An easy recipe for gluten-free pound cake. A simple buttermilk pound cake that is moist, buttery, and coated with a glaze that creates a perfect sweet crunchy crust. This gluten-free cake recipe also has a dairy-free option.
1cupunsalted butterDairy-free use Smart Balance butter.
1tablespoonpure vanilla extract
3cupsgluten-free all-purpose flour with xantham gumI 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.
1teaspoongluten-free baking powder
⅓cupunsalted butterDairy-free use Smart Balance butter.
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.
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.
I bake with 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 or you could get more flour than the recipe calls for.
For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.