An easy recipe for gluten-free pound cake. A simple buttermilk pound cake that is moist, buttery, and coated with a glaze that creates a perfect sweet crunchy crust. This gluten-free cake recipe also has a dairy-free option.
Recipe originally posted April 2017, post updated July 2021.
Gluten-Free Pound Cake
This recipe for gluten-free pound cake is the gluten-free version of a Kentucky Butter Cake. This popular cake was the winner of the 1963 Pillsbury Bake-Off Contest.
This gluten-free buttermilk pound cake is soaked in sugary butter syrup that creates a perfect sweet crunchy crust. The syrup not only adds extra moisture to the cake but gives the cake a sugary coating similar to a glazed donut.
You can see just how easy this gluten-free pound cake is to make in the recipe step photos and in the recipe video.
How To Make Gluten-Free Pound Cake
- Preheat oven to 325°F.
- Spray a bundt pan (14.5 cups) heavily with gluten-free cooking spray. (I use coconut cooking oil cooking spray)
- To make the homemade buttermilk: add the white vinegar to the cup of milk and stir.
- In a large bowl, cream the softened butter and granulated sugar together with your mixer until fluffy.
- Add in the pure vanilla extract and eggs and mix until smooth.
- Add in the baking powder, baking soda, and gluten-free flour and mix until combined.
- Pour in the homemade buttermilk and mix until smooth. The cake batter will be very thick.
- Pour the cake batter into the greased bundt pan and bake on the middle rack for 70 minutes or until a toothpick entered into the center comes out clean.
- Right before it’s time for the cake to come out of the oven, make your butter sauce.
- In a small saucepan, melt the butter. Stir in the granulated sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer for about 1 minute until the sugar is dissolved.
- Once you take the cake out of the oven, poke holes all over the top of the cake.
- Pour the butter sauce all over the warm cake still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate and sprinkle the top of the cake with powdered sugar.
- Store leftovers in an air-tight container.
Gluten-Free Flour
For this recipe, I used Pillsbury gluten-free flour. It is a rice flour cup for cup blend. A cup-for-cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you add extra xanthan gum to the recipe, you will get gummy cake!
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip For Measuring Gluten-Free Flour
First, it’s important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure the flour. I always measure gluten-free flour with the “spoon & level” method.
I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Dairy-Free Baking
For the dairy-free option, I used unsweetened almond milk and Smart Balance butter. I promise it is just as delicious made with dairy-free butter and dairy-free milk. So, you too can enjoy a gluten-free and dairy-free pound cake.
Most of my family is also dairy-free (including me), so I always try and have a dairy-free option to my recipes.
Easy Gluten-Free Pound Cake Recipe
This is the easiest gluten-free pound cake you will ever make! This one-bowl cake batter is made with just a few simple ingredients.
This classic gluten-free pound cake is moist, buttery, and coated with a sweet buttery glaze that creates a sweet, crunchy crust.
This is my go-to cake when making a dessert for friends and family that are not gluten-free. I usually serve it with fresh berries and whipped cream.
This gluten-free pound cake is always a crowd-pleaser and everyone always says, “you would never know that it’s gluten-free!”
More Gluten-Free Dessert Recipes To Try!
- Gluten-Free Lemon Bars {Dairy-Free Option}
- Gluten-Free Carrot Cake {Dairy-Free Option}
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
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Gluten-Free Kentucky Butter Pound Cake {Dairy-Free Option}
Ingredients
Cake:
- 1 cup milk Dairy-free use unsweetened almond milk.
- 1 tablespoon white vinegar
- 1 cup unsalted butter Dairy-free use Smart Balance butter.
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups gluten-free all-purpose flour with xantham gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
Glaze:
- ⅓ cup unsalted butter Dairy-free use Smart Balance butter.
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
Instructions
Cake:
- Preheat oven to 325°F.
- Spray a 14.5 cup bundt pan with heavily gluten-free cooking spray. I use coconut oil cooking spray.
- To make the homemade buttermilk: add the vinegar to the cup of milk and stir.
- In a large bowl, cream the softened butter and sugar together with your mixer until fluffy.
- Add the pure vanilla extract and eggs to the butter mixture and mix until smooth.
- Add the baking powder, baking soda, and gluten-free flour and mix until fully combined.
- Pour in the homemade buttermilk to the cake batter and mix until fully combined. The cake batter will be very thick.
- Pour the cake batter into the greased bundt pan and bake on the middle rack for 70 minutes, or until a toothpick entered into the center comes out clean.
Glaze:
- Melt the butter in a small saucepan over medium-low heat. Add in the granulated sugar, pure vanilla extract, and water. Bring to a very low boil, then reduce the heat and simmer for 1 minute until the sugar is dissolved.
- Poke holes all over the warm cake with a butter knife (or cake tester, or chopstick) and pour the butter glaze evenly over the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
- Sprinkle with powdered sugar and enjoy!
- Store leftovers in an airtight container.
Video
Notes
- I bake with Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Please use the scoop and level method when measuring gluten-free flour or you could get more flour than the recipe calls for.
- For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
- I use a Nordic Ware Bundt Pan (14.5 cups).
- Store leftovers in an air-tight container.
- Mama says "Make sure you check all your labels!"
Nutrition
Ah Jones says
This cake was a huge hit with my family and friends! Thanks for taking the time to make these recipes and share them. Also happy you included it in the cookbook. 🙂
Tracy Roseberry says
This is the best pound cake recipe that I have ever eaten!!! It is so moist and delicious!!! I would give it 10 stars if they had them!!! Thank you so much for sharing this with us!!! Tracy
Susan says
Another great recipe! Made this last night using gf jules flour, went straight by the recipe and it turned out great. I cut it in half and shouldn’t have as it’s almost gone already. Thank you, Audrey, for another delicious dessert!
Kristen says
I’ve been trying to make a gluten free pound cake for years and they always turn out entirely too dense. I used a few pound cake tips from bon appetit, primarily to cream the sugar and butter for what feels like forever, and then some more, and to make sure the butter and sugar are truly room temp. BA said to leave it out “for a few hours” LOL. I also relied on a few gluten free baking tips from the Larder – basically mix your batter for longer to get more air into the batter and to let it rest for 30 min before baking so that the flours absorb the moisture. I subbed cup 4 cup in this recipe because I prefer it to other gluten free flours and the cake came out perfectly. So grateful for this. I haven’t had a decent homemade pound cake in years and it was very close to what I was used to eating growing up. Thank you!
Charissa says
I typically am very annoyed by reviewers who changed the recipe, but I hope this is not annoying. I have been very sad this holiday season, missing my family and some favorite treats. I decided to try modifying this recipe to see if I could enjoy the essence of swedish coffee bread (a yeast bread) but with the gluten free flour I already had at home. I added 1tsp of cardamom and reduced the sugar to 1.5 cups (and left off the glaze). I cried while I ate it bc it was just what I was hoping for. Thank you for this recipe. I will definitely also try it unmodified.
Audrey says
This makes my heart so happy to hear Charissa! I will have to try your version sometime. I have never had Swedish coffee bread before. Thank you so much for the wonderful review and for sharing your modifications.
Rita says
I have been looking for a pound cake recipe i had a craving for pound cake and with all my food allergies i didn’t think i would find a tasty recipe like yours. I made this recipe yesterday I am gluten-free and dairy free and have an allergy to eggs. Basically I’m vegan. I converted the recipe with fantastic results. I ate 2 slices right after it was cool. I used King Arthur’s 1 to 1 all purpose flour, Earth balance butter and just eggs. I was extremely surprised and happy how amazing the recipe came out. I have tried many other recipes with many fails. This recipe is great and i will keep as my go to recipe. Thank You for sharing this recipe!
