Gluten-free pound cakes often turn out dry and crumbly, but not this one. This Buttery and Soft Gluten-Free Pound Cake has been perfected through testing to deliver a tender, moist crumb that tastes like a classic pound cake. A delicate hint of lemon and a silky vanilla-lemon glaze give each slice bright, bakery-style flavor.
This loaf is elegant enough for bridal or baby showers and pairs beautifully with light drinks and other lemon desserts. It’s also a great springtime treat to serve with fresh fruit or whipped cream.
What I love most about this cake is that it’s practically indistinguishable from a traditional pound cake: rich, buttery, and tender. After living with celiac disease, I focused on recreating familiar flavors and textures using a carefully chosen blend of gluten-free flours. The result here is a loaf that stays moist, slices cleanly, and keeps the classic pound cake profile many of us remember.
Why you’ll love this gluten-free pound cake
- Bright and buttery: A touch of lemon juice brightens the rich, buttery base for a balanced, irresistible flavor.
- Tested for consistency: The recipe has been refined to be reliable for home bakers, so you can serve it with confidence.
- Moist, not sandy: The special blend of gluten-free flours and starches yields a soft, tender crumb rather than a dry or gritty texture.
- Deceptively classic: This cake tastes so much like a traditional pound cake that guests won’t guess it’s gluten-free.
What you’ll need
- Flours and binders: A combination of a reliable gluten-free all-purpose flour, some almond flour for richness, and xanthan gum for structure creates the ideal texture.
- Wet ingredients: High-quality butter, eggs, lemon juice, vanilla, and sugar give the cake its classic flavor and moistness.
- Vanilla-lemon glaze: Melted butter, lemon juice, a little milk, and powdered sugar create a thin glaze that soaks into the warm cake