Make a buttery gluten-free pound cake with your choice of a rich classic crumb or a tender sour cream variation. Perfect for dessert or brunch.
Rich, tender, and wonderfully versatile, this Buttery Gluten-Free Pound Cake Recipe includes two delicious variations. Choose the Classic Gluten-Free Pound Cake for a dense, traditional crumb or the Gluten-Free Sour Cream Pound Cake for a softer, exceptionally moist texture.
Both versions use carefully balanced combinations of gluten-free flours and starches to create cakes with a smooth texture and enough structure to slice beautifully. Sweet rice flour contributes tenderness, while potato starch or tapioca flour helps create a delicate crumb.
These pound cakes are delicious served plain, dusted with powdered sugar, or paired with fresh berries and whipped cream. You can also dress them up with citrus glaze, vanilla icing, chocolate sauce, caramel sauce, or vanilla ice cream. Either variation makes a lovely dessert for holidays, brunches, afternoon tea, family gatherings, and special occasions.
Choose one variation before beginning. The Classic Gluten-Free Pound Cake and Gluten-Free Sour Cream Pound Cake are separate recipes. Do not combine the two ingredient formulas.
Directions
Classic Gluten-Free Pound Cake
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F. Lightly coat a 9 x 5-inch loaf pan with gluten-free nonstick cooking spray and set it aside.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the sweet white rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt.
Whisk thoroughly to distribute the ingredients evenly. This helps create a uniform texture throughout the finished cake.
Step 3: Cream the Butter and Sugar
Place the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for approximately 5 minutes, or until the mixture is light and creamy.
This step incorporates air into the batter, creating a lighter texture while maintaining the richness associated with a traditional pound cake.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl frequently to make sure everything is evenly incorporated.
Add the vanilla extract and mix until combined.
Step 5: Finish the Batter
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. Avoid overmixing the batter after adding the flour mixture because excessive mixing can affect the cake’s finished texture.
Step 6: Fill the Pan
Transfer the batter to the prepared loaf pan. Use a spatula to spread the batter evenly and smooth the top.
Step 7: Bake the Pound Cake
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 browning too quickly, loosely cover the loaf with aluminum foil for the remainder of the baking time.
Step 8: Cool the Cake
Remove the cake from the oven and let it cool in the pan for 15 minutes.
Carefully transfer the cake to a wire rack and allow it to cool completely before slicing and serving.
Gluten-Free Sour Cream Pound Cake
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F. Lightly coat a 9 x 5-inch loaf pan with gluten-free nonstick cooking spray.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
Step 3: Mix the Butter or Oil With the Sugar
If using butter, place the butter and granulated sugar in a large mixing bowl. Beat for 3 to 5 minutes, or until the mixture is light and fluffy.
If using oil, whisk the oil and granulated sugar together until thoroughly combined.
Choose either butter or neutral oil for this variation. Do not use both.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Scrape the sides and bottom of the bowl as needed to ensure the ingredients are evenly incorporated.
Step 5: Add the Sour Cream
Add the sour cream and mix until the batter is smooth and creamy. The sour cream contributes moisture, richness, and a tender texture to the finished pound cake.
Step 6: Finish the Batter
Alternate adding the flour mixture and the milk or buttermilk in three additions, beginning and ending with the flour mixture.
Mix gently after each addition, stopping as soon as the ingredients are combined.
Step 7: Fill the Pan
Pour the batter into the prepared loaf pan. Use a spatula to spread the batter evenly and smooth the surface.
Step 8: Bake the Pound Cake
Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final 15 to 20 minutes of baking.
Step 9: Cool the Cake
Allow the cake to cool in the pan for 15 minutes. Carefully transfer it to a wire rack and let it cool completely before slicing and serving.
Notes
Use room-temperature butter, eggs, milk, sour cream, and other refrigerated ingredients to help create a smooth batter and promote even baking.
Sweet rice flour contributes tenderness and moisture while helping mimic the texture of a traditional wheat-based pound cake.
Avoid overmixing either batter after adding the flour mixture. Mix only until the ingredients are incorporated.
The Classic Gluten-Free Pound Cake has a rich, dense texture that closely resembles a traditional pound cake.
The Gluten-Free Sour Cream Pound Cake has a softer, lighter crumb and remains moist for several days.
When preparing the Sour Cream Pound Cake, use either unsalted butter or neutral oil. Do not combine the two options.
The Sour Cream Pound Cake may be prepared with either whole milk or buttermilk. Select one of these options rather than using both.
For a simple presentation, dust the cooled pound cake with powdered sugar and serve it with strawberries, raspberries, blueberries, or blackberries.
For a more elaborate dessert, drizzle the cake with lemon glaze, orange glaze, vanilla icing, chocolate sauce, or caramel sauce. Individual slices may also be served with whipped cream, vanilla ice cream, fresh peaches, or warm berry compote.
Either variation may be customized with lemon zest, orange zest, almond extract, mini chocolate chips, cinnamon, or fresh berries folded into the batter.
Store either pound cake tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
To freeze the pound cake, wrap the entire loaf or individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw the cake overnight in the refrigerator or at room temperature before serving.
When serving someone with celiac disease or gluten sensitivity, check the cooking spray, vanilla extract, baking powder, flours, starches, and other packaged ingredients for appropriate gluten-free labeling.
Prevent cross-contact with gluten-containing ingredients, utensils, and preparation surfaces.
