Gluten-Free Pound Cake
This gluten-free pound cake is rich, buttery, and everything a classic pound cake should be—just without the wheat. It bakes up with a golden top, tender crumb, and subtly sweet flavor that's perfect on its own or served with fresh berries and whipped cream.
Servings: 9 1" slices
Calories: 417kcal
Equipment
- Light metal standard 9"x5" baking loaf pan not an 8" loaf pan, different volume
Ingredients
Wet Ingredients
- 8 ounces unsalted butter at room temperature
- 1 cup sugar
- 4 large eggs at room temperature
- 3 ounces full fat cream cheese at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract or use all vanilla extract
Dry Ingredients
- 1 ½ cups gluten-free flour blend **King Arthur Measure 4 Measure, 7 ounces
- 2 tablespoons cornstarch
- 2 tablespoons whole dry milk powder
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
Pre-heat the oven and ready the pan
- Preheat the oven to 325°F (conventional). Grease a 9x5-inch light metal loaf pan with the butter wrappers. Cut a piece of parchment paper to fit the width of the pan, press it smooth along the buttered sides, and let the ends hang over for easy removal.
Sift dry ingredients
- Sift the dry ingredient together in a medium bowl: gluten-free flour, cornstarch, baking powder, milk powder, and salt.
Creaming
- Cream the butter and sugar in a large bowl using a hand or stand mixer. Start on low speed, then increase to high. Beat for 3 minutes until light, fluffy, and pale yellow. Add the eggs one at a time, beating for 1 minute after each. Scrape the bowl as needed. Add the cream cheese, vanilla, and almond extract. Beat for 3 more minutes. (Total creaming time: about 11 minutes.)
Add dry ingredients
- Gently fold in the dry ingredients by hand until fully incorporated. Pour the batter into the prepared pan and smooth the top. Let the batter rest in the pan for 20 minutes to hydrate.
Bake
- Bake for 75-80 minutes, but check early as ovens vary. Pound cake should be a light golden brown, firm to the touch, with the classic crack in the center that may still look a little moist. Cake is done when it reaches between 205°F - 210°F. Remove from the oven and cool for 10 minutes. Using parchment wings, lift the cake from the pan and cool completely on a wire rack for at least 1 hour before slicing.
Notes
Measuring flour - To measure flour, I stir the flour in my canister to aerate it, then I scoop and dip, then level off the flour with a straight edge of a knife. If you prefer to measure, which is an excellent idea in gluten baking, the flour weight is 7 ounces.
Lemon Glaze - Mix ½ cup of sifted powdered sugar (for no lumps), and 1 ½ - 2 tablespoons of fresh squeezed lemon juice.
Digital thermometer - Using a digital thermometer is much more accurate than using a cake tester for doneness.
Flour – I bake with King Arthur Measure for Measure gluten-free flour, which gives a light, tender crumb and consistent results. If you're using a different 1:1 gluten-free blend, like Bob’s Red Mill, keep in mind that some blends may produce a slightly different texture due to varying starch and flour ratios. For best results, use a blend that includes xanthan gum—or add 1 teaspoon if your blend doesn’t contain it.
Nutrition
Calories: 417kcal | Carbohydrates: 40g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 235mg | Potassium: 74mg | Fiber: 2g | Sugar: 24g | Vitamin A: 892IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg