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.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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
This is one of the best GF cakes I’ve made. My family loved it. I haven’t had pound cake in years since developing a wheat allergy and this comes close to the homemade pound cakes my aunt always made growing up. I might try adding lemon zest and lemon juice next time.
I didn’t melt the butter, just used softened butter and realized it called for melted butter afterwards. It still came out perfect! I will try melting the butter next time. I also just sprayed the pan with nonstick canola spray, had no issues.
Absolutely wonderful! We started on a gluten free diet back in February so when it came time to make our traditional Easter "Lamb" cake ( shaped like a lamb) I was concerned that I would not be able to make it gluten free- used this recipe and it turned out great- everyone actually liked it better than my traditional gluten recipe, perfect density and it almost taste like the old fashioned hot milk cake.
Using almond milk instead of regular cows milk does not change the delicious taste or texture of this cake
Amazing!! So dense and moist!! My husband, who is not on a gf diet, loved it. I baked it in a loaf pan and it turned out perfect! This is a great recipe, I will definitely make it again!!
I used a loaf pan instead of a bundt and I used nonfat milk instead of whole. I also had to bake it for one hour and 10 mins. 😊
Great and easy recipe..and most important: Delicious!!!
I have made this recipe twice now and love it.