Gluten-Free Pound Cake

Last Updated on April 2, 2026 by Sarah Leadon

There’s something timeless about gluten-free pound cake. It’s rich, buttery, and perfect with a cup of tea. Plus, you don’t have to spend hours in the kitchen to make it.

This gluten-free pound cake is the kind of cake you can dress up with glaze, berries, or powdered sugar for any occasion. Whether you’re baking for yourself or sharing with friends, this cake is a guaranteed crowd‑pleaser.

Ingredients

This is a simple gluten-free pound cake recipe. You don’t need any fancy ingredients like cream cheese. Just simple ingredients like a good gluten-free flour blend.

• Butter – This gluten-free pound cake recipe contains a lot of butter (2 cups or 1 pound to be exact), partly because it’s made in a bundt pan and not a loaf pan. Use room temperature butter for best results.
• Sugar – Sugar makes the cake sweet. Sugar also helps create a tender crumb and a golden crust.
• Eggs – Eggs add moisture, richness, and structure. They help the cake rise and hold together.
• Gluten-free flour – Every gluten-free flour will react differently. So use a gluten-free flour you know and love. Also, make sure you use a gluten-free all-purpose flour that has xanthan gum. It will give the cake the right structure and keep it from crumbling.

Scroll down to the recipe card to see the full list of ingredients and measurements.

How To Make Gluten-Free Pound Cake

Set your oven to 325°F (162°F). Usually, pound cakes are baked at 350°F (176°F). I tried baking it at 350°F, but the outside sets before the inside of the cake cooks. Baking the pound cake at a lower temperature helps it cook evenly.

Spray a silicone Bundt cake pan with nonstick cooking spray. Set it aside.

Combine the gluten-free all-purpose flour, baking powder, and salt in a large bowl. Set aside.

Next, beat the butter and sugar in a large bowl with a hand mixer until it is light and fluffy. If you don’t have a hand mixer, you can make the gluten-free pound cake in a stand mixer using the paddle attachment.

Beat in the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla extract.

Start by adding 1/3 of the dry ingredients to the batter. Mix just until combined. Next, pour in half of the milk and mix again. Add another 1/3 of the dry ingredients, followed by the remaining milk. Add the remaining dry ingredients. Mix until combined. This alternating method helps the batter come together evenly, giving your pound cake the perfect texture.

Add the pound cake to the prepared pan. Spread it into an even layer. Bake for 45-60 minutes until a skewer or toothpick inserted into the pound cake comes out clean.

Let the pound cake cool in the Bundt pan for 10 minutes, then carefully turn it out on a cooling rack. Let the cake cool completely.

You can eat the pound cake as is. I heated some cream cheese glaze in the microwave for 30 seconds, then drizzled it on top of the pound cake before serving.

Tips For Making Gluten-Free Pound Cake

• Use room temperature ingredients. They will blend together smoothly.
• Grease your Bundt really pan well. Gluten-free cakes can stick more easily. So coat every nook and cranny with butter or nonstick spray. Better yet, use a silicone Bundt pan. The cake will come right out of the pan.  
• Let your gluten-free pound cake cool completely before you cut it. I know it’s almost impossible, but if you don’t want your cake to fall apart, you need to leave it alone and let it cool completely.

Serving Suggestions

Pound cake is delicious on its own. These serving suggestions will make it taste even better:

• whipped cream
• fresh berries
• vanilla or butter pecan ice cream
• cream cheese glaze
• caramel sauce

How To Store Gluten-Free Pound Cake

You can store leftover pound cake in an airtight container. Alternatively, you can wrap the cake tightly with plastic wrap. The pound cake will stay fresh for 2-3 days.

You can also store it in the fridge. But wrap it really well with plastic wrap to make sure it doesn’t dry out. The cake will last in the fridge for 5-6 days.

You can also freeze the pound cake. Cut the leftover cake into slices, then wrap each slice with plastic wrap. Place them in a freezer bag. It will last for 3 months.

Let the gluten-free cake come to room temperature or reheat the slices individually in the microwave for 20-30 seconds until warm.

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Gluten-Free Pound Cake

Recipe by Sarah Leadon

0.0 from 0 votes

Course: DessertCuisine: gluten-freeDifficulty: Easy

Servings: 10

1/2x 1x 2x

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

373

kcal

Total time

1

hour 

10

minutes

This gluten‑free pound cake is rich, buttery, and perfectly tender. Made from simple ingredients, this pound cake comes out perfectly golden with a moist crumb. It’s a timeless dessert that doesn’t disappoint.

Cook Mode

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Ingredients

• 3 cups gluten-free all-purpose flour

• 1 tablespoon baking powder

• 1/4 teaspoon salt

• 2 cups (4 sticks) of unsalted butter or margarine

• 2 cups granulated sugar

• 6 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

Directions

• Preheat your oven to 325°F. Grease a silicone Bundt cake pan with nonstick cooking spray and set it aside.
• Whisk the gluten-free all-purpose flour, baking powder, and salt in a large bowl until combined.
• Place the butter and sugar in a large bowl and beat them with a hand mixer until fluffy. (You can also make the cake in a stand mixer, just be sure to use the paddle attachment.)
• Add the eggs one at a time. Mix until combined. Mix in the vanilla extract.
• Add 1/3 of the dry ingredients. Mix until combined. Add 1/2 of the whole milk and mix until combined.
• Add 1/3 of the dry ingredients. Mix until combined. Add the remaining whole milk and mix until combined.
• Add the remaining dry ingredients. Mix until combined.
• Next, pour the gluten-free pound cake batter into the prepared pan. Spread it into an even layer. Bake the pound cake for 45-60 minutes until a skewer or toothpick inserted into it comes out clean.
• Let the gluten-free pound cake cool in the pan for 10 minutes, then invert it on a cooling rack and let it cool completely.

Notes

• To serve, I melted about 1/4 cup of cream cheese glaze in the microwave for 20-30 seconds, and drizzled it on top of the cake this step is optional).

Nutrition Facts

• Total number of serves: 10
• Calories: 373kcal
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 149mg
• Sodium: 124mg
• Potassium: 63mg
• Carbohydrates: 43g
• Fiber: 4g
• Sugar: 17g
• Protein: 8g
• Calcium: 28mg
• Iron: 2mg
• Vitamin D: 77mg

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