Joann says
I love this blog! Every recipe I have tried turned out well. I added some lemon juice to the cake and the glaze, and it turned out amazing!
Audrey says
Thank you so much Joann! You really made my day.
Claudia says
I love pound cake and have made this one(dairy free also) many times. It’s hard to just have one slice a day.
Sandy Grafe says
I made this recipe for Easter and turned out great! Everyone loved it. The only thing different is I didn’t add the glaze- instead I made a homemade chocolate buttercream icing with baileys and decorated it. Everyone loved it even though it was gluten free- excellent! Thank you!
Holly says
Insanely good. I halved the recipe and made it in a 6″ Bundt pan in the air fryer. I still had too much batter, so I microwaved a couple of mug cakes with it. Both were good, but the finished Bundt was awesome.
Teresa says
Great receipt, I sub egg with Flax seed and milk with oat milk. Half the amount as I don’t want to end up with a big pan of failed cake. Should have gone for the full one as kids love it so much.
Martha Tabis says
So moist and flavorful. Made this for a little girl’s birthday. She was thrilled.
The glaze frosting knocks it out of the park!
Nikki says
Wow! I made this as my son can’t currently have gluten. Served it to my ever-so-picky daughter, my 19 year old nephew, they didn’t even realize it was gluten free! Me neither!The taste, texture and flavor are rich and paired perfectly with strawberries and whip cream, no need for sugar on the berries since the cake was perfectly moist and sweet. Thank you!!
Ellen Winkler says
I absolutely love this cake. Have made it several times and each time everyone raves over it. One of my go-tos now. Thanks for sharing your amazing talent.
Jane Reitz says
This is the best gluten=free, dairy free recipe of any kind of cake let alone a super delicious buttery pound cake! I was looking for a cake like Nick’s Restaurant Butter Cake…this is almost better than that plus I can eat it. Audrey did a fantastic job of making suggestions that made this recipe fool-proof!
Mary Jo says
This is a delicious cake, as good as anything made with wheat flour. I only made 1/2 the glaze and it lacks nothing. Love your recipes Mama!
Lilly says
This was so fabulous that my chocoholic husband loved it. I would love to make it for Father’s Day as a chocolate cake. Can I add cocoa to his recipe and make it a fabulous chocolate cake?
Audrey says
Hi Lilly! I have never tried adding cocoa powder to the recipe. If you try it will you please tell me how it turns out? I am so happy that you enjoyed the pound cake. Thanks!
Susan says
I made this yesterday. Another simple and absolutely delicious recipe. I use gfJules flour, which is awesome. Thank you again, Audrey. My husband and I have been enjoying your recipes.
Laura Long says
Looks amazing, but is there an option that’s not using eggs? Also, can we use sugar in the raw or stevia instead of white sugar? Thanks in advance for your help.
Audrey says
Hi Laura! I have not tried this recipe with an egg-replacer or using a white sugar replacer. If you try it will you please let me know how it turns out? Thanks!
Grace says
Made this for Easter, this was great! Enjoyed by everyone. Thanks for the recipe!
Audrey says
Thank you so much Grace for the wonderful 5-star recipe review! I am so happy that everyone enjoyed the cake. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Linda says
My husband’s favorite is pound cake. When we went gluten free I tried a lot of recipes. This is now our go-to recipe. Making 2 this morning for a super-bowl party.
Audrey says
Thank you so much Linda for the wonderful 5-star recipe review! I am so happy that it’s your favorite pound cake and it’s your go-to recipe. Thanks again!
Ellen says
I love all your recipes?My question is my family can’t tolerate buttermilk! What can I substitute for the buttermilk to make it dairy free? Thank you so much for all your hard work in making gluten free/ dairy free people enjoy eating again?
Audrey says
Hi Ellen! I make my own dairy-free buttermilk by adding 1 tablespoon of white vinegar to dairy-free milk (almond, cashew or coconut milk) and allowing it to sit for a few minutes. You can also use lemon juice instead of the white vinegar. Thank you so much for your kind words and encouragement!
