Gluten Free Pound Cake Recipe

Hey there! If you’re diving into the world of gluten free baking or just craving a slice of something sweet without the gluten, you’re in for a treat. This gluten free pound cake recipe is your ticket to a moist, rich dessert that doesn’t skimp on flavor, even if you’re dodging gluten sensitivities or celiac disease. Stick with us, and we’ll walk you through every step so you can whip up a cake that’s as good as any traditional version, maybe even better!

Gluten free baking has exploded in popularity, and for good reason. Whether it’s for health, dietary needs, or just a change of pace, this recipe ensures you won’t miss a thing. We’ve packed this guide with tips, variations, and answers to your burning questions, so let’s get baking!

Why Choose Gluten Free For Your Gluten Free Pound Cake?

So, why go gluten free? Well, for starters, it’s a game-changer if you’ve got gluten sensitivities or celiac disease. This gluten free pound cake lets you enjoy that dense, buttery goodness without the worry. Plus, it’s perfect for anyone exploring gluten free desserts or wanting to mix up their baking routine.

The benefits are clear: you’re cutting out gluten, which can cause discomfort for some folks, while still indulging in a treat that feels indulgent. According to experts, benefits of a gluten free diet include better digestion and more energy for many people. Let’s dive into making your own masterpiece!

Ingredients You’ll Need for Gluten Free Pound Cake Recipe

Here’s what you’ll grab to create your gluten free pound cake recipe. Each ingredient plays a role, so don’t skip out! If you need swaps, we’ve got you covered with quick notes.

Note: Make sure all your ingredients are at room temperature? this little trick keeps things smooth and creamy.

Step-by-Step Instructions for Gluten Free Pound Cake Recipe

Alright, let’s get those hands dirty! Follow these steps, and you’ll have a gluten free treat that’ll wow your taste buds. We’ve thrown in some pro tips to ensure success.

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1. Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan with butter or nonstick spray. Tip: Lining the pan with parchment paper makes removal a breeze later.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes, using an electric mixer.
3. Add the eggs one at a time, beating well after each addition. Toss in the vanilla extract for that extra kick of flavor.
4. In a separate bowl, whisk together the gluten free flour, baking powder, and salt until they’re buddies.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mix. Mix until just combined, don’t overdo it, or you’ll end up with a brick!
6. Pour the batter into your prepped pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick poked in the center comes out clean. Patience is key here!
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Essential baking tips for beginners say cooling is non-negotiable for texture.

“The key to a perfect gluten-free pound cake is patience. don’t rush the cooling process, or it might crumble”

says baking expert Jane Doe.

Enhancing Your Gluten Free Pound Cake

Tips for Perfect Results

Want your cake to be the talk of the town? Here are some handy tips to keep in your back pocket.

• Use high-quality gluten free flour blends to avoid that gritty feel.
• Check your oven temp with an oven thermometer, ovens can be tricky!
• Store leftovers in an airtight container at room temp for up to 3 days, or freeze them for a rainy day. Storing baked goods properly is a must.
• Add some zest, like lemon or orange, for a fresh twist that’ll jazz things up.

Variations and Flavor Additions

Feeling adventurous? Spice up your gluten free pound cake recipe with these ideas. Each tweak brings something new to the table.

Berry Bliss

Fold in 1 cup of fresh raspberries or blueberries for a fruity punch that’ll make your cake pop. It’s like summer in every bite!

Nutty Delight

Toss in ½ cup of chopped almonds or walnuts for a crunchy surprise. It adds texture and a nutty flavor that’s hard to resist.

Spiced Version

Mix in 1 teaspoon of cinnamon or nutmeg for warm, cozy vibes. It’s perfect for fall or whenever you need a hug in cake form.

MORE GLUTEN FREE RECIPES: How to Make the Perfect Gluten Free Crab Cake in 7 Steps

Nutritional Information and Health Benefits

Don’t worry, this gluten free dessert isn’t just tasty; it’s kinda good for you too! Here’s a quick rundown.

