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.
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.
- 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.
- 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.
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.
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.
This gluten-free butter pound cake is so delightful served by its self, but is also perfect for strawberries and whipped cream.
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.
Recipe adapted from Cooking Panda
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!
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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.
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.
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!
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!
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.
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.
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.😊
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!
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.