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Gluten free vanilla pound cake that lets everyone enjoy the delicious taste of old fashioned butter cake. It is the perfect gluten free dessert for a picnic or potluck.
Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Dietary Fiber: 1g
Excellent, as good as any pound cake out there, GF or not. I have made twice this week. First time I made milk and gluten free substituting with earth balance and coconut milk and was very good. Second time halved the recipe (made with butter and milk and it was a little better than the milk free version) and baked in a loaf pan. I sliced it up and spread nutella on each slice, put it together like a sandwhich and grilled like a grilled cheese. Served at a dinner party with not a single crumb left on a plate.
Out of desperation for my sons birthday, I attempted this cake again! Poured to bake in an angel cake pan and it came out perfect!!! I'm so happy!! He hasn't enjoyed cake in two years and my 10 year old says "Mommy this is like regular cake!" I took it to his hockey game and the other kids ate it up!! Thank you very much LOL!
Excellent recipe, better than regular pound cake. I made half the recipe and used a loaf pan. I didn't have the tapioca flour so substituted for sorghum flour. Easy to make, a definite do again
Simply perfect, buttery vanilla pound cake! I used Jules GF flour. The texture was lighter than I expected since its GF. Definitely beat well after each egg and start and end with the flour mixture when alternating with the milk. The recipe doesn't specify salted or unsalted butter. I used unsalted an added a tsp of salt to the flour mixture.
Absolutely loved this recipe. It worked so well, and even though I have a hard time following the simplest of recipes, there was no problem with the cake when I finished. The family loved it, and I would definitely make this cake again.
I made this recipe last night. My husband absolutly love it. I used splenda for the sugar and gluten free pantry all purpose flour blend and kept everything else the same. He needs gluten free and I need a diabetic recipe and this worked out well to treat us both. Thanks for sharing.
My church ladies have chosen this recipe as "The Church" recipe now whenever we need a cake for celebration (due to the many allergies we have in the congregation). They make it GF, dairy free, and nut free. So they sub margarine and use water instead of milk. They use the rice flour blend, line their pans with foil to prevent cross contamination from their house. They made a lot--big rectangles that were secured together with strawberry jam (they made one without jam) and with frosting on top. To me, a GF person, this cake was a real treat and the best "white" cake I've had since going GF.
I make this recipe exactly as written and my family loves it! The texture is just right. We like to drizzle a little frosting over the top. Today I made it into a Tres Leches cake, by pouring the batter into 2 9" square glass baking pans. Use one layer for the Tres Leches cake and use the other layer as desired. Mix 1 can sweetened condensed milk with 1/2 can each half and half and heavy cream. After the cake is baked and cooled, poke many holes in one of the layers. Pour the milk mixture over that layer, and refrigerate, covered, until all of the milk is absorbed. Serve with sweetened whipped cream. Some Tres Leches recipes call for an ounce or two of rum mixed into the three milks before pouring over the cake.
I tried this once and used Bobs Red Mill GF AP flour & a little xantham gum as a previous commenter had done. Was awesome when it was warm but weird aftertaste once cooled, almost like I used sugar substitute (which I didn't). Going to try again with different blend and will report back.
I'm sure after making this recipe it is perfect just the way it is written. I typically avoid a few of the ingredients commonly listed in it however, namely: white refined cane sugar, dairy and xanthan gum. The only reason I'm commenting after making so many changes is because surely I'm not the only person who peruses recipes on-line and then changes them to meet my dietary needs. Comments sections are valuable for learning what others have used as substitute ingredients. Anyways, my flour blend consisted of brown rice, white rice, oat flour, potato starch, plantain flour and just a little bit of gar-fava flour. I've been baking with allergen friendly flours for a long time so I don't even measure as long as there's a goodly portion of starch in there (and plantain flour counts as starch). I think any combination of flour can be used as long as there's enough starch. I used Earth Balance soy free spread in place of the butter. In place of the xanthan gum, which tend to cause some gastric distress for my family, I typically use a tiny amount of one of the following: psyllium husks, unflavored gelatin or pectin. In this case I used a pinch of psyllium husks and another of unflavored gelatin crystals. I don't have issues with eggs thankfully, so I kept those in. In place of white cane sugar, I used half powdered erythritol and half powdered maple sugar. Came out superb!
