Description
This gluten-free pound cake is perfect for any occasion—moist, buttery, and easy to customize! Let me know how it turns out or if you have any questions. 😊
Ingredients
Scale
- 1 ½ cups (180g) gluten-free all-purpose flour blend (make sure it contains xanthan gum or add 1 tsp)
- 1 ½ cups (300g) granulated sugar
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder (gluten-free)
- ¼ tsp salt
- ¼ cup (60ml) milk (or dairy-free milk like almond or oat milk)
- Optional: ½ cup (120g) sour cream or cream cheese for extra moisture (can be swapped with plain yogurt)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan (or bundt pan) with gluten-free flour, or line it with parchment paper for easy removal.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. This usually takes about 4-5 minutes. You can use an electric mixer or a hand whisk for this step.
- Add the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature for a smoother batter.
- Stir in the vanilla extract. Then, in a separate bowl, sift together the gluten-free flour blend, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with the flour mixture, then add a little milk, and continue until all ingredients are incorporated. Be sure to mix gently to avoid overworking the batter, which could lead to a dense cake.
- Add the optional sour cream or cream cheese for added moisture and mix it in thoroughly.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, the baking time may vary, so keep an eye on it.
- Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Serve and enjoy! For an extra touch, top with fresh fruit, whipped cream, or a dusting of powdered sugar.
Notes
- Store the cake in an airtight container at room temperature for up to 4 days.
- For longer storage, you can freeze the cake by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. Thaw at room temperature when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (from a 9-inch loaf pan, yielding 8-10 slices)
- Calories: 250–300 calories per slice
- Sugar: 18–22g per slice
- Sodium: 80–100mg per slice
- Fat: 15–18g per slice
- Saturated Fat: 9–12g per slice
- Unsaturated Fat: 5–7g per slice
- Trans Fat: 0g
- Carbohydrates: 25–30g per slice
- Fiber: 1–2g per slice
- Protein: 3–4g per slice
- Cholesterol: 55–70mg per slice