Gluten Free Pound Cake Recipe

by Carol Kicinski on February 17, 2013

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Pound cake and I have a long history. My mother used to serve it to us often. We would have it for dessert one night and the following day toasted for breakfast. Those were the only days I didn’t have to reluctantly drag myself to the breakfast table.

As a teenager, there was many a time when I nursed a broken heart with a loaf of Sara Lee Pound cake. Somehow it was the only thing that was able to restore my will to live in those tumultuous teen angst times.

I once spent a couple of weeks in an extremely impoverished country where the quality of food was so poor that my appetite completely deserted me. For some reason everywhere I went in that country had pound cake, it sustained me for 14 long days.

Of course all of this was before I went gluten free. I was bound and determined to make a great, classic, gluten free pound cake.

I consider pound cake one of the essentials of baking. Like a fabulous pair of jeans, it can be dressed up or down to suit the occasion.

After much trial and error I perfected (if I do say so myself) good old fashioned, classic, gluten free pound cake.

The original pound cake recipe calls for a pound of butter, a pound of flour, a pound of eggs, and a pound of sugar – thus the name pound cake.

I played with these proportions a bit to make a lighter version that still has the classic taste and texture because let’s face it – a cake made with a pound of each of those ingredients would probably feed an army. While it is never a bad thing to have too much pound cake, I rarely have the need to eat a whole pound cake all by myself as I did during my achy heart-breaky teen years.

For the flour, I think it is important to either use a pastry quality gluten free flour blend or make your own with a combination of superfine or Asian white rice flour and sweet rice flour plus potato and tapioca starches. You also need a little xanthan gum in there. I use Asian rice flours for two reasons – first, they are milled more finely than other rice flours thus are not gritty; secondly, they are a lot less expensive. Look for them in Asian stores or online. Unfortunately gluten free flours that are made with beans are just not going to give you a classic pound cake. If you want to make up a big batch of flour that will work great in this recipe, hop over to my Gluten Free Lemon Sugar Cookies recipe, I tell you how to make it there.

For butter, I use the best unsalted, organic butter I can get my hands on. There are not a lot of ingredients in this cake so each one counts!

Same goes for the eggs, if possible use organic pastured eggs.

As far as the sugar goes, I prefer to use Wholesome Sweeteners Organic sugar; it is not as sharp as bleached sugar and imparts a mellow sweetness to the cake.

Start with all your ingredients at room temperature and don’t skimp on the time in the mixer. There is a reason why I say to cream the butter and sugar for 5 minutes. There is a reason I say to add each egg separately and to beat well after each addition. I find that when people have trouble baking, it is usually because they don’t follow some basic rules and try to take shortcuts. While I am usually all for shortcuts in cooking, baking is another story.

Don’t be intimidated – use good quality ingredients and follow the directions and you too can have a long history and beautiful love affair with pound cake!

Gluten Free Pound Cake Recipe

Gluten Free Pound Cake Recipe

Ingredients

Gluten free non-stick cooking spray
¾ cup plus 2 tablespoons superfine or Asian white rice flour
5 tablespoons superfine or Asian sweet rice (also called glutinous) rice flour
6 tablespoons potato starch
3 tablespoons tapioca starch
¾ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon kosher or sea salt
½ cup milk, at room temperature
1 cup organic unsalted butter, at room temperature
1 cup organic sugar
3 largeorganic eggs
1½ teaspoons pure vanilla extract

Directions

Preheat oven to 350 degrees. Spray a 9” by 5” loaf pan lightly with non-stick cooking spray.

In a large mixing bowl, whisk together the sweet rice flour blend, baking powder and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes until it is very light and fluffy. Add the eggs, 1 at a time, mixing well and scraping down the sides after each addition. Add the vanilla and mix well.

With the mixer on low, add the flour mixture and milk to the creamed butter starting with half of the flour mixture then the milk then the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrap the sides and bottom of the bowl well with a large spatula. Pour batter into prepared pan and bake for 50 – 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Check after 40 minutes and if the top is becoming too brown, place a sheet of foil over to protect it. Let cool in pan for a full 15 minutes then remove to a wire rack to finish cooling.

The cake will keep wrapped in the fridge for at least 3 days.

Servings:

A gluten free recipe that makes one 9 inch loaf.

Ready for more dessert?

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Categories:    Dessert

{ 34 comments… read them below or add one }

Emily Hendrix February 19, 2013 at 5:09 pm

Have you tried this recipe with any egg substitutes? I would love to make pound cake for Sophie, but she can’t have eggs.

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Carol Kicinski February 21, 2013 at 7:59 am

I have not and usually with recipes containing more than 2 eggs I don’t recomned it but in this case, I think it will work. I would use actual egg replacers, not flax seed or chia seed. Good luck, I really hope it works!

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Jill February 25, 2013 at 12:19 am

Oh my gosh! This is a lovely pound cake! I will be making it often. Thank you for sharing it with us.

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Carol Kicinski February 26, 2013 at 1:04 pm

My pleasure and thank you!

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Megan February 28, 2013 at 4:34 pm

Do you think cup4 cup would work or better batter?

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Carol Kicinski March 1, 2013 at 6:08 am

I have never tried either but I hear good things about them so they should work fine.

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Denise T. March 4, 2013 at 12:39 am

Made this tonight and it’s amazing!!!

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Carol Kicinski March 4, 2013 at 9:40 pm

So happy you enjoyed it Denise!

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Doreen March 11, 2013 at 12:51 pm

Please…what is the difference between Asian white rice flour and Asian sweet rice (also called glutinous) rice flour? Thank u…can’t wait to try this?