Wow!!! I can follow a recipe, but usually something goes wrong. Nothing went wrong. My 2nd grader loved the texture of the crisp outside. I loved the contrast of the crisp outside and moist inside. It was like a piece of heaven in my mouth.
I have not tried this recipe yet; just stumbled upon it. I am making a sculpted cake, and will need to back this in round cake pans, as opposed to the bundt pan. How will this affect the cook time? Will I need to cook it more/less? I don't want it to dry out or anything through being overcooked.
I make this recipe but in addition to the vanilla add the zest & juice of one lemon or a teaspoon of orange zest w/ about 2 Tablespoons of orange juice,as well, makes a great citrus flavor and a refreshing little change sometimes. Serve with berries and a little sweetened whipped cream and it is a too die for dessert. Even those in our family who do not have to eat GF love it! This is one of my "go to" recipes whenever I need a fool proof dessert that everyone will love.
This is too good. Loved it. Better than any regular cake I've made or tasted.
I need to know if the gluten free flour mix can be used like the cup for cup boxed flour blends that I find in the health food section at the store.I seem to be finding so many different all purpose flour blends that it is somewhat confusing. I would like to try to convert some of my family favorite recipes for my grand daughter who has been recently diagnosed with Celiac disease. HELP!
I subbed coconut milk for dairy milk, soy-free margarine for butter and cornstarch for potato starch and it was fabulous! I don't think it quite rises as high as normal Bundt cakes but it's still great. I've even used it in my lamb cake mold for Easter with a 7-minute frosting (cooked whipped egg whites) and nobody was the wiser!
Can cornstarch be a sub for the potato starch? Anyone try it?
I'm baking this as we speak and im soo exited from all the comments here above. I live in Iceland and GL living is not good we don't have many things or people to ask so i look online for my baking need. I did sub the milk for coconut milk because my son is lactose intolerant and my girl has nut allergies so i can't use almond milk. Witch makes baking really hard. But i cant wait to dig in to this pound cake it smells awesome. Thank you for sharing .
OMG! This is BY FAR the best Gluten free cake I have ever made... and I bake alot! It is moist, smooth, perfect amount of sweetness and butter. No one would ever believe it is gluten free. I made this for a few people including my family and didn't tell them, they were raving that it was THE best cake to date. A few tips: Make sure you mix the butter and sugar very well, a few minutes. Then, make sure to add the eggs ONE at a time like the directions say, and beat well after each addition. If you follow the directions exactly, it will make all the difference. I've made it twice, one quickly without beating well, and one taking my time. Big difference. Bake until just done, don't overbake. it is absolutely going down as one of my favorites.
I made this recipe with 1 cup stevia and 1 cup sugar and it turned out excellent. I also put in 2 tsp amaretto and 2 tsp vanilla. I only had 1 cup left of white rice flour, so I used 1 cup of brown rice flour. I do not think it made a difference. I have a son and daughter who are highly allergic to wheat and do not tolerate much sugar. The rest of the family could hardly tell that it was wheat-free and had less sugar in it. It made a great birthday cake with fresh strawberries and cream, both sweetened with stevia.For Brenda: I have never tried to bake with a butter substitute, but if it says you can bake with it, I would at least try it once. As far as the egg substitute, it should be not make a big difference. You can use all tapioca flour, sweet rice flour, corn starch, or arrowroot flour to replace the potato starch/flour. You just need something that is a starch and not a whole grain. You can tell by the texture-it should be similar. I hope this helps.
My gluten intolerant friend loves pound cake but hasn't been able to eat it in a long time. He really appreciated this for his birthday (and so did everyone else at the party, gluten intolerant or not! It disappeared really quick) This recipe has a wonderful texture (the outside is a bit crusty but the inside is moist and yummy).
I made this yesterday, followed the recipe to the letter, and it turned out wonderfully. I served it with, sugared berries and whipped cream. Everyone wanted the recipe, even friends who don't eat gluten free. This cake is delicious.
This is my go to recipe for gluten free pound cake. It has great flavor and a great texture. Most people can't even tell that it is gluten free.
Since I cannot eat butter, eggs or potatoes, do you think this recipe would work with Earth Balance butter substitute (which claims it can be used in baking as with butter) and the powdered Egg Replacer? Lastly, is there a substitute I could use for potato starch? Thanks for you suggestions.
