Meal Type » Desserts » Gluten Free Pound Cake

Gluten Free Pound Cake

Name: Gluten Free Pound Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 cup unsalted butter (room temperature ); 1 1/8 cup white sugar (1/8 cup = 2 tablespoons); 3 eggs (room temperature); 1 egg yolk (in addition to the 3 eggs); 1 tablespoon vanilla extract; 1/4 cup greek yogurt (room temperature); 1/4 teaspoon almond extract; 2 cups gluten free all purpose baking flour; 2 tablespoons corn starch; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Claire Cary

5 from 8 votes

July 21, 2023

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A classic made gluten free! This one bowl gluten free pound cake is moist, tender and so easy to make. With almond and vanilla extract for lots of flavor. Serve with whipped cream and berries for a fresh dessert!

gluten free pound cake sliced on parchment paper

I absolutely love pound cake in the summer. A thick slice topped with berries and whipped cream just screams a summer night to me.

This recipe is tender, dense and buttery and tastes exactly like you remember, only without the gluten. This recipe originally had sprinkles to make it funfetti, but I decided to re-do it and make it a classic. However, if you like a funfetti option, just add in 1/2 cup of sprinkles!

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.

Since we’re using gluten free flour, 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.

If you love this recipe, try my gluten free lemon drizzle cake, gluten free bundt cake or gluten free birthday cake next!

Before we get started…

Room temperature ingredients are key for this gluten free pound cake!
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!
An aluminum loaf pan works best to ensure even heat distribution.

How to make gluten free pound cake

Before doing anything, make sure your eggs, yogurt 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, almond extract and greek yogurt.

Turn off the mixer and fold in the dry ingredients. Make sure to spoon and level the flour to measure. The batter will be on the thick side. Transfer to a lined loaf pan and spread the top out evenly.

Bake for 60-70 minutes or until a toothpick comes out clean. 65 is usually perfect in my oven but all ovens are different.

Remove from the oven and let cool in the pan for about 15 minutes, then lift out onto a wire rack to finish cooling for at least 1 hour. Slice and serve with berries and whipped cream or enjoy as is!

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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! I like to let it cool, slice, then store in an air tight container which will keep it fresh. Same with my orange olive oil cake!

gluten free pound cake on a plate with whipped cream

How to store

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 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. Without them, the cake will be dense and gummy.

gluten free pound cake on a plate with berries on top

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