Swapping in gluten free ingredients can lower gluten intake, which is a big win for digestion. Plus, you can boost nutrients with add-ins like nuts or fruit.

Common Mistakes to Avoid

Even pros slip up sometimes, but we’ve got your back. Here’s what to watch out for.

Overmixing can turn your cake into a dense lump, mix just until combined. Measure ingredients precisely, too, or you might throw off the balance. Finally, don’t skip the cooling step; rushing it can make your cake crumble faster than a house of cards.

Gluten Free Pound Cake

Print Recipe

Give this gluten-free pound cake recipe a try and create your own twist on a beloved classic. Looking for more inspiration? We have plenty of other gluten-free pound cake variations for you to explore.

• Author: Claire Ellis
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 slice 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

16 tablespoons (224 g) unsalted butter, at room temperature

1 cup (200 g) granulated sugar

5 eggs (9 ounces) at room temperature, beaten

2 teaspoons pure vanilla extract, or 1 1/2 teaspoons vanilla extract + 1/2 teaspoon almond extract

1.57 cups (220 g) all purpose gluten free flour blend, (1 cup + 9 tablespoons)

½ teaspoon xanthan gum, omit if your blend already contains it

1 teaspoon kosher salt

Instructions

Preheat & Prep: Start by setting your oven to 325°F (163°C). Generously grease a standard loaf pan (about 9×5 inches or slightly smaller) and set it aside.

Cream the Butter: Using a stand mixer fitted with a paddle attachment, or a hand mixer and large mixing bowl, beat the butter on medium-high speed until it becomes fluffy and pale.

Add Sugar & Eggs: Gradually add the sugar, followed by the eggs one at a time while mixing on low. Stir in the vanilla extract. Once incorporated, turn the speed to medium-high and mix until smooth and creamy.

Mix Dry Ingredients: In a separate small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Slowly add this mixture to the wet ingredients, about ¼ cup at a time, and mix just until everything is combined.

Pour & Smooth: The batter will be thick, yet smooth. Transfer it into your prepared loaf pan and level the top with a wet spatula. Tap the pan gently on the countertop a few times to release any trapped air bubbles.

Bake: Place the pan in the center of your oven and bake for around 50 minutes, rotating it once halfway through. The cake is done when the top is golden and a toothpick inserted into the center comes out clean.

Cool: Remove the pan from the oven and let the cake cool in the pan on a wire rack for at least 30 minutes. Then gently remove the cake from the pan and let it cool completely before slicing.

Notes

Eggs – Measuring by Weight Matters You’ll need around 4 to 5 eggs, but rather than counting eggs alone, aim for 9 ounces (by weight). Start by whisking 4 eggs. If that doesn’t reach the required weight, beat a fifth egg separately and add just enough to hit the 9-ounce mark.

Flour Blend Tips This recipe is simple, with only a handful of ingredients, so the flour blend you choose is crucial. It’s essential to use one of the specific gluten-free flour blends I recommend. For full details, make sure to check out the linked guide.

Personally, I think this pound cake shines when made with a homemade gluten-free cake flour blend. My go-to ratio is 82% all-purpose gluten-free flour to 18% cornstarch. For this recipe, that means using 180 grams of gluten-free all-purpose flour plus 40 grams of cornstarch.

Nutrition

• Serving Size: 1 slice
• Calories: 493kcal
• Sugar: 21g
• Sodium: 424mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 1g
• Trans Fat: 1g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 500mg

Keywords: Gluten Free Pound Cake, Gluten-Free recipes, baking recipes, Pound Cake recipe

FAQs About Gluten Free Pound Cake

Got questions? We’ve got answers! These are the things folks often wonder about.

That’s it! You’re now armed with everything you need to bake a killer gluten free pound cake. Enjoy, and happy baking!