I have missed having pound cake, my favorite. This was absolutely great! I used King Arthur gluten free multi purpose flour and half and half instead of milk. Absolutely delicious.
My boyfriend is gluten-free and I have such a hard time finding recipes that please my sweet tooth and don't kill him. :-) I was very pleasantly surprised with this cake! Instead of using the flour mix that was suggested, I used the bisquick gluten-free flour mix. I'll admit that it's not my favorite mix, but I was in a hurry and it was convenient. The cake was just a tad too sweet for my taste, but otherwise perfect! I will definitely be making this again in the future!
I followed the recipe to the T with my own GF flour. It is FANTASTIC!!!!
This is a fantastic recipe! I made it for Father's Day last spring. I served it with berries and whipped cream. No one could tell it was gluten free and all were surprised when I told them. It was flavorful and moist. A great success!
I used Bob's Redmill Gluten free all purpose flour and 1/2 teaspoon of Xanthan gumIt turned out perfectly! Absolutely delicious!!
For Pat: IIn response to cake falling: The culprit was more than likely the baking powder. Once opened baking powder begins to loose its rising benefits. As a rule of thumb, replace every three to four months to protect from such disasters. Otherwords, don't waste money on large quantities if you will no be able to use its contents within four months.Others are having problems w/this cake because they are using substitutions. The only substitution I recommend for first time baking is Heavy Cream or half-and-half for milk. Then you can start playing with the ingredients. GF baking is a different animal. What works with regular baking may not produce optimal results for GF baking. Especially when playing with flour mixtures. Always take absorbancy and proteing structure into account when making adjustments.Happy Baking!
Great recipe. I used 1/2 butter and 1/2 coconut oil, I also used heavy cream and added 1/4 poppy seeds. Yum. I think the vanilla should be reduced to 1 tablespoon. My cook time was 50 min. @ 325 (dark pan) any longer and cake would have been dry. I will modify this recipe to make a chocolate pound cake next. :-)
We're also dairy free so I made it with some Earth Balance butter substitute and Almond Milk ... and it still came out with wonderful texture and flavor! Also used half almond extract and half vanilla for a little almond kick. YUM. Thank you!
I made this last night in place of shortcake to have with our strawberries and whipped cream. However, I substituted half of the sugar with 1 tsp of Stevia and 1/2 cup of applesauce and it was absolutely fabulous - truly delicious. It had the real pound cake texture and flavor! Thanks so much for the great recipes!
I do have my own flour mix. It is Authentic Foods Multi Blend Gluten Free Flour. That's what I used for flour but made everything else as printed. I made cupcakes for my sons class. The teachers said they were a little afraid to taste when they heard they were GF, but went for it because they had buttercream on them. Comment was, "Suzan. Those cupcakes were DE-LICIOUS!" Yes, they were. Will be making a batch this Friday for my older sons class. Yum! Thank you!
Made this for bake sale.... YUM! I'm not even gluten-free and I thought this was better than my mom's regular pound cake. I didn't have GF mix so I made my own with 2 C sweet rice flour, 1 C corn starch and 1 tsp xanthan gum. Easy as pie to do. It was moist and held together well. Will make this again even when I don't need GF.
Props to LoL for providing Gluten Free options!
I used 3 cups of GF Bisquick instead of the flour blend. I have also added 4 oz cream cheese & zest from 1 lemon to make it a lemon pound cake .... complete with a lemon cream cheese frosting:4 oz cream cheese, 1/4 cup LoLakes butter, softened, 3 1/4 cups of confectioners sugar, 2 tablespoons lemon juice (or juice of 1 large lemon). Few drops of yellow food coloring if desired.Beat cream cheese & butter in bowl until combined. Beat in 1 cup of powdered sugar and lemon juice.Beat in addtional powdered sugar in intervals until frosting is of spreading consistency. Add food coloring. (I did not use food coloring).
To make a marble pound cake. Divide batter. To roughly 1 1/2 cups of batter add 1/4 cocoa . Combine and drop onto rest of batter, swirl with knife to make marble effects.To initial flour mix remove 1/2 cup of rice flour and substitute with sweet rice flour (mochiko) it will give it a more chewy texture like a wheat based flour would give.
EASY TO MAKE AND EXCELLENT TASTE
I made this with arrow root instead of potato starch and added gum drops to have for Christmas. It turned out very good! You really can not tell its Gluten Free. Will be making this again and again.
