A classic made gluten free! This one bowl gluten free pound cake is made extra special with a generous scoop of sprinkles and finished with a simple vanilla icing. It’s moist, tender and so easy to make.
I often reserve funfetti cakes for birthdays and other celebrations, but I’ve had this gluten free pound cake in mind for a while and thought it would be so fun to add sprinkles!
This recipe is tender, dense and buttery and tastes exactly like you remember, only without the gluten.
Traditional pound cake gets its name because it’s made with a pound of flour, a pound of butter, a pound of sugar and a pound of eggs.
Using gluten free flour calls for gluten free recipes, so this recipe uses a slightly different formula than the classic. But don’t worry, you still get the same rich flavor as a traditional loaf. Try my gluten free birthday cake next!
How to make gluten free pound cake
Before doing anything, make sure your eggs and butter are at room temperature. It’s is essential for good pound cake!
Preheat the oven to 350 degrees Fahrenheit. Add the butter and sugar to a bowl or bowl of a stand mixer and cream together for 30 seconds or until well incorporated.
With the mixer running, beat in the eggs one at a time, then the extra egg yolk. Beat in the vanilla.
Turn off the mixer and fold in the dry ingredients. Fold in the greek yogurt.
Fold in the sprinkles, then transfer to a lined loaf pan and spread the top out evenly.
Bake for 60-70 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan for about 15 minutes, then lift out onto a wire rack to finish cooling.
To make the icing, whisk together all ingredients, adding more milk as needed to thin it out, but I prefer it thick for this recipe!
When the cake has cooled completely (2-3 hours) add the icing on top, slice and enjoy!
Importance of room temperature ingredients
This is SO important for a gluten free pound cake! If you add cold eggs to room temperature butter, the butter will clump and won’t bake up properly.
To bring cold eggs to room temperature, place them in a warm water bath and allow them to sit for about 15 minutes. For butter, I like to just stick the sticks in my bra, lol. It softens them up within a few minutes!
How to keep cake moist
The high butter and therefore fat content of this pound cake will work to keep it very moist. I also opted for a bit of greek yogurt to round out the flavors and texture, so you should have no problem with it getting dry.
Another key is the extra egg yolk. I originally tested this with just the three eggs, but the extra yolk adds a richer and more moist cake.
As far as keeping it moist after it bakes, be sure to keep it covered tightly so it doesn’t dry out!
Frequently asked questions
How long does it keep?
At room temperature, it will keep for about 3 days, just be sure to wrap tightly. You can also store it in the fridge for up to 5 days. It will firm up a bit in the fridge, but it will still be delicious.
You can freeze pound cake once it’s baked, just let it cool completely, slice, and wrap each piece in plastic wrap, then place in a ziplock bag to avoid freezer burn.
Can I make it without sprinkles?
Absolutely! Just omit the sprinkles and serve it like traditional pound cake with berries and whipped cream. Delicious either way!
What flour is best?
I used the Bob’s Red Mill 1:1 all purpose flour which I recommend for this recipe! You are welcome to try a different blend, but I cannot guarantee the results. Just be sure it has xanthan gum in the mix!
Can I make it vegan or dairy free?
You can make it dairy free by using dairy free butter and dairy free greek yogurt. I love the Earth Balance sticks and Kite Hill Greek Style Yogurt.
However, the eggs are a key ingredient here and I do not recommend leaving them out. You need three whole eggs plus an egg yolk which will bind the ingredients together and keep the cake moist!
Eggs are also very important for helping gluten free cakes rise. The eggs plus baking powder will help the cake rise and give it a nice texture.
Try these recipes next!
Gluten Free Funfetti Pound Cake
by: claire cary
- 1 cup room temperature butter I used dairy free
- 1 cup white cane sugar
- 3 eggs room temperature
- 1 egg yolk in addition to the 3 eggs
- 1 tablespoon vanilla extract
- 3 tablespoons greek yogurt I used dairy free
- 1 ½ cups powdered sugar
- 2 tablespoons vanilla greek yogurt I used dairy free
- 2 tablespoons milk or more as needed to thin
- Before doing anything, make sure your eggs and butter are at room temperature. It's is essential for good pound cake!
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter and sugar to a bowl or bowl of a stand mixer and cream together for 30 seconds or until well incorporated.
- With the mixer running, beat in the eggs one at a time, then the extra egg yolk.
- Beat in the vanilla.
- Turn off the mixer and fold in the dry ingredients. Make sure to spoon and level the flour to measure. Fold in the greek yogurt.
- Fold in the sprinkles.
- Transfer to a lined loaf pan and spread the top out evenly.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for about 15 minutes, then lift out onto a wire rack to finish cooling.
- To make the icing, whisk together all ingredients, adding more milk as needed to thin it out, but I prefer it thick for this recipe!
- When the cake has cooled completely (2-3 hours) add the icing on top, slice and enjoy!