Gluten Free Pound Cake Recipe

Gluten Free Pound Cake Recipe

Gluten Free Pound Cake RecipeThere are a lot of different things that come to mind when you think comfort food. For me, it can be something as simple as a cookie or in the summer some homemade ice cream. A lot of my favorite summer recipes start with a cake base, and it’s almost impossible to find a gluten free one at the store. So today, I got into the kitchen and started making my own mini pound cakes to enjoy a few of these recipes. ┬áTo make this recipe, I actually used a Nordicware Mini-bundt pan – and it makes 12 mini-cakes! If you want a more traditional pound cake, you can use a regular sized bundt pan and make one large cake. This is a super easy recipe for a gluten free pound cake for any of your dessert needs!

Gluten Free Pound Cake Recipe


  • 1 lb Butter, softened + 2 Tbsp Melted
  • 3 cups Sugar
  • 6 large Eggs
  • 4 cups Gluten Free Flour Blend (Bob's Red Mill 1to1 Flour or 2 1/4 cup White Rice Flour and 1 3/4 cup Tapioca Starch) + additional for dusting
  • 3/4 cup Milk
  • 1 tsp Almond extract
  • 1 tsp Vanilla extract


  1. Preheat your oven to 300 degrees
  2. Brush the inside of your pan(s) with the melted butter, and dust with a little flour. Set aside.
  3. In your mixer, beat your butter on medium speed for about 5 minutes until it is light and fluffy. Add in your sugar slowly and cream it together.
  4. Add your eggs one by one to the mixer and beat until they're fully itegrated.
  5. Add your flour blend to the mix, alternating between flour and milk. When it is fully added in, scrape down the sides, adding your extracts in before mixing together again.
  6. Fill your prepared pan 2/3rds of the way full, and tap the bottom of your pan to remove any air bubbles.
  7. Bake mini-cakes for approximately 45 minutes, or a full sized bunt pan for about 90, or until a tester comes out of the center clean.
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