a slice of gluten-free butter pound cake on a plate with a bowl of strawberries and coffee in the back ground
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5 from 20 votes

Gluten-Free Kentucky Butter Pound Cake

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.
Course Dessert
Cuisine American
Keyword gluten-free butter pound cake, gluten-free cake, gluten-free pound cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 372kcal
Author Audrey from Mama Knows Gluten Free



  • 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.
  • Enjoy!


  • I like Pillsbury gluten-free flourNot 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!"


Serving: 1slice | Calories: 372kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 201mg | Potassium: 64mg | Fiber: 2g | Sugar: 36g | Vitamin A: 555IU | Calcium: 54mg | Iron: 1mg
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