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
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 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!
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!
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!
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!
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.
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!