Gluten-Free Kentucky Butter Pound Cake
Published
A moist and buttery gluten-free Kentucky butter pound cake topped with a perfectly sweet glaze that forms a delightful, crunchy crust. This timeless dessert is a guaranteed crowd-pleaser, and no one will believe it’s gluten-free.
This gluten-free buttermilk pound cake takes indulgence to the next level with a rich, buttery syrup that soaks into every bite, creating a sugary, glazed-donut-like crust. The syrup not only adds extra moisture but also enhances the cake’s sweetness, making it irresistibly delicious.
Moist, buttery, and topped with a crunchy, caramelized glaze, this classic Kentucky butter pound cake is a hit with everyone—even those who aren’t gluten-free! It’s my go-to dessert for gatherings, often served with fresh berries and a dollop of whipped cream for the perfect finishing touch.
Gluten-Free Kentucky Butter Pound Cake
Ingredients
- 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
- 1/2 teaspoon baking soda
Glaze
- 1/3 cup unsalted butter, Dairy-free use Smart Balance butter
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
Instructions
- 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 2 cups 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 3/4 cup 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.
Notes
- Please use the scoop and level method when measuring gluten-free flour, or you could get more flour than the recipe calls for.
- It’s best to use room-temperature ingredients when baking. This helps ensure the proper texture, consistency, and structure of the cake.
- Beating the eggs and sugar together first is a crucial step in getting the classic light and airy texture to the pound cake. This method promotes bubbles that develop during baking.
- For a dairy-free option, use Smart Balance Butter and unsweetened almond milk.
- Store the cake tightly wrapped in plastic or in an airtight container. For longer storage, freeze individual slices and thaw as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Kentucky Butter Pound Cake
Gather all your ingredients.
Preheat the oven to 325°F and heavily spray a 14.5 cup bundt pan with coconut oil or another gluten-free cooking spray. Make the buttermilk by combining 1 cup milk and 1 tbsp white vinegar in a bowl and setting it aside to rest for a few minutes.
Using a hand or stand mixer, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until fluffy.
Pour in 1 tbsp vanilla extract and 4 large eggs and mix until smooth.
Add 1 tsp baking powder, ½ tsp baking soda, and 3 cups of gluten-free flour to the mixture and continue to mix until combined. Once you add the gluten-free flour, mix only until combined. Overmixing can make the cake dense or gummy.
Pour in the homemade buttermilk and mix to combine all the ingredients. The cake batter should be very thick.
Pour the batter into the greased bundt pan and bake on the middle rack for 70 minutes. A toothpick should come out clean when inserted in the middle.
Make the glaze in a small saucepan over medium-low heat. Melt ⅓ cup unsalted butter and then add ¾ cup granulated sugar, 2 tsp vanilla extract, and 2 tbsp water. Bring the mixture to a very low boil, then reduce to a simmer for 1 minute until the sugar is dissolved.
Poke holes all over the bottom of the cake (I used a chopstick) while the cake is still in the pan.
Pour the vanilla glaze evenly over the cake and let the cake cool completely.
Once cooled, invert the cake onto a serving plate and sprinkle with powdered sugar. Cut, serve, and enjoy!
Serving Suggestions
This is my go-to cake when making a dessert for friends and family that is gluten-free. I usually serve it with fresh berries and whipped cream.
Storage Instructions
Store the cake tightly wrapped in plastic or in an airtight container. For longer storage, freeze individual slices and thaw as needed.
Has anyone tried this as a pineapple upside down cake?
Please note that the printable version of the recipe says to mix the butter with 3/4 C sugar. I figured the rest of the sugar would be added with the dry ingredients, but no mention of it. Here I see you say to mix all 2 C of the sugar with the butter.
Hi Marta, We updated it so it would be more clear.
Can the vinegar be left out? I have silent reflux and cannot have anything acidic.
Hi Carla, If leaving it out, I would substitute the buttermilk with plain yogurt in the same amount.
