Gluten-Free Kentucky Butter Pound Cake
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.
Servings: 16 servings
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 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 the 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.
Video
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
Serving: 1slice | Calories: 372kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 85mg | Potassium: 45mg | Fiber: 2g | Sugar: 36g | Vitamin A: 557IU | Calcium: 60mg | Iron: 1mg