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Carol Kicinski March 14, 2013 at 6:03 pm

White rice flour is made with one kind of rice and sweet rice flour another, stickier, type of rice. The combination of the two makes for a more tneder crumb to the cake. Enjoy Doreen!

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Helen March 17, 2013 at 9:39 pm

I’ve just eaten a slice of the best pound cake ever, gluten free or not! :) Thank you so much Carol. Your recipe, instructions and the organic, superior ingredients that you recommend have worked like a charm!

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Carol Kicinski March 18, 2013 at 9:42 pm

Thank you Helen, I am so happy you enjoyed it!

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Mike March 20, 2013 at 3:23 pm

Hi! Nice recipe! Any idea how much sugar there is per serving??

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Carol Kicinski March 21, 2013 at 8:32 pm

Thanks Mike, I am sorry I don’t know. There are on-line recipe caluculators you could run it though one of those and find out.

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Charity March 21, 2013 at 11:30 am

Hi, I am wanting to make this but I cannot have dairy. Would this recipe work with almond or rice milk?

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Carol Kicinski March 21, 2013 at 8:26 pm

Yes, and a really good dairy free butter substitute. Eithr almond or rice milk is fine, the almond will give it a biit of an almond flavor though.

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Faith March 26, 2013 at 12:50 pm

Hi, I want to try this recipe but unfortunately I just bought Arrowhead mills all purpose baking mix and need to use it up. It has sorghum flour and starch and some of the tapioca and rice and already has xanthan gum in it and little baking powder. Can this work? and if so what would the measurements be for the flour and baking powder part?

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Carol Kicinski March 29, 2013 at 1:27 pm

It should work, just use 1 3/4 cups of your flour and use the same amount of baking powder, don’t add the xanthan gum. Good luck!

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Faith March 26, 2013 at 6:56 pm

Hi Carol, I wrote a question earlier today but I have a more pressing one I forgot to ask. I have been experimenting with gluten free baking for weeks now and I keep having a problem with the centers being mushy even though I let them bake for longer than an hour. Is there a baking/ingredients cause for this? and how can I avoid a mushy middle of my cakes? otherwise it might just be my oven. Thank you so much for all your recipes.

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Carol Kicinski March 29, 2013 at 1:24 pm

Hi Faith. Oh I could probably write a whole post about mushy centers and gluten free baking! Without knowing what specific ingredients you are using a few things could be pan size and oven tempurature. For the most part gluten free baking will work better in a smaller pan size – steam gets trapped in tehe center and it is hard to escape as gluten free batter tend to be wetter than non gf ones. Many people like to use light pans instea of dark ones also, this helps with getting the inside cooked through without browning too much. If your recipes call for xanthan gum you could try cutting back on the amount ever so slightly. If you tell me more about what you are trying to bake, I can be more helpful.

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carrie March 30, 2013 at 5:48 pm

Carol – if I use the flour blend from your lemon cookies, how much of that blend would be used in this pound cake? I assume the flour blend takes the place of the rice flours, starches and gum – but you would still use the Baking Powder

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Nancy Landry May 3, 2013 at 4:40 pm

I use Authentic Foods all purpose flour, which is very fine also. Could I use that instead of all the flours you use?

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Carol Kicinski May 3, 2013 at 8:09 pm

Hi Nancy, I am not sure what makes up Authetic Foods all-purpose flour but if you like it, I am sure it will be fine!

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Jane May 23, 2013 at 10:27 am

Can you use only the gluten flour and not organic other things

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Carol Kicinski May 27, 2013 at 7:57 am

Yes you can. Enjoy!

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Jane May 23, 2013 at 10:38 am

I’m new and I have bought Bobs Red Mill flours. Sweet whit rice,sweet white sorghum flour,potato starch, millet flour,almond meal/flour and coconut flour. What mixture can I use for pound cake? Please help. Thank you ,Jane

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Carol Kicinski May 27, 2013 at 7:55 am

Hi Jane. You can use Bob’;s Red Mill flour is you like and add the xanthan gum. I personally do not care for the taste of beans that Bob’s flour has which is why I make my own. Coconut and almond flours work very differently so they wuill not be good substitutes in this recipe.

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Lily May 26, 2013 at 10:56 am

Carol – Can this be doubled and baked in a bundt pan?

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Carol Kicinski May 27, 2013 at 7:49 am

Hi Lily, I have not tried it but I see no reason why not. You just might have to adjust the time a little, I would think it would bake in slightly less time.

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Katia October 19, 2013 at 5:36 pm

hi, just wanted to let you know that I just tried this recipe with 1/3 cup of white sugar and 1/4 cup of maple sugar and it was delicious! Raised amazingly well and the flavor was perfect!

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CarolKicinski October 23, 2013 at 8:46 pm

Thanks Katia – I love it when people tell me how they tweaked my recipes. Thanks for letting me know.

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Joanna November 18, 2013 at 8:02 pm

Hi, Carol… just found your site and I am so excited! Would love to make this for my husband, who thinks all pound cakes should be chocolate. Have you ever added cocoa to this batter, and if you have, how much did you use? Would you recommend any other ingredient adjustments? Thank you!

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CarolKicinski November 23, 2013 at 11:47 am

Hi Joanna. Thank you so much! OK, first let me say I have not tried this so it is just an educated guess – I would add 4 tablespoons of unsweetened cocoa powder to the batter and then taste to see if it is still sweet enough for you. I don’t really think any other changes would be needed. Good luck!

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www.pecoviedo.com August 17, 2014 at 8:34 pm

You actually make it seem so easy with your presentation but I to find this matter to be really something which I believe
I’d never understand. It sort of feels too complex and very huge for
me. I am having a look ahead for your next put up, I will try to get the dangle of it!

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