934 93 Reviews 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. 20 min Prep Time 1:20 Total Time 16 servings Ingredients 2 cups sugar1 cup Land O Lakes® Butter, melted4 large Land O Lakes® Egg4 teaspoons gluten-free vanilla3 cups Gluten-Free Flour Blend (see below)2 teaspoons gluten-free baking powder1 cup milk Directions 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. Recipe Tips Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using. This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking. Top this pound cake with easy homemade whipped cream and fresh berries. Nutrition Facts (1 serving) Calories 330 Cholesterol 85mg Carbohydrates 51g Protein 3g Fat 13g Sodium 170mg Dietary Fiber 1g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating When I made this cake my family loved it. I got crowned "The Pound Cake Queen". Since then I've been making these nonstop. Loved it!! Posted February 05, 2017 by Vivian Rating Christmas dinner Posted December 19, 2016 by Stephenie Rating Very easy to make and taste great! My whole family enjoyed it. Thank you! Posted October 09, 2016 by Pam Rating I made this recipe awhile back, forgot about it, and made it again last weekend. I absolutely love it! I have no recollection of what gluten pound cake tastes like, but this cake tastes great with or without any additional topping! Both gluten-free and gluten eaters enjoyed it! I can't wait to have another reason to make it. Posted August 13, 2016 by Cara Rating This is a good cake recipe, but it doesn't taste anything like traditional pound cake. It doesn't have the rich, tangy, buttery taste that I love about gluten pound cake. Eating it plain isn't good, there's little flavor and the texture is a bit off. I ended up making a chocolate sauce for it and adding strawberries, pecans and vanilla ice cream to it. With all of that on top, this was amazing! Posted July 01, 2016 by Shani Rating I've made this before and about to make it again! This recipe is outstanding. Never fails :) Posted May 30, 2016 by Magdalena Rating Hi Leah, when we test in the Test Kitchens, we always use white rice flour. Hope this helps! Posted April 05, 2016 by Mallory Rating Is it white rice flour or brown rice flour? Posted March 22, 2016 by Leah Test Kitchen CommentFrom: MalloryHi Leah, when we test in the Test Kitchens, we always use white rice flour. Hope this helps!Posted April 05, 2016 Rating Hi Leah, we use white rice flour when developing recipes in the Test Kitchens. Happy baking! Posted March 18, 2016 by Mallory Rating Hi Sanjiv, it sounds like the batter could have been slightly over-mixed. It's important not to stir/mix the batter too much. This can cause the rubbery texture you described. Hope this helps - happy baking! Posted March 17, 2016 by Mallory Rating Is it white rice flour or brown rice flour? Posted March 15, 2016 by Leah Test Kitchen CommentFrom: MalloryHi Leah, we use white rice flour when developing recipes in the Test Kitchens. Happy baking!Posted March 18, 2016 Rating I am making this gluten free cake for the first time. So far I'm thrilled with the consistency of the mix. I decided to do a Gfree lemon pound cake using this recipe as a basis...so I replaced the vanilla with lemon extract, added in 1/2 cup of lemon juice with 1/2 cup of mile, then zested a couple of lemons into the mix. It is baking now and looking great. I wanted to respond to Kelly's comment about why her cake came out so spongy and bouncy with the Cup 4 Cup flour. It is because that mix most likely contains quite a bit of xanthum gum or some type of gum in it so it can be used in traditional baking recipes. This recipe doesn't actually call for additional binders, probably because of the milk and the eggs in the recipe it isn't necessary. Next time, use a gluten free flour blend that doesn't contain gums in it. I use my own mix which contains a miniscule amount of gum, but doesn't make the recipes spongy. I use 4 cups white rice flour, 4 cups sweet rice flour, and 3 cups arrowroot flour. Try it! Have fun. BTW, the chocolate chip cookie recipe and the pie crust recipe are phenomenal. Posted March 05, 2016 by Pamela Rating Hi , I am very new in gluten free baking.I tried baking Vanilla pound cake today.It was all going fine.In the end i added regular baking powder instead of the gluten free and after my folding ...i thought i would give it one blend.When i blended with the machine my batter became very rubbery.i didn't understand why? Please throw light in this , was something wrong in the flour or i added more baking powder as it was regular.regular. Pls help !! Posted February 10, 2016 by sanjiv Test Kitchen CommentFrom: MalloryHi Sanjiv, it sounds like the batter could have been slightly over-mixed. It's important not to stir/mix the batter too much. This can cause the rubbery texture you described. Hope this helps - happy baking!Posted March 17, 2016 Rating I LOVE this recipe. I used gluten free flour and it was wonderful. I have tried most gluten free recipes by land o lakes and have been thrilled with each dish I've made. So far land o lakes recipes taste most like other foods with regular flour. Thank you landolakes! Posted January 03, 2016 by Dorene Rating HI Lee Ann, we haven't tested our recipe this way, so we can't say with certainty if that would work or not. Our blend of flour is carefully crafted to ensure the recipe turns out as it should. If you decide to try, let us know how it works out for you. Happy baking! Posted December 29, 2015 by mallory Rating If I were to use Almond Flour instead of the gf blend listed, should I still add the 1 teaspoon xanthan gum? Thanks! Posted December 22, 2015 by Lee Ann Test Kitchen CommentFrom: malloryHI Lee Ann, we haven't tested our recipe this way, so we can't say with certainty if that would work or not. Our blend of flour is carefully crafted to ensure the recipe turns out as it should. If you decide to try, let us know how it works out for you. Happy baking!Posted December 29, 2015 Rating My husband and daughter love this cake! All the recipes I've tried so far have been wonderful! Keep up the good work in making recipes for gluten intolerant people and celiacs. Posted November 28, 2015 by Joy Rating If one is having problems with heavy cake, after making your mix, or if you are using premade gf flour, lightly spoon flour into a measuring cup and leveling off for better results. Have also made this sucessfully with splenda, brown sugar, and if honey or agave is used no more than about 3/4 -1C. I have also reduced flour by 1/4C and used 1/4C cocoa powder or peanut powder, or a combination. I have also subbed out 3/4 C of flour for almond meal. Posted November 21, 2015 by rosa Rating I make this regularly for different events, and today was asked for the recipe - this is a great recipe! Posted November 15, 2015 by Andrea Rating Hi Kelley - sorry to hear you had some issues with this recipe. The texture of gluten-free recipes can be slightly different, and measuring the flour ingredients correctly is very important. If the ingredients are measured heavy, that can cause the cake to be spongy as you have described. Hope this helps! Posted October 26, 2015 by mallory Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.