As a gluten-free baker, I know how hard it can be to make the perfect pound cake. My easy gluten-free pound cake recipe uses a simple ingredient for a moist crumb, without being dense, gummy, or dry. The trick? Using a combination of cream cheese and butter coats and absorbs into the starches, replicating the identical taste and texture of old fashioned pound cake recipes. Choose from making a loaf cake or the included modifications for a gluten-free pound bundt cake.
Begin by preheating the oven at 350ºF. Please note, you will begin baking the pound cake at 350 and then lower the oven temperature to 325ºF for the majority of the baking time. This jump starts the leavening, but then slows it down so the cake can cook for a longer time without drying it out.
Grease the baking pan with nonstick cooking spray. For a loaf cake use a 8.5 X 4.5 inch loaf pan.For easy releasing, I recommend lining the bottom with cut-to-size wax or parchment paper. For bundt cake ingredient amounts and baking instructions, see the recipe notes.
In a large mixing bowl beat together the melted, warm 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, while mixing well between each addition. Then, add the vanilla extract to combine.
4 large eggs, 1 ½ tablespoons vanilla extract
Add the gluten-free flour, baking powder, and salt. Mix until throughly combined.
1 ⅔ cup gluten free all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
Pour the batter into your prepared pan and evenly spread. Start in the 350ºF for 15 minutes. Leave the cake in, but turn down the oven temp to 325ºF. Continue baking for 48-52 more minutes, until a cake tester (preferred) or toothpick inserted in the middle comes out without liquid batter. Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
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Notes
Bundt Cake Modification
For the ingredients, you will need 12 tbsp butter, 6 ounces cream cheese, ¾ + 2 tbsp sugar, 6 eggs, 1 ½ tbsp vanilla extract, 2 ½ cups gluten-free flour, 1 ½ tsp baking powder, and ¾ tsp salt.
Liberally grease your bundt pan with nonstick cooking spray. If your pan is older and does not have a nice nonstick finish, I recommend brushing with melted butter and then dusting with gluten-free flour or sugar. Tap out excess before pouring in batter.
To bake, start in the 350ºF for 20 minutes. Leave the cake in, but turn down the oven temp to 325ºF. Continue baking for 50 more minutes, until a cake tester (preferred) comes out clean. When testing a bundt cake, check in a couple different places, like in the middle and towards the inner edge.
Cool in the pan for 15 minutes. Gently go around both edges with a knife and then turn onto a wire rack to cool completely.