Vanilla Pound Cake (Gluten-Free Recipe)
Gluten Free Cake Recipes

Vanilla Pound Cake (Gluten-Free Recipe)

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.

16
servings
20 min
PREP TIME
1 hr 20 min
TOTAL TIME

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

How to make

  1. STEP 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. STEP 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. STEP 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. STEP 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.

Tip #1

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.

Tip #2

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.

Tip #3

Top this pound cake with easy homemade whipped cream and fresh berries. 

Nutrition

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

Reviews

Explore reviews from
our online community

  September 09, 2018

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.

— says Rachel
Helpful?
TWEAKS

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.

Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  July 31, 2018

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.

— says C. Hamilton
Helpful?
TWEAKS

Using almond milk instead of regular cows milk does not change the delicious taste or texture of this cake

Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  June 28, 2018

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!!

— says Maria
Helpful?
TWEAKS

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. 😊

Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  June 19, 2018

Great and easy recipe..and most important: Delicious!!!

— says Juliana
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  May 22, 2018

I have made this recipe twice now and love it.

— says louise
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
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