Vanilla Pound Cake: Sweet Gluten-Free Treat

Indulge in the classic, comforting flavors of a perfectly baked Vanilla Pound Cake. This gluten-free delight is rich, moist, and bursting with vanilla goodness, making it an ideal treat for any occasion.

Growing up, the aroma of a freshly baked Vanilla Pound Cake filling the kitchen was a sign of celebration. My grandmother’s recipe was a family treasure, and this gluten-free version brings back those cherished memories while catering to modern dietary needs.

Get ready to embark on a baking journey that will fill your home with warmth and your heart with joy.

What to Expect

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  • Time: Approximately 1 hour 15 minutes
  • Difficulty: Intermediate

Before You Begin

Ensure all your ingredients are at room temperature for the best results. Preheat your oven and prepare your baking pan as directed to prevent sticking.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • Preheat your oven to 350ºF. Grease your baking pan and line the bottom with parchment paper for easy release.
   
   
   
   • In a large mixing bowl, beat together the melted butter, cubed cream cheese, and sugar until uniformly combined.
   
   
   
   • Increase the speed to high and beat for 1-2 minutes, or until the mixture is pale and fluffy.
   
   
   
   • Add the eggs, one at a time, mixing well between each addition. Then, add the vanilla extract and combine.
   
   
   
   • Add the gluten-free flour, baking powder, and salt. Mix until thoroughly combined.
   
   
   
   • Pour the batter into your prepared pan and spread evenly.
   
   
   
   • Bake at 350ºF for 15 minutes. Then, reduce the oven temperature to 325ºF and continue baking for 48-52 more minutes, or until a cake tester inserted in the middle comes out clean.
   
   
   • Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Pointers for Perfection & How to Store

For a perfectly moist Vanilla Pound Cake, ensure not to overmix the batter. Store your cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For more delicious recipes, check out this Chocolate Pumpkin Torte Recipe.

Vanilla Pound Cake: Sweet Gluten-Free Treat

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• Author: Helen Lois
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (10 slices) 1x
• Diet: Gluten Free

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Description

This Vanilla Pound Cake is the ultimate sweet gluten-free treat. It delivers everything you love about the classic dessert—a dense, buttery crumb, a golden crust, and a rich vanilla aroma—without the gluten. Perfect for afternoon tea or dressed up with strawberries and cream for dessert, this cake stays moist for days.

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Ingredients

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— The Cake —

1 cup (2 sticks) unsalted butter, softened to room temperature

1 ½ cups granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract (use high quality for best flavor)

2 cups gluten-free all-purpose flour blend (with xanthan gum)

1 teaspoon baking powder

½ teaspoon salt

½ cup sour cream or full-fat Greek yogurt, room temperature

— Optional Glaze —

1 cup powdered sugar

1–2 tablespoons milk or heavy cream

½ teaspoon vanilla extract

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Instructions

1. Preheat & Prep: Preheat your oven to 325°F (165°C)—note that pound cake bakes better at a slightly lower temperature. Grease a 9×5-inch loaf pan generously with butter and line it with parchment paper for easy removal.

2. Cream Butter & Sugar: In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar on medium-high speed for 5-7 minutes. This step is crucial; the mixture should look pale yellow and fluffy.

3. Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated. Stir in the vanilla extract.

4. Mix Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour, baking powder, and salt.

5. Combine: Reduce the mixer speed to low. Add half of the flour mixture to the butter mixture, followed by the sour cream (or yogurt). Finish by adding the remaining flour. Mix just until the batter is smooth and combined—do not overmix.

6. Bake: Pour the thick batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

7. Cool: Let the cake cool in the pan for 15 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.

8. Glaze (Optional): Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the completely cooled cake before slicing.

Notes

Room Temperature Ingredients: This is the secret to a smooth batter. Cold eggs or butter can cause the batter to curdle/break.

Flour: Use a ‘measure-for-measure’ gluten-free blend. Weighing your flour (approx. 120-130g per cup) is more accurate than scooping.

Don’t Overbake: Gluten-free goods can dry out quickly. Check the cake at the 55-minute mark.

Storage: Wrap leftover cake tightly in plastic wrap. It keeps well at room temperature for 3 days or can be frozen for up to 3 months.

• Prep Time: 20
• Cook Time: 60
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 25
• Sodium: 180
• Fat: 16
• Saturated Fat: 10
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 1
• Protein: 4
• Cholesterol: 85

Your Burning Questions Answered!

Dig In & Enjoy!

There’s nothing quite like the simple pleasure of a homemade Vanilla Pound Cake. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert at your next gathering, this classic treat is sure to impress. For more delicious ideas, follow me on Pinterest.