Gluten Free Pound Cake That’s Buttery, Tender, and Foolproof

A classic pound cake is pure comfort, and this gluten free version delivers every bit of the buttery, tender crumb you remember, with a golden crust and a vanilla scent that fills the kitchen.

It’s my go-to for a simple dessert that works for bake sales and Sunday suppers alike, and the method is straightforward enough that you can mix it up on a weeknight.

Why This Pound Cake Stays in the Rotation

The batter comes together in one bowl, and the cake emerges with a crack down the middle and a tight, tender crumb that holds together beautifully even after a few days. That old-school pound cake flavor comes from a generous ratio of butter, sugar, and eggs, with a touch of cream cheese to keep it tender and vanilla to round it out.

Because we bake it low and slow, the crust gets deeply golden without drying out the interior. Slice it thin and eat it plain, or toast it under the broiler and watch the butter melt into every nook.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened: set it out an hour before so it’s truly soft but not melted
• 1 cup plus 2 tablespoons granulated sugar (225g): adds just the right sweetness without masking the butter
• 4 large eggs, room temperature: helps the batter stay smooth and emulsified
• 3 oz cream cheese, softened: a little tang and a lot of moisture, use full-fat for the richest crumb
• 2 teaspoons vanilla extract: go for a good one, it carries the whole loaf
• 1 ½ cups (210g) gluten-free all-purpose flour with xanthan gum: I use Bob’s Red Mill 1-to-1; do not swap for a single-grain flour here
• 1 teaspoon baking powder: a small boost of lift
• ½ teaspoon kosher salt: cuts the sweetness and brings everything into focus

Variations / Substitutions

• Dairy-Free: Use plant-based butter sticks and dairy-free cream cheese. The loaf will be a little less rich but still tender.
• Citrus Pound Cake: Beat the zest of one lemon and one orange into the butter-sugar mixture for a bright, sunny loaf.
• Almond Pound Cake: Replace half the vanilla with 1 teaspoon almond extract and sprinkle sliced almonds over the batter just before baking.

Moist Gluten Free Banana Cake is next on our list if this cake is your kind of dessert.

How To Make Gluten Free Pound Cake

Step 1: Cream the Butter and Sugar

Preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan, lining the bottom with parchment. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. This step builds air for lift, so don’t shortchange the time; the mixture should turn noticeably paler and look like whipped frosting.

Scrape down the bowl now and then. The butter must be truly soft, not melted, or it won’t hold air. If you’re using a stand mixer, the paddle attachment works best.

This simple step is the backbone of the cake’s texture, setting the stage for a fine crumb rather than a dense block.

Step 2: Beat in the Eggs and Cream Cheese

Add the 4 eggs one at a time, beating well after each addition. Then beat in the 3 oz softened cream cheese and 2 teaspoons vanilla extract until the mixture is smooth and ribbons off the beaters. This should take about 2 minutes. The batter might look a bit curdled at first; that’s normal and will smooth out.

The cream cheese adds moisture without making the cake heavy. Vanilla pulls everything together, so use a good one if you can.

A few specks of butter or cream cheese here and there are fine, but stop mixing once everything is combined to avoid a tough crumb.

Step 3: Fold in the Dry Ingredients

In a separate small bowl, whisk together the 1 ½ cups gluten-free flour, 1 teaspoon baking powder, and ½ teaspoon salt. Add the dry mixture to the wet mixture in two parts, folding gently with a spatula just until no streaks of flour remain. Do this by hand to avoid overworking the gluten-free flour, which can make the cake gummy.

The batter will be thick and a bit stiff, with a smooth, pale yellow color. Scrape the sides and bottom once more to catch any pockets of flour.

Gluten-free flour absorbs more liquid than wheat flour, so if the batter seems especially thick, resist adding milk; it will bake up just fine.

Step 4: Bake Until Golden and Cracked

Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top will develop a beautiful crack and turn deep golden brown.

Start checking at 55 minutes. If the top is browning too fast, tent it loosely with foil after the 40-minute mark.

Let the cake cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment sling. This short rest allows the structure to set so it won’t crumble when you move it.

Step 5: Slice and Serve the Cake

Once the cake is completely cool, slice it into thick slabs with a serrated knife. A serrated knife saws through the tender crumb without compressing it, giving you clean, even slices.

The crack along the top shows the cake baked long enough to develop structure, and the interior will be soft and golden.

Serve it as is, with a dusting of powdered sugar, or alongside a tumble of macerated berries.

Tips for the Best Gluten Free Pound Cake

• Use room temperature eggs, butter, and cream cheese for a smooth emulsion; cold ingredients can make the batter curdle.
• Weigh your flour if you can; gluten-free blends are easy to overpack in a cup measure and will dry out the cake.
• If your flour blend doesn’t include xanthan gum, add 1/4 teaspoon to the dry ingredients for structure.
• Let the cake cool completely before slicing; cutting it warm will make the slices crumble and flatten the top.

Bake times shift a bit if you use a different pan:

Storing Gluten Free Pound Cake

• Room Temperature: Keep the cake wrapped or under a cake dome on the counter for up to 3 days.
• Refrigerate: Store in an airtight container for up to a week; let it come to room temperature before serving.
• Freeze: Wrap the cooled loaf tightly in plastic wrap and then foil, or slice and freeze individual pieces. It keeps well for up to 2 months.

What to Serve with Pound Cake

A thick slice of this pound cake is wonderful on its own, but it pairs beautifully with a spoonful of macerated strawberries and a dollop of lightly sweetened crème fraîche to balance the richness. A dark-roast coffee softens the vanilla notes, and a scoop of vanilla bean ice cream turns it into a quick dessert for company.

Frequently Asked Questions

Can I use a different gluten-free flour blend?

Yes, any cup-for-cup blend that contains xanthan gum will work. If your blend doesn’t include it, add 1/4 teaspoon xanthan gum.

Why did my cake sink in the middle?

This usually happens if the oven temperature was too low or the cake was underbaked. Check your oven with a separate thermometer and bake until a toothpick comes out with a few moist crumbs.

Can I make this without cream cheese?

You can swap the cream cheese for an equal amount of sour cream, but the texture will be a little less tight and the flavor slightly tangier.

My cake came out dry, what went wrong?

Overbaking is the most common cause. Start checking 5 minutes before the shortest recommended time and pull it as soon as a toothpick shows moist crumbs, not completely clean.

Gluten Free Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Calories: 395

Ingredients Method Notes

Ingredients

  

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup plus 2 tablespoons granulated sugar (225g)
• 4 large eggs, room temperature
• 3 oz cream cheese, softened
• 2 teaspoons vanilla extract
• 1 ½ cups (210g) gluten-free all-purpose flour with xanthan gum
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Method

 

1. Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line the bottom with parchment. Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
2. Add eggs one at a time, beating well after each. Beat in cream cheese and vanilla until smooth, about 2 minutes.
3. In a small bowl, whisk together flour, baking powder, and salt. Fold into the wet mixture by hand in two additions just until no streaks remain.
4. Scrape batter into the prepared pan, smooth the top, and bake for 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan on a wire rack for 10 minutes, then lift out to cool completely.
5. Slice with a serrated knife and serve as is or with fresh berries and powdered sugar.

Notes

Cool the cake completely before slicing, about 2 hours. Store leftovers at room temperature for up to 3 days or freeze for longer keeping.