gluten free pound cake recipe

Gluten Free Cream Cheese Pound Cake – Perfect for those Shortcakes!

gluten free pound cake recipe

One of our favorite desserts in the summer is strawberry shortcake – the sweetness of fresh berries, ice cream and of course some fresh delicious pound cake. But finding a gluten free pound cake at the store? Not an option! Instead we came up with a delicious version you can whip up at home. It makes it a great base for so many desserts and really isn’t that difficult to make from scratch. So what have we been waiting for? It’s time to make some of our own cream cheese pound cake!

You can make this in regular loaf pans or for a fancier presentation – try a bundt pan. Either way it will taste fabulous and you will want more than one slice!

Ingredients

  • gluten free pound cake recipe1 1/2 cups butter, salted & softened
  • 8 oz cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 Tablespoon vanilla
  • 1 Cup Tapioca Starch
  • 2 Cups White Rice Flour
  • 1/2 tsp baking powder

Instructions

  1. gluten free pound cake recipeCream butter, sugar, and cream cheese together until light and fluffy.
  2. Add eggs one at a time, and beat well after each addition. Add vanilla and mix until combined.
  3. Combine dry ingredients and whisk to combine. Add to the wet ingredients and mix until fully incorporated.
  4. Pour batter into two large, prepped loaf pans, or one large prepped bundt pan. Bake at 325 for 1 1/4 to 1 1/2 hours, or until a toothpick comes out clean.
  5. Remove from oven and let cool in pans for 10 minutes, and then turn cakes out onto a wire rack to finish cooling.

Gluten Free Cream Cheese Pound Cake Recipe

Gluten Free Cream Cheese Pound Cake Recipe

Ingredients

  • 1 1/2 cups butter, salted & softened
  • 8 oz cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 Tablespoon vanilla
  • 1 Cup Tapioca Starch
  • 2 Cups White Rice Flour
  • 1/2 tsp baking powder

Instructions

  1. Cream butter, sugar, and cream cheese together until light and fluffy.
  2. Add eggs one at a time, and beat well after each addition. Add vanilla and mix until combined.
  3. Combine dry ingredients and whisk to combine. Add to the wet ingredients and mix until fully incorporated.
  4. Pour batter into two large, prepped loaf pans, or one large prepped bundt pan. Bake at 325 for 1 1/4 to 1 1/2 hours, or until a toothpick comes out clean.
  5. Remove from oven and let cool in pans for 10 minutes, and then turn cakes out onto a wire rack to finish cooling.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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