I was looking for a gluten free dairy free cake to bake this week to make strawberry shortcakes with for my best friend’s family and most of what I saw was uninspired. Until this one. I am SO glad I found this website! I baked this poundcake this morning using my brand new Bob’s Red Mill and Smart Balance in a 9 X13 pan. The only thing I did was reduce the cook time by a quarter due to the different pan size, just because that’s what I had on hand. It was so good! I love to bake, and have made pound cake before, this was no harder and wasn’t dry at all. After it cooled, we used a small cup to cut out circles and I cut them open like biscuits. But wow, were they so much better. I’m allergic to red food dye & sulfates, but this is my first try at something her whole family can eat. Overwhelming success. Huge smiles and great raves from all five kids. Thank you so much for sharing! It was a truly wonderful day.
This cake is lovely. I didn’t make the glaze as by the time it was cooled I couldn’t be bothered, but it was delicious without it. I’ll definitely be making this again!
So happy to have found a baker/cook that knows gluten free cooking!!! Thanks so much🦋
Can this be made with coconut or almond flour?
Hi Jeannie, we do not recommend attempting this recipe with coconut or almond flour.
This is my go to dessert when I want to impress. I serve it with a maple pecan bourbon sauce, fresh fruit (cherries, berries, whatever is in season) and bourbon whipped cream. It’s amazing.
Everyone enjoyed it and I was asked multiple times if it was really gluten and dairy free!
Great ,flavorful cake! It doesn’t taste gluten free. I added a little lemon flavoring to the cake. Delicious!!!!
Can I use a different pan or 9X13 baking dish. I don’t have a bundt pan.
Hi Debra! You could halve the recipe and bake it in two loaf pans, which will require a bit less time to bake so watch it carefully. You could also bake it in a 9×13 pan, which will likely require a bit longer in the oven.
I made this cake last night… delicious!!!
Too much for one person. I will have to freeze it, hopefully will taste as good once thawed.
My husband loves this cake n my daughter they love the crust . And it’s so easy to make .
Made this for the first time last night. It was so easy and so good! My older daughter loved it despite being the most critical gluten eater in the house, and my younger one said she is “obsessed” with this cake! I definitely will make this again!
I didn’t have almond milk but it still worked! Made it with my grandkids and they loved it☺️
This is my new favorite cake! Wow, so delicious, especially with strawberries and whipped cream. I loved it as is but I might try cutting the sugar down next time or at least halving the icing as it is very sweet. You have quickly become one of my favorite gluten free resources. Thank you!!
One of the best GF recipes I have ever tried! Thank you so much for creating this recipe and sharing.
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.
This turned out delicious! Best gf cake I have made! So yummy!
Best pound cake I have ever had!! Made it for my wife’s birthday (she is gluten intolerant) with Better Batter gf flour and regular buttermilk. As with your other recipes I found the video clip on what things should look like while making this cake to be extremely helpful. No surprises when indeed it was a very thick batter. The glaze that soaked into the cake while cooling is a really nice touch!
This cake was a huge hit with my family and friends! Thanks for taking the time to make these recipes and share them. Also happy you included it in the cookbook. 🙂
This is the best pound cake recipe that I have ever eaten!!! It is so moist and delicious!!! I would give it 10 stars if they had them!!! Thank you so much for sharing this with us!!! Tracy
Another great recipe! Made this last night using gf jules flour, went straight by the recipe and it turned out great. I cut it in half and shouldn’t have as it’s almost gone already. Thank you, Audrey, for another delicious dessert!
I’ve been trying to make a gluten free pound cake for years and they always turn out entirely too dense. I used a few pound cake tips from bon appetit, primarily to cream the sugar and butter for what feels like forever, and then some more, and to make sure the butter and sugar are truly room temp. BA said to leave it out “for a few hours” LOL. I also relied on a few gluten free baking tips from the Larder – basically mix your batter for longer to get more air into the batter and to let it rest for 30 min before baking so that the flours absorb the moisture. I subbed cup 4 cup in this recipe because I prefer it to other gluten free flours and the cake came out perfectly. So grateful for this. I haven’t had a decent homemade pound cake in years and it was very close to what I was used to eating growing up. Thank you!
