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.
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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
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.
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.
Explore reviews fromour online community
Can I make this in a loaf pan? If so, for how long do I bake it and will any modifications to the recipe be needed? Thanks!
Hi Robin, thanks for your question! We would suggest dividing the batter between two greased 8x-4-inch loaf pans. Bake at 350F for 50-55 minutes or until a toothpick inserted in the center comes out clean. We have not tested this recipe in loaf pans, so keep a close eye on timing. Happy baking!
Absolutely perfect! When I tried other recipes for Gluten Free pound cake in the past the flavor was always there but the texture was not. This pound cake, however, was not only tasty but the texture was spot on. I'm not a master baker by any means and I found this recipe easy to follow with great results. I used almond milk instead of cow's milk and added the zest of one lemon. I will definitely be adding this to my favorites!
Unsweetened almond milk