There is something timeless about a homemade pound cake. Its rich buttery flavor, tender crumb, and simple elegance make it a dessert that never goes out of style. This Gluten-Free Pound Cake Recipe features two delicious variations that bring all the comfort and flavor of traditional pound cake to your gluten-free kitchen. Whether you prefer the dense, buttery texture of a Classic Pound Cake or the incredibly moist and velvety crumb of a Sour Cream Pound Cake, both recipes are perfect for family gatherings, holiday celebrations, afternoon tea, brunch spreads, or an everyday sweet treat.
Many gluten-free bakers struggle to achieve the soft, tender texture found in traditional pound cakes. The carefully balanced flour combinations in these recipes help create a cake that is moist, flavorful, and beautifully structured without any gritty texture. Sweet rice flour contributes tenderness, while starches help create a delicate crumb that slices beautifully. The result is a gluten-free pound cake that tastes every bit as delicious as the classic version.
These cakes are wonderful served plain, but they are equally delicious topped with fresh berries, whipped cream, citrus glaze, chocolate sauce, or even a scoop of vanilla ice cream. They also make a beautiful addition to holiday dessert tables and special occasion celebrations.
Prep Time
20 minutes
Cook Time
50 to 60 minutes
Total Time
1 hour 20 minutes
Yield
8 to 12 servings
For the Classic Gluten-Free Pound Cake
Gluten-free non-stick cooking spray
¾ cup plus 7 tablespoons sweet white rice flour
6 tablespoons potato starch
3 tablespoons tapioca starch
¾ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon kosher or sea salt
½ cup whole milk, room temperature
1 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
1½ teaspoons pure vanilla extract
For the Gluten-Free Sour Cream Pound Cake
Gluten-free non-stick cooking spray
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature
or
½ cup neutral oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
Classic Gluten-Free Pound Cake
Preheat your oven to 350°F. Lightly coat a 9 x 5-inch loaf pan with gluten-free non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the sweet rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt. Whisking thoroughly helps distribute the ingredients evenly and ensures a uniform texture throughout the finished cake.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for approximately 5 minutes. This step is essential because it incorporates air into the batter, creating a lighter texture while maintaining the richness that pound cake is known for.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl frequently to ensure all ingredients are evenly incorporated. Add the vanilla extract and mix until combined.
Reduce the mixer speed to low. Add half of the flour mixture, followed by the milk, and then the remaining flour mixture. Mix only until the ingredients are incorporated. Overmixing can affect the texture of the finished cake.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Begin checking the cake after 40 minutes. If the top is becoming too dark, loosely cover it with aluminum foil for the remainder of the baking time.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully transfer it to a wire rack and allow it to cool completely before slicing.
Gluten-Free Sour Cream Pound Cake
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with gluten-free baking spray.
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 to 5 minutes. If using oil instead of butter, whisk the oil and sugar together until thoroughly combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the sour cream and mix until smooth and creamy. The sour cream is what gives this pound cake its incredibly moist texture and rich flavor.
Alternate adding the flour mixture and milk in three additions, beginning and ending with the flour mixture. Mix gently after each addition until just combined.
Pour the batter into the prepared loaf pan and smooth the surface evenly.
Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean. If necessary, tent the cake loosely with foil during the last 15 to 20 minutes of baking to prevent excessive browning.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely before slicing and serving.
Serving Suggestions
These gluten-free pound cakes are incredibly versatile and can be served in countless ways. For a simple presentation, dust the top with powdered sugar and serve with fresh berries. Strawberries, raspberries, blueberries, and blackberries all pair beautifully with the buttery flavor of pound cake.
For a more elegant dessert, drizzle slices with lemon glaze, orange glaze, or vanilla icing. The bright citrus flavors complement the richness of the cake perfectly.
During the summer months, serve slices with fresh peaches and whipped cream. In cooler weather, pair them with warm berry compote or caramel sauce for a comforting dessert.
The Sour Cream Pound Cake is especially delicious with fresh fruit because its tender texture provides a wonderful contrast to juicy berries and stone fruits.
Storage
Store either pound cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
To freeze, wrap the entire loaf or individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Using room-temperature ingredients helps create a smooth batter and promotes even baking.
Sweet rice flour contributes tenderness and moisture while helping mimic the texture of traditional wheat-based pound cake.
Do not overmix the batter once the flour has been added.
The Classic Pound Cake has a richer, denser texture that closely resembles traditional pound cake.
The Sour Cream Pound Cake produces a softer, lighter crumb and remains moist for several days.
Both recipes can be customized with lemon zest, orange zest, almond extract, mini chocolate chips, cinnamon, or fresh berries folded into the batter.
For an extra-special presentation, top either cake with a simple glaze made from powdered sugar and fresh lemon juice.
