This gluten-free Kentucky Butter Cake is a simple pound cake that is moist, buttery and coated with a sweet buttery glaze that creates a perfect sweet crunchy crust. With a dairy-free option.
Gluten-Free Pound Cake
My husband loves creme cakes. Creme cakes are a super moist bundt cake covered in a sugar glaze.
I wanted to try and make him a gluten-free version and stumbled upon a Facebook video from Cooking Panda for a Kentucky Butter Cake.
This is a popular tried and true pound cake recipe that has been around for a long time. I knew I had to try and modify the recipe to make a gluten-free version.
This Gluten-Free Kentucky Butter Cake is more like a butter pound cake, rather than a creme cake. Its flavor also reminds me of a glazed cake donut.
Easy Butter Pound Cake Recipe
This is one of the easiest butter pound cakes you will ever make. It is a one-bowl cake batter that is quickly whipped up with just a few simple ingredients.
How To Make Gluten-Free Pound Cake In A Few Easy Steps
In just a few easy steps you can make this gluten-free Kentucky Butter Cake.
- Mix all of the butter pound cake ingredients in a large bowl until it is fully combined. This is a really thick cake batter and it will fill up almost the whole bunt pan.
- Grease the bundt cake pan heavily with gluten-free cooking spray or butter. ( I have a Nordic Ware Bundt Pan.)
- Pour the cake batter into the bundt pan and bake for 70 minutes at 325° F. (photo 1)
- Right before it’s time for the cake to come out of the oven, make your butter sauce.
- Once you take the cake out of the oven, poke holes all over the top of the cake. (photo 2)
- Pour the butter sauce all over the warm cake still in the pan. (photo 3)
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. (photo 4)
- Store leftovers in an air-tight container.
Gluten-Free Flour
For this recipe, I used 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.
Pro Tip
The best way to measure gluten-free flour is the “spoon & level” method. Start by using a spoon and scoop the flour into the measuring cup. After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
Dairy-Free Baking
I have also included a dairy-free option to my gluten-free Kentucky pound cake recipe. My husband, my youngest son, and I are all dairy-free. For the dairy-free option, I used Smart Balance butter and almond milk.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy a gluten-free and dairy-free butter pound cake.
Pound Cake Serving Ideas
This gluten-free butter pound cake is so delightful served by its self, but is also perfect for strawberries and whipped cream. This cake would also be great for using in a trifle dessert.
It is a one bowl wonder bundt cake that is simple, moist, buttery and coated with a sweet buttery glaze that creates a perfect, sweet, crunchy crust.
Looking for more gluten-free cake recipes? Check out these gluten-free dessert recipes.
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Gluten-Free Kentucky Butter Pound Cake
Ingredients
Cake:
- 1 cup butter dairy-free use Smart Balance of Earth Balance butter
- 2 cups sugar
- 4 eggs
- 1 tablespoon pure vanilla extract
- 3 cups gluten-free all-purpose flour (I like Pillsbury gluten-free)
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum , leave out if your flour already has it in it.
- 1 cup buttermilk Dairy-free use cashew, almond or rice milk Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes.
Glaze:
- 1/3 cup butter melted (dairy-free use Smart Balance of Earth Balance butter)
- 3/4 cup sugar
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
Instructions
Cake:
- Preheat oven to 325° F.
- Spray bundt pan with gluten-free cooking spray.
- In a large bowl, cream butter and sugar together with your mixer.
- Add the rest of the cake ingredients to your bowl and mix until fully combined. The batter will be very thick.
- Pour the batter into the greased bundt pan and bake for 70 minutes until a toothpick entered into the center comes out clean.
Glaze:
- Combine all ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake with a knife 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.
- Enjoy!
Notes
- 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.
- Please use the scoop and level method when measuring gluten-free flour.
- For the dairy-free option, I used Smart Balance butter and almond milk.
- I use a Nordic Ware Bundt Pan.
- Store leftovers in an air-tight container.
- Mama says "Make sure you check all your labels!"
Nutrition
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.