Gemma says
I have left a star rating before and also a comment, but I just had to again. A few months ago I had made this cake for my family and everyone loved it! Today I made it for my in-laws and again everyone was in love. It is truly amazing!
Audrey says
Thank you so much Gemma for the awesome 5-star recipe review! I am so happy that everyone loved it. You really made my day. Thank you again!
Kim says
I love this cake! I took it to work for a shower and a co-worker with celiac actually cried when she ate it because she hadn’t had cake that tasted good in years. I made it again last week for Father’s Day and served it with strawberries and whipped cream. I was really hoping for at least one piece leftover to have later, but no such luck! (And I am the only one on a gluten free diet!) Proof that you don’t need gluten to have a great dessert. Thanks for another great, easy to prepare recipe.
Audrey says
Thank you so much Kimm for the awesome 5-star recipe review! It makes my heart so happy to hear that you love the cake, especially that your celiac co-worker really enjoyed it too. I love topping this cake with strawberries and whipped cream too. My family always devours this cake. You are so welcome, I love sharing what I make for my family.
Coralie says
This is actually really good. I always loved Kentucky Butter Cake and when I went gluten-free, I grieved not having my favorite cake again. Then I stumbled upon this recipe! The results will vary depending on which flour you use. I used Cup4Cup Multipurpose and it turned out like a dream. My brother and nephew are not gluten free, but picky eaters like me and they even liked it. We all felt like it didn’t have the consistency of GF. We used it as the base of Strawberry Shortcake and it was delish!
Audrey says
Thank you so much Coralie for the wonderful 5-star recipe review! I am so happy that you found my recipe for your favorite cake and that you enjoyed it. That makes my heart so happy! I am glad to hear that the Cup4Cup worked beautifully with the recipe. I have not tried the Cup4Cup because it has dairy in it, but I know a lot of people love it. Thank you for sharing that with me. I am happy that your family enjoyed it as well. I love hear that people that don’t have to be gluten-free enjoys one of my recipes. I use this cake for strawberry shortcake all of the time. My family loves it! Thank you again!
Jen B. says
This cake has become our family favorite! My gluten eating family loves it and can’t get enough! The original recipe is amazing. I also use this recipe as a base for other types of cake. I’ve layered it with peaches and tonight I’m mixing in grated apples and cinnamon. No more boxed cakes for this girl! Thank you!
Audrey says
Thank you so much for the wonderful 5-star recipe review Jen! I am so happy that this cake is your family’s favorite and that it is easy to add layers of fruit to the cake. Thank you for sharing that tip, because I know it will help others. I love helping others and sharing what I make for my family, you are so welcome! Thanks again.
Cathy Schultz says
I am wondering if I could just half this recipe?? Just need enough for two GF (Allergies) people for 2 days of dessert.
Thanks, Cathy
Audrey says
Hi Cathy! I have never tired halving the recipe before. It would make for a smaller bundt cake. Do you have a small bunt cake pan? You could always freeze the cake for later too. I hope you enjoy it!
Gemma says
This cake is amazing! I made it for my sister’s birthday and everyone loved it. My dad asked me for the recipe before we left and my husband said it’s one of the best pound cakes he’s ever had.
Audrey says
Thank you so much Gemma for the wonderful 5-star recipe review! I am so happy that everyone loved the cake, especially that your husband said that it was one of the best pound cakes he’s ever had. Thank you again!
Jen says
This was fantastic! I made it this morning to try with my family, and they loved it! So, I made another one this afternoon to bring to work! I cannot wait to try it with homemade whipped cream and strawberries. I’m so happy to make something so delicious to share with my co-workers who have gluten and dairy intolerances:-)
Audrey says
Thank you so much Jen for the amazing 5-star recipe review! I am so happy that you enjoyed the pound cake. You really made my night, since you baked two of these cakes today. I hope your co-workers enjoyed the cake as well. I love this cake topped with strawberries and whipped cream. Thank you again!
