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.
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.
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.
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
- 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.
- 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
- 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.
- 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.
- 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!"