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
Traci says
One of the best GF recipes I have ever tried! Thank you so much for creating this recipe and sharing.
Colleen Schoenthal says
I’ve now used this recipe at least 3 times already, so I thought I should finally write a review. It is so quick and easy, I now make it for events were the guests are not gluten free. I always get such positive comments on how moist and delicious these cakes are. I do not have a large Bundt pan, but I have a set of mini-bundtlettes. Because of the smaller size, I bake at 350 for 25 minutes. Never have had a dud with this one.