Angela says
Baked up like a dream and tasted just like a glazed cake donut. It was absolutely phenomenal and the best gluten free cake I’ve baked in 20 years. Thank you for sharing this brilliant recipe!
Audrey says
Thank you so much for Angela for the wonderful s-star recipe review! I am so happy that you enjoyed the pound cake and that it was the best cake you have had in 20 years. Wow! That really blessed me. You are so welcome, I love sharing what I make for my family. Thanks again!
Jen B. says
This cake has become our family favorite! My gluten eating family loves it and can’t get enough! The original recipe is amazing. I also use this recipe as a base for other types of cake. I’ve layered it with peaches and tonight I’m mixing in grated apples and cinnamon. No more boxed cakes for this girl! Thank you!
Audrey says
Thank you so much Jen for the awesome 5-star recipe review, it really made my night! I am so happy that the Kentucky butter bundt cake has become your family’s favorite cake. Thank you for sharing that you have layered it with fruit, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thank you again!
Edie says
It was delish each time I’ve made it ! So simple and ???? tasty!
Thanks for a great GF recipe
Audrey says
Thank you so much Edie for the wonderful 5-star recipe review! I am so happy that you enjoyed the butter pound cake. You are so welcome I love sharing what I make for my family. Thanks again!
Angela says
What a fantastic recipe!!!! Best GF cake I’ve had in decades. I followed the recipe using all dairy ingredients. Thank you!
Audrey says
Thank you so much Angela for the wonderful 5-star recipe review! I am so happy that it was the best cake you have had in decades. It really makes my heart happy to hear when people enjoy the recipes I share. You are so welcome I love sharing what I make for my family. Thank you again!
Joansy says
I made this today, and it is just delicious! It has a beautiful crumb, and everyone (even those not gluten free) enjoyed a slice. Thanks for this wonderful recipe, I will definitely make this again and again!
Audrey says
Thank you so much Joansy for the amazing 5-star recipe review! I am so happy that everyone enjoyed the cake. It’s one of my family’s favorites. You are so welcome, I love sharing what I make for my family. Thank you again!
Brandy Hambright says
Can you make this in a muffin pan maybe? My son lives muffin size. This recipe looks delicious
Audrey says
Hi Brandy! I have never tried this recipe in a muffin pan. If you try it will you please let me know how it turns out? I hope you and your son enjoy the cake.
Debbie says
Is there any way to cut down the sugar a little bit or use a substitute for part of the sugar and still keep it as the recipe?
Audrey says
Hi Debbie! I have never reduced the sugar in the recipe before. Sugar in a recipe not only sweetens the cake but also add moisture. If you try it will you please let me know how it turns out? I hope you enjoy the cake. Thanks!
Barb says
Thank you for the pound cake recipe, I couldn’t find one anywhere but I knew that I would find one on Facebook, I’ll bake it soon, thanks again, can hardly wait to taste it.
Barbara
Audrey says
You are so welcome Barb, I love sharing what I make for my family. I hope you enjoy it!
Martha Daniher says
Thank you for this recipe. It is one of the best gluten free cakes I have made. The texture is velvety and the glaze is delicious. Resisting a 2nd slice is almost impossible. I will definitely be making this cake again and again.
Audrey says
Thank you so much Martha for the wonderful 5-star recipe review! I am so happy that you enjoyed the pound cake. I know I can never resist a second piece either. It’s one of my family’s favorite cakes. You are so welcome, I love sharing what I make for my family. Thank you again for the kinds words and your review!
Bree says
Has anyone tried this with a substitute for the eggs?
Audrey says
Hi Bree! I have not tried it with an egg substitute. Recently I have been trying my recipes with Bob’s Red Mill egg replacer but I have not tried it with this recipe yet. If you try it will you please let me know how it turns out?
Bree says
Has anyone tried this with a substitute for eggs?