I typically am very annoyed by reviewers who changed the recipe, but I hope this is not annoying. I have been very sad this holiday season, missing my family and some favorite treats. I decided to try modifying this recipe to see if I could enjoy the essence of swedish coffee bread (a yeast bread) but with the gluten free flour I already had at home. I added 1tsp of cardamom and reduced the sugar to 1.5 cups (and left off the glaze). I cried while I ate it bc it was just what I was hoping for. Thank you for this recipe. I will definitely also try it unmodified.
This makes my heart so happy to hear Charissa! I will have to try your version sometime. I have never had Swedish coffee bread before. Thank you so much for the wonderful review and for sharing your modifications.
I have been looking for a pound cake recipe i had a craving for pound cake and with all my food allergies i didn’t think i would find a tasty recipe like yours. I made this recipe yesterday I am gluten-free and dairy free and have an allergy to eggs. Basically I’m vegan. I converted the recipe with fantastic results. I ate 2 slices right after it was cool. I used King Arthur’s 1 to 1 all purpose flour, Earth balance butter and just eggs. I was extremely surprised and happy how amazing the recipe came out. I have tried many other recipes with many fails. This recipe is great and i will keep as my go to recipe. Thank You for sharing this recipe!
I love this blog! Every recipe I have tried turned out well. I added some lemon juice to the cake and the glaze, and it turned out amazing!
Thank you so much Joann! You really made my day.
I love pound cake and have made this one(dairy free also) many times. It’s hard to just have one slice a day.
I made this recipe for Easter and turned out great! Everyone loved it. The only thing different is I didn’t add the glaze- instead I made a homemade chocolate buttercream icing with baileys and decorated it. Everyone loved it even though it was gluten free- excellent! Thank you!
Insanely good. I halved the recipe and made it in a 6″ Bundt pan in the air fryer. I still had too much batter, so I microwaved a couple of mug cakes with it. Both were good, but the finished Bundt was awesome.
Great receipt, I sub egg with Flax seed and milk with oat milk. Half the amount as I don’t want to end up with a big pan of failed cake. Should have gone for the full one as kids love it so much.
So moist and flavorful. Made this for a little girl’s birthday. She was thrilled.
The glaze frosting knocks it out of the park!
Wow! I made this as my son can’t currently have gluten. Served it to my ever-so-picky daughter, my 19 year old nephew, they didn’t even realize it was gluten free! Me neither!The taste, texture and flavor are rich and paired perfectly with strawberries and whip cream, no need for sugar on the berries since the cake was perfectly moist and sweet. Thank you!!
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.
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!
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!
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?
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!
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.
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.
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!
Made this for Easter, this was great! Enjoyed by everyone. Thanks for the recipe!
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!
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.
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!
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?
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!
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!
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!
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.
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.
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!
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!
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!
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.
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
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!
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.
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!
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:-)
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!
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!
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!
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!
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!
It was delish each time I’ve made it ! So simple and ???? tasty!
Thanks for a great GF recipe
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!
What a fantastic recipe!!!! Best GF cake I’ve had in decades. I followed the recipe using all dairy ingredients. Thank you!
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!
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!
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!
Can you make this in a muffin pan maybe? My son lives muffin size. This recipe looks delicious
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.
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?
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!
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
You are so welcome Barb, I love sharing what I make for my family. I hope you enjoy it!
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.
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!
Has anyone tried this with a substitute for the eggs?
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?
Has anyone tried this with a substitute for eggs?
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!
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.
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!
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.
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.
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!
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!
O.M.G. YUM. This was beyond delicious. Thanks!
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.????
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.
I am so happy that you enjoyed it Judith! You are so welcome, I love sharing what I make for my family.
This is one beautiful cake and perfect for strawberry shortcake! It looks so pretty on the plate!
Thank you so much Renee and for the wonderful 5-star recipe rating! This cake is perfect for strawberry shortcake.
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!
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!
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!
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!
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!
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.
The cake baked up nicely and was very good. It had good flavor and texture. It is a keeper for me.
Hi Lisa! I am so glad that you enjoyed it! It’s great with strawberries and whipped cream too.