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This simple recipe for gluten free pound cake leads to a classic dessert that’s super versatile and easy to make. It’s a moist, buttery, rich sponge that pairs beautifully with fresh fruit, a dusting of powdered sugar, or a thick vanilla glaze.

A slice of Gluten Free Pound Cake on a small dessert plate with whipped cream and fresh berries.

What We Love About This Recipe

The cream cheese in the batter makes this gluten free pound cake extra moist, with a deliciously rich and tangy flavor.
I love that you don’t actually need any frostings or heavy icings or glazes for this cake. Don’t get me wrong, I love an iced lemon pound cake as much as the next person! But this pound cake is so decadent that I can enjoy a slice of it all on its own, or with a little whipped cream and fresh fruit.

Cheryl’s Tips

All of your ingredients must be at room temperature! If they’re cold, they won’t incorporate properly and you won’t get the texture we’re looking for.
If you prefer an almond flavor, swap out the vanilla extract with almond extract. You can also just add a little almond extract to the recipe as-is, leaving the pure vanilla extract as written.
Using a bundt pan with an intricate design? Make sure to spray every crease of the pan really well, otherwise your pound cake will stick and tear.

Overhead photo of a gluten free pound cake on a plate with fresh berries.

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Gluten Free Pound Cake

Prep: 15

Cook: 1 20

Cool: 2

Total: 3 35

A gluten-free version of a classic dessert that's super versatile and easy to make, with a moist, buttery, rich sponge. Serve with whipped cream and fresh fruit or make a thick, sweet vanilla or lemon glaze.

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12 servings

Ingredients

▢ 1 ½ cups unsalted butter at room temperature
▢ 1 8-ounce block full-fat cream cheese at room temperature
▢ 2 ½ cups granulated sugar
▢ 6 large eggs at room temperature
▢ 2 ½ cups King Arthur gluten-free measure for measure flour
▢ ¼ cup cornstarch
▢ ½ teaspoon fresh baking powder
▢ ½ teaspoon salt
▢ 2 teaspoons pure vanilla extract

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Equipment

Oven
neutral-flavored cooking spray
10-inch bundt pan
Large mixing bowl or stand mixer bowl
Hand mixer or stand mixer
flour sifter
toothpick
Aluminum foil
Wire cooling rack

Instructions

Preheat oven to 325° Fahrenheit. Coat insides of bundt pan with neutral cooking spray, covering bottom and sides of pan completely. Set aside.
Add 1 ½ cups unsalted butter and 1 8-ounce block full-fat cream cheese to large mixing bowl. Use hand mixer or stand mixer to cream ingredients together until fully incorporated.
Add 2 ½ cups granulated sugar in small increments, mixing constantly, until all sugar has been added and mixture is fluffy.
Crack 2 eggs directly into bowl and mix until eggs are incorporated. Repeat until 6 large eggs have been added.
Add 2 ½ cups King Arthur gluten-free measure for measure flour, ¼ cup cornstarch, ½ teaspoon fresh baking powder, and ½ teaspoon salt to flour sifter. Sift dry ingredients directly into bowl of wet ingredients. Mix ingredients together until fully combined.
Add 2 teaspoons pure vanilla extract and mix until combined.
Transfer prepared cake batter to greased bundt pan. Tap bottom of pan on counter 2 to 3 times in order to eliminate any bubbles.
Place bundt pan in preheated oven. Bake cake 40 minutes.
After 40 minutes, loosely tent aluminum foil over top of bundt pan. Return pan to oven. Bake 20 minutes.
After 1 hour total bake time, check doneness of cake. Insert toothpick into center of cake, then immediately remove toothpick. Continue baking cake, covered with foil, checking every few minutes until toothpick comes out of cake completely clean or covered in very few crumbs.
When cake is fully baked, carefully remove bundt pan from oven and set aside. Let cake cool in pan 2 hours.
After 2 hours, place inverted wire rack over top of bundt pan. Hold rack against pan while carefully inverting pan, flipping bundt cake over and onto wire cooling rack.
Set cake aside on wire rack, allowing cake to cool completely. Once cooled, decorate cake as desired before serving.

Notes

Storage: Store cooled cake in airtight container at room temperature up to 5 days.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Gluten Free Pound Cake

What We Love About This Recipe

Cheryl’s Tips

More Delicious Dessert Recipes