Audrey says
Hi Bree! I have not tried this recipe with egg replacers. If you try it will you please let me know how it turns out? Thanks!
Sarah says
Made this for my daughter’s birthday last night. It was AMAZING! Thank you for sharing this recipe. It is hard to find good (uncomplicated) gluten free dessert recipes.
Audrey says
This makes my heart so happy to hear Sarah! Thank you so much for the wonderful 5-star recipe review. You are so welcome, I love sharing what I make for my fmaily. I am so happy that you enjoyed the butter cake for your daughter’s birthday!
Nita says
Can you use coconut flour. If so how much. As a diabetic gluten free person, I need to change the carbs. Or would you use a combo of almond flour/ coconut flour.
Audrey says
Hi Nita! I have never tried this cake with either coconut flour or almond flour. I do not think that either of those flours will work. Take a look at my Paleo cupcakes or muffins recipes. The muffins use almond flour and the Paleo chocolate fudge cupcakes use a coconut and almond flour mix.
Leah says
This cake was fun to make with my daughter and it turned out perfectly! It was the best cake I’ve ever had that I’ve baked myself and my entire family loved it too. Homemade whipped cream and strawberry sauce went perfectly! I’m definitely going to be making this again!
Audrey says
Thank you Leah for the wonderful 5-star recipe review! I am so happy that you enjoyed making the gluten-free Kentucky Butter Pound Cake with your daughter and your family enjoyed it! I love baking with my daughter too. It’s one of my family’s favorite cakes. Yum homemade whipped cream and strawberry sauce sounds divine!
Amy says
O.M.G. YUM. This was beyond delicious. Thanks!
Audrey says
I am so glad that you enjoyed it! It’s one of my family’s favorite cakes. Thank you so much for the wonderful 5-star recipe review Amy.????
Judith Golden says
This is a great recipe. Many times, gf pound cakes are so gummy. Not this one. It has great texture as well as tastes great. We all loved it. Thanks so much for this recipe.
Audrey says
I am so happy that you enjoyed it Judith! You are so welcome, I love sharing what I make for my family.
Renee Goerger says
This is one beautiful cake and perfect for strawberry shortcake! It looks so pretty on the plate!
Audrey says
Thank you so much Renee and for the wonderful 5-star recipe rating! This cake is perfect for strawberry shortcake.
Claire says
We just LOVE this cake!!!! It was so easy to make and I get such a sense of satisfaction when I pour over that butter glaze.
My Dad has to follow a GF diet so it is always my go to when I have to make him a cake!
Audrey says
I am so happy that you and your family love this cake Claire! I love the butter glaze too. That’s awesome that you make it for your Dad and support him with his gluten-free diet. Thank you so much for the wonderful recipe rating!
Denay DeGuzman says
Ahhh….this moist, buttery, Kentucky butter cake was amazing! After a get together here at the house, not a crumb was left on the cake stand. This recipe was enjoyed by all!
Audrey says
I am so happy to hear that everyone enjoyed the cake Denay! My whole family loves this cake too. Thank you so much for the wonderful recipe rating!
GF Mars Mom says
Thank you so much for the recipe, it made a special birthday cake. I altered it a bit for ease; and to contain less dairy by using coconut oil in place of butter, and soy milk in place of cow milk. I still used the vinegar. I used one pack of great value gf yellow cake and one pack of Pillsbury gf yellow cake in place of the dry ingredients and sugar. The Pillsbury would have been too dry and the great value too wet on their own. We glazed individual slices instead of the whole cake. Even eating a slice without the glaze was delicious. I credit your egg and vinegar and vanilla ratios. Thanks for a winning recipe!
Audrey says
I am so glad that you enjoyed it and was able to modify it to your dietary needs. You are so welcome! I love sharing what I make for my family.
Lisa says
The cake baked up nicely and was very good. It had good flavor and texture. It is a keeper for me.
Audrey says
Hi Lisa! I am so glad that you enjoyed it! It’s great with strawberries and whipped cream too.