I made this cake today for approximately the 5th time. I give i 5 stars, better than ever. Instead of the vanilla, I used pure lemon extract. delicious. The cake was a pale lemony color and tasted divine. I have spent tons of money buying different flours and baking for the past two years and the best combo for baking cakes is the rice/tapioca/potato starch mix. even my picky sister who can eat gluten loved it.
It's still baking, but I'd suggest some addition to the recipe. For example, shouldn't it say butter, melter & cooled? Also how about mixing times?I'm excited about these recipes and hope to be able to recommend the site to the celiac list, but you might take a look at the details before I do.
This is the first recipe I made that really tasted like cake and not a poor GF substitute. It smells heavenly while baking. It is moist, flavorful, and is my "go to" recipe for putting fresh strawberries on for trifles, or just snacking. After years of not baking because I didn't want heavy, grainy baked goods, this recipe inspired me to try again. Now my kitchen always has always has fresh baked goods, many of them recipes from LandOLakes.com.
I have made this cake repeatedly. I made it this week for a friend's birthday. Everyone loved it - even those who eat "regular" cake. Last night I was told that it was much better than the store-bought regular cheesecake. I continue to use 1 c sweet rice flour and 1 cup regular rice flour with excellent results. It's a little lighter and fluffier that way. Thank you Land O Lakes for the AWESOME recipe. I'll never use another cake recipe again! I love the other variations that people have posted and I'll check some of them out!
this is an excellent cake , I have made many but this is the best
I didn't have butter substituted Cream cheese with wonderful results tasted by it self and great with my mix fruit warm topping and ice cream every one ate it and wanted more! Will make it with butter next time I do use Land of lakes butter for my baking needs!
This recipe is great! I used orange extract and rind and glazed it with a vanilla orange glaze. It was wonderful with sliced strawberries. The texture and taste was so good that no one could tell it was gluten free. My son wanted some to take home (the true taste test). Passed this one on to a friend who also eats gluten free.
I made this to make a peach cobbler. It was the BEST peach cobbler I've ever made (even gluten filled). The flour mix I used was 1 cup each of brown rice flour, sorghum flour and cornstarch, and 1 tsp xanthan gum. I also added 1/2 tsp salt because it didn't call for any and the butter (real) I used didn't have any either. I will be making this again. Thanks for the recipe!
I made this recipe and substituted quinoa flour for one of the cups of rice flower, I made it with lemon juice instead of vanilla extract, well, whatever I did , it worked, the taste of lemon was barely discernible, the wholw house smelled like butter and vanilla. I have been looking for a wedding cake recipe and finally found one, it was moist and not crumbly of dense like some gf pound cakes. loved it. Margie from Philadelphia
Every time it comes out a bit different, it is a good cake but lacks the gluten type cake taste. Regardless, it was excellent with buttercream frosting and raspberry filling, margie from Philadelphia.
This is a wonderful recipe! Made it for my dad's birthday cake - everyone LOVED it and many went back for seconds (15 guests, most are not GF). I did the lemon version other reviewers suggested and substituted the white rice flour for the Asian white rice flour. I always sub the Asian white rice flour in GF cake recipes as it takes away the grainy texture. I also put a layer of custard in the middle and frosted it with Martha Stewart's meringue butter cream recipe. I'm going to make this cake for my brother's wedding this summer, he and his fiance both love, love, loved it! Thank you Land O Lakes crew!
From the Test Kitchens...This recipe is not crumbly like some pound cakes. It is an excellent pound cake that passed our testing with flying colors! It was not crumbly. Hope you bake this cake!
what is the consistency of this pound cake? Can you cut it well, or does it crumble?
I make this cake frequently for friends and customers. Most people don't know it's gluten-free, unless you tell them!
It's the real deal. I added fresh orange zest to the batter and an orange glaze on top.
As I stated before, I love this recipe. I substitute 1 c rice flour and 1 c sweet rice flour for the 2 c rice flour and it is lighter and fluffier. As for flouring the pan - I have found that if you use a bundt pan that's coated with the nonstick stuff you can use the Pam buttery spray (NOT the baking spray) and it slides out just fine without the flour and has no "flour coating". I've even used vanilla, butter, nut flavoring instead of the vanilla and it was really good.
