Vanilla Pound Cake (Gluten-Free Recipe)

Gluten Free Cake Recipes
904
90 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
sugar
1 cup
Land O Lakes® Butter, melted
4
large Land O Lakes® Egg
4 teaspoons
gluten-free vanilla
3 cups
Gluten-Free Flour Blend (see below)
2 teaspoons
gluten-free baking powder
1 cup
milk

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts (1 serving)

Calories
330
Cholesterol
85mg
Carbohydrates
51g
Protein
3g
Fat
13g
Sodium
170mg
Dietary Fiber
1g

Recipe Comments and Reviews

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.

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!

Rating

I've made this before and about to make it again! This recipe is outstanding. Never fails :)

Rating

Hi Leah, when we test in the Test Kitchens, we always use white rice flour. Hope this helps!

Rating

Is it white rice flour or brown rice flour?

Test Kitchen Comment
From: Mallory
Hi 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!

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!

Rating

Is it white rice flour or brown rice flour?

Test Kitchen Comment
From: Mallory
Hi 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.

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 !!

Test Kitchen Comment
From: Mallory
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

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!

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!

Rating

If I were to use Almond Flour instead of the gf blend listed, should I still add the 1 teaspoon xanthan gum? Thanks!

Test Kitchen Comment
From: mallory
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

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.

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.

Rating

I make this regularly for different events, and today was asked for the recipe - this is a great recipe!

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!

Rating

Read these reviews and I ran to the store to get ingredients and make this cake! But I was really disappointed in the result. It had a chewy texture, almost bouncy - NOTHING like a traditional pound cake crumb - and was way too sweet. Anyone know why it would have turned out chewy/bouncy? I used Cup 4 Cup flour, which has the same ingredients as the mixture suggested by LOL.

Test Kitchen Comment
From: mallory
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

Rating

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Rating

I made this recipe a few years ago, when it was on the box of Land O' Lakes Unsalted and wasn't listed as gluten-free. So I made it again. I baked it in one of this long, narrow, Angel Food and Pound Cake Loaf pans that have feet on each corner for upside down cooling for Angel Food Cake. I didn't grease the pan. Just lined the bottom with waxed paper. I also used a spatula, rather then mixer, since they are still in storage, and the cake came out great!

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