Gluten-Free Vanilla Pound Cake

Old-fashioned vanilla pound cake never loses its luster. With its deep brown crust, golden interior, and wonderfully aromatic vanilla flavor, it's the perfect base for berries, ice cream ... or simply to enjoy all on its own.

We know you’ll love this gluten-free version of our Golden Vanilla Pound Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a delicious, fine-grained cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
1 hr to 1 hr 15 mins
Total
1 hr 25 mins
Yield
9" loaf cake
Gluten-Free Vanilla Bundt Cake - select to zoom
Gluten-Free Vanilla Bundt Cake - select to zoom
Gluten-Free Vanilla Pound Cake - select to zoom

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!

  2. To make the cake: In a medium-sized bowl, mix together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract, beating until well combined.

  3. Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg beat at high speed for 3 minutes, then stir in the milk.

  4. Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.

  5. To make the topping: Combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzle-able" as you stir. Set the topping aside.

  6. Set the pan of batter on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake the cake for 60 minutes (for either size pan).

  7. Remove the cake from the oven and brush/drizzle with the sugar mixture. Return the cake to the oven for an additional 15 to 20 minutes. Remove the cake from the oven and set it on a rack. Insert a toothpick into the center; it should come out clean. If you use a digital thermometer, the center should register about 205°F to 210°F. The very top, right under the crust, will still be kind of soggy; don't worry about it.

  8. After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.

  9. Store wrapped at room temperature for two days; wrap well and freeze for longer storage.

Tips from our Bakers

  • If desired, substitute 1 tablespoon lemon zest + 1/4 teaspoon lemon oil, OR 1/8 teaspoon Fiori di Sicilia flavoring, for the vanilla and almond extracts.
  • You'll find bringing the butter and cream cheese to room temperature makes them easier to beat without lumps forming. And room-temperature eggs help keep the batter lump-free, too. It takes about 2 to 3 hours to bring these ingredients to room temperature, so plan ahead.
  • Since this cake is so dense, the baking time can be tricky. You want it thoroughly baked, but not dried out. When the cake is done a toothpick inserted into the center will come out clean, and the internal temperature at the center will be at least 200°F. The top 1/4" or so of the top crust may still be moist and sticky, but it shouldn't be batter-like. The finished cake may have some moist streaks near the top; that's OK.

  • This cake is wonderful sliced, warmed, and served with ice cream and berries, or hot fudge or caramel sauce. Lightly butter individual 1"-thick slices of cake, and toast both sides on a stovetop or electric griddle or on a clean outdoor grill (both on low heat) until just a tiny bit crispy. Serve immediately, topped with ice cream and the garnishes of your choice.

  • For a different look, bake the cake in a 9-cup tube or Bundt® pan. You'll need to bake it a shorter amount of time than in the loaf pan, so start checking at 45 minutes.