I tried this recipe as instructed and it turned out perfect. I would change anything about it. I was so pleased because it's easy, was deliciously moist, looked beautiful and came out of the bundt pan easily.
Thanks, Faith for your feedback. My daughter and I are gluten free/dairy free as well. We love to make "sushi" for her classmates and it requires pound cake! (Wrap in smashed fruit stuck on with frosting and top with small amt of frosting add decorations) Thanks for your comments - and thanks Land-O-Lakes! Kudos to you. Come up with a dairy free butter and you will be all that and a bag of chips!!!!
Wonderful! It was so good that I made it twice in one week. Sometimes I miss the gluten but this time I did not. Thanks to Land O Lakes. It would be nice if they had other recipes too??
My nephew and I made this as a holiday dessert, since I can no longer partake of my mom's pound cake. I also encouraged my family to sample it, but they told me that they needed their recommended daily allowance of gluten. :o)The batter did not taste as good as regular cake batter (my nephew and I agreed that it tasted rather "sandy"), so I was worried. However, it had a wonderful flavor. We found the texture to be somewhat crumbly, (I think that's indicative of most gluten-free baked goods) but still delicious.
This is an excellent recipe. This tastes like my grandmother's pound cake. I am both gluten and dairy free so I substituted cocomut milk for the cows milk and used coconut extract instead of vanilla. It was moist and had a great texture. I know this is Land O'Lakes and it called for butter but due to allergies I used a butter substitute instead, Thanks Land O'Lakes for a great recipe. I've searched all over and this is the one.
I am so happy to have found this website! This pound cake is delicious! I have truly missed pound cake, so this is a wonderful surprise! I made the cake exactly as described above and am very, very happy with the results. I will make many more!
This is for Nandi - the instructions for what to do with the 1 cup of milk are withing the third paragraph. "Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed. "
This is a better than perfect recipefor pound cake. The best pound cake i have ever had and easy to make. Will definetly make it again, and again!!
Holy cow! This is so amazing! easy to make, no one would every know it is gluten free! So amazing with fresh strawberries. Also, throw some poppy seeds in it and you have an amazing poppy seed cake!
Sooo good....know one new it was gluten free, I would totally recommend this recipe
This is the best pound cake recipe I have tried! Added lemon extract to the mix and lemon glaze with berries once it was done - it was a huge hit with GF and non-GF friends alike!
I regularly make flour-based pound cakes, but tried this one for a friend who was recently diagnosed with Ciliac Disease. I agree with the other reviewer that it tastes a little different from flour-based, but, but I enjoyed it nevertheless. Since, I wasn't comfortable with the ingredients, I pretty much made it exactly as the recipe stated except I blended the ingredients for at least 20 minutes with my stand mixer, now that I see how it comes together, I think I would like to try subbing buttermilk for the milk, and adding lemon extract. I also felt it could use a bit more sweetness. Maybe if I glaze it like one of the other viewers? One note - I think the recipe should make it clear that the bundt pan should be floured with some of the gluten-free flour mix or one of the components of the mix. Since my kitchen is not totally devoid of flour-based products, I almost reverted to my typical 'flouring' routine with real flour...would have totally defeated the purpose.
I wish that I found this site months ago when I found out I had gluten intolerance. I love pound cake and although the taste is a little different than what I'm used to, this recipe is worth making. Even friends and family liked it. It was slightly dry but we served it with fresh strawberries and freshly whipped cream. I used 1/2 t. almond extract and 2 1/2 t. vanilla and I didn't have my bundt pan so I use a large spring form pan. It did get a little brown on top so I don't know if I should reduce the temperature or cover the last 20 minutes or so. Any suggestions from the Land O Lakes baking team?
I just made this and it's really extraordinary. We used 2 t vanilla and 1 of almond extract a little too almondy, will reduce that next time; buttermilk in place of milk; beat the batter 3 minutes as suggested in a previous review; glazed with lemon/pwdrd sugar glaze. It was dense but not heavy, rich and delicious. audible weeping over it could be heard around the table, I think. I hesitate to say "it's as good as one with wheat!" because that implies wheat-based goods are the gold standard and GF cooking only tries to live up to it. This cake is just fantastic just the way it is okay, just the way we made it, and gluten has nothing to do with that.
This turned out beautifully. I made it for guests and they didn't know it was gluten free. I also made it orange flavored with orange extract and an orange glaze. I also beat the batter for three minutes because other recipes I had using xanthum gum called for it.
Since being diagnosed as a Celiac, I searched the internet for a GF recipe for pound cake - one of my favourites. I found this one and it turned out wonderfully. I forwarded the recipe to my sisters all celiacs and they all enjoyed it too. My brother-in-law, who is not celiac, complained that 'having 3 pound cakes in 3 weeks was not good for the waistline!' It is so popular in my house, that I have to hide it to ensure that I get 'my dessert' as all the non celiacs like it too. I am going to try the lemon version that others have posted in their reviews - sounds great!
I am so disheartened...Tomorrow is my Mom's birthday - I read the reviews and decided to bake this for her. I should've done a trial cake first - after 60 minutes, the centre of the cake in a bundt pan is mushy and I don't think it will improve. Nope: an hour later - bound for the garbage can Time and money spent, all for nothing. I made a couple of substitutes - 2C almond flour + 1C Red Mill 'all-purpose' gluten free flour vs. the suggested flour mixture; 2 Tsp vanilla, 2 Tsp almond flavouring, neither of which was gluten free; added 3/4 Tsp guar gum and 1/2 Tsp baking soda and 2 Tsp baking powder. It's most likely my concoction that's to blame - Mom loves anything 'almond' and I naturally wanted to please her she was diagnosed, aged 75, just last year and is having a tough time with every aspect of Celiacs.Anyone who's read this and knows what I should NOT have done, please take a few seconds to set me straight so that I won't repeat my mistakes. I'd be so grateful.One last thing - it's pouring rain today. Is it true the weather plays a part in how baking turns out?
09/01/09Why is there 1 cup of milk listed in the ingredients, but the instructions do not tell you what to do with the milk. Is it suppose to be there or not?10/18/09No, I didn't miss the directions for the milk, it wasn't there. I printed the recipe before I asked about the missing instructions. There is no mention on what to do with it. I do thank you for changing the recipe though, but please don't say that it was me who missed something when it wasn't there in the first place.
I made this twice. The first time I used the flours recommended and it was good, a little dry but pretty good. The second time I mixed white rice flour and sweet rice flour in equal amounts along with the rest of the ingredients tapioca flour and potato starch flour. This time it was soooooo light and fluffy and moist. I LOVED it. It is the first thing I've tasted in the gluten-free world that had all the qualities of the rest of the world. I was soooo excited I started jumping up and down. THANK YOU LAND-O-LAKES for making such a great recipe for us to enjoy!
This is a great recipe. The only thing is you have to beat the batter for 3 minutes after all the ingredients are added in. This is something important that you need to do whenever you use xanthan gum in a recipe. Otherwise you will not get the correct texture. This cake is absolutely wonderful with lemon flavoring use lemon extract, layered with lemon curd mixed together with butter cream and then iced with lemon flavored buttercream with lemon zest in buttercream. Orange flavoring is also really good. Put orange juice in buttercream along with orange zest.
I made a non-dairy version, using coconut milk and soybean margarine. The flavor and texture were excellent. It took 65 minutes to bake and next time I'll put foil on for the last 15 min or so as it got quite brown. very good though and I would recommend. I also used a premixed GF flour, from Whole Foods.
This pound cake is outstanding. I bake it often for my husband since he follows a gluten free diet. It freezes well. And is perfect for his lunch box.
I followed the recipe completely, as I always do. All appeared wonderful. It rose beautifully, and at the proper time, I took it out of the oven and it collapsed into a very firm and heavy disappointment. I emailed Land o' Lakes today, so if they can help me figure out what happened, I'd like to try it again. I hated wasting all those ingredients. I always made a pound cake at Christmas and haven't had one since going gluten free many years ago.Pat
I have made this cake countless times and it had been perfect every time. I do substitute water with 1 Tbsp. of vinegar in place of the milk. No one has ever been able to tell it is gluten free. It is a family favorite. It also makes a fabulous Tiramisu!
This recipe is wonderful. I divided the batter and baked 8 mini-loaf pound cakes and I also glased them. All my family loved them.
Celiacs and Non Celiacs love this cake so everyone can share. When in season I put fresh berries in the center to add a decorative touch, I have also cut back on the Vanilla used fresh lemon zest and lemon flavoring for an added twist.
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