Gluten-Free Pound Cake
By the Gluten Free Recipes team ·
This tender and moist gluten-free pound cake, boasting a delicate crumb and a rich, buttery flavor. Its simple elegance makes it perfect for any occasion, from a delightful breakfast treat to an impressive dessert.
At a glance: This hard baking recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pound Cake: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Pound Cake: This recipe is carefully crafted using a certified gluten-free flour blend and other gluten-free ingredients to ensure it is safe for those avoiding gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum (omit if your GF flour blend already contains it)
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm milk (dairy or non-dairy)
- 2 large eggs
- 3 tbsp melted unsalted butter or neutral oil
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening agents and flavor.
- 2
In a separate medium bowl, gently whisk together the warm milk, large eggs, and melted unsalted butter or neutral oil until the mixture is smooth and well-emulsified. The eggs should be fully incorporated into the liquid.
- 3
Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing with a whisk or spatula until just combined into a thick, smooth batter. Be careful not to overmix; gluten-free batters can become gummy if overworked. The batter will be stickier than traditional batters made with gluten-containing grains.
- 4
Lightly grease and flour a loaf pan with gluten-free flour or line it with parchment paper. Spoon the batter into the prepared pan, spreading it evenly. You can use slightly damp hands to smooth the top if needed. Let the batter rest in the pan for about 10 minutes to allow the flours to hydrate.
- 5
Bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, or until the pound cake is golden brown on top and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Nutrition (per serving)
Tips & Notes
- Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
Learn More
The Science of Gluten-Free Baking
Understand why gluten-free baked goods behave differently and how to fix common issues.
Gluten-Free Cake Baking Tips
Achieve moist, fluffy gluten-free cakes with these proven techniques.
Hidden Sources of Gluten You Never Knew Existed
Discover surprising foods and products that contain hidden gluten.
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
