cornstarch
½ teaspoon fresh baking powder
½ teaspoon salt
2 teaspoons pure vanilla extract

Equipment

Oven
Neutral-flavored cooking spray
10-inch bundt pan
Large mixing bowl or stand mixer bowl
Hand mixer or stand mixer with paddle attachment
Flour sifter or fine-mesh sieve
Toothpick or thin skewer for testing doneness
Aluminum foil
Wire cooling rack

Instructions

Preheat your oven to 325° Fahrenheit (160°C). Prepare your 10-inch bundt pan by thoroughly coating the entire inside surface – bottom, sides, and all crevices – with a neutral-flavored cooking spray. This careful greasing is crucial for an easy release. Set the prepared pan aside.
In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, add the 1 ½ cups unsalted butter and 1 8-ounce block full-fat cream cheese. Ensure both are at room temperature. Cream these ingredients together using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and fully incorporated, with no lumps of butter or cream cheese remaining. Scrape down the sides of the bowl as needed.
Gradually add the 2 ½ cups granulated sugar to the butter and cream cheese mixture in small increments, mixing constantly after each addition. Continue to beat on medium-high speed until all the sugar has been added and the mixture is very light, pale, and fluffy, typically for 5-7 minutes. This step incorporates air, which is vital for the pound cake’s texture.
Begin adding the 6 large eggs, two at a time, cracking them directly into the bowl. Mix thoroughly after each addition until the eggs are fully incorporated into the batter before adding the next set. This prevents the batter from curdling and ensures a smooth consistency.
In a separate bowl, whisk together the dry ingredients: 2 ½ cups King Arthur gluten-free measure for measure flour, ¼ cup cornstarch, ½ teaspoon fresh baking powder, and ½ teaspoon salt. Then, sift these dry ingredients directly into the wet ingredients mixture in the large mixing bowl. Sifting helps prevent lumps and ensures even distribution. Mix on low speed just until the ingredients are fully combined and no streaks of flour remain. Be careful not to overmix.
Stir in the 2 teaspoons pure vanilla extract until it is just combined into the batter.
Carefully transfer the prepared cake batter into your greased bundt pan, spreading it evenly. Gently tap the bottom of the pan on your counter 2 to 3 times to help eliminate any large air bubbles, which can cause tunnels in the cake.
Place the bundt pan into the preheated oven. Bake the cake for an initial 40 minutes.
After the first 40 minutes, loosely tent a sheet of aluminum foil over the top of the bundt pan. This prevents the top of the cake from browning too quickly while the inside continues to cook. Return the pan to the oven and continue baking for another 20 minutes.
After a total bake time of 1 hour, check the cake for doneness. Insert a long toothpick or thin skewer into the very center of the cake (avoiding the hollow center of the bundt pan). If it comes out completely clean or with only a few moist crumbs attached, the cake is done. If it comes out wet, continue baking, covered with foil, checking every 5-10 minutes until done. Total bake time can vary depending on your oven.
Once the cake is fully baked, carefully remove the bundt pan from the oven and place it on a heat-proof surface. Let the cake cool in the pan for a full 2 hours. This critical cooling period allows the cake to firm up, making it easier to remove without breaking.
After 2 hours, place an inverted wire cooling rack over the top of the bundt pan. Holding the rack firmly against the pan, carefully invert the pan, flipping the bundt cake over and onto the wire cooling rack. The cake should slide out easily.
Allow the pound cake to cool completely on the wire rack before decorating or slicing. Once cooled, you can dust it with powdered sugar, drizzle with a glaze, or serve it plain.

Notes

Storage: Store the cooled gluten-free pound cake in an airtight container at room temperature for up to 5 days. For longer storage, slices can be individually wrapped in plastic wrap, then foil, and frozen for up to 3 months. Thaw at room temperature.
Serving Suggestions: Beyond fresh berries and whipped cream, consider a bright lemon glaze, a rich chocolate ganache, a dollop of fruit compote, or a scoop of your favorite ice cream. It’s also fantastic with a cup of coffee or tea.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Frequently Asked Questions About Gluten-Free Pound Cake

Baking gluten-free can sometimes raise questions. Here are answers to some common inquiries about making the perfect gluten-free pound cake:

Can I use a different gluten-free flour blend? We specifically recommend King Arthur Gluten-Free Measure for Measure Flour because it’s designed to be a direct 1:1 substitute for all-purpose flour in most recipes and consistently yields excellent results. Other blends might behave differently, potentially affecting the cake’s moisture and texture. If you must use another blend, ensure it contains xanthan gum or add it yourself (about ½ teaspoon per cup of flour) to help with structure and elasticity.
Why is my pound cake dry? Several factors can lead to a dry pound cake: not enough fat (ensure your butter and cream cheese measurements are accurate), overmixing the batter (which can develop gluten substitutes too much), or overbaking. Always use accurate measurements and start checking for doneness a few minutes before the recipe’s minimum bake time.
My cake sank in the middle, what happened? A sunken cake can be due to opening the oven door too early, too much leavening (baking powder), not enough structure (under-baked or incorrect flour balance), or insufficient mixing of butter and sugar (not enough air). Ensure your oven temperature is accurate and resist the urge to peek until the suggested time.
Can I make this pound cake in a loaf pan? Yes, you can! You would likely need two standard loaf pans (9×5 inches) for this recipe. The baking time will be significantly reduced, likely around 50-60 minutes. Keep a close eye on it and use the toothpick test for doneness.
How do I get a perfectly golden crust without overbaking? Tenting the cake with aluminum foil, as instructed in step 9, is key! This protects the exterior from excessive browning while allowing the inside to cook through completely. Ensure the foil is loosely tented to allow some air circulation.
What’s the best way to slice pound cake cleanly? For perfectly neat slices, ensure the cake is completely cooled. A serrated knife works best; use a gentle sawing motion rather than pressing straight down to avoid squishing the cake. Wiping the knife clean between slices also helps.

The Enduring Appeal of Pound Cake, Now Gluten-Free

Pound cake holds a special place in dessert history, traditionally made with a pound each of flour, butter, eggs, and sugar. This simple yet profound ratio resulted in a rich, dense cake that has captivated generations. Our gluten-free version honors this heritage, delivering all the beloved characteristics of a classic pound cake while being perfectly suited for those avoiding gluten.

The addition of cream cheese in this particular recipe isn’t just a deviation; it’s an enhancement. It introduces an incredible depth of moisture and a subtle tang that balances the sweetness, creating a more complex and utterly irresistible flavor profile. This makes our gluten-free pound cake not just a good alternative, but a truly exceptional dessert in its own right.

Whether you’re celebrating a special occasion, hosting a brunch, or simply craving a comforting treat with your afternoon tea, this gluten-free pound cake is designed to impress. Its simplicity allows for endless customization, letting you personalize it with seasonal fruits, your favorite glazes, or a dusting of cocoa. Enjoy the process of baking and savor every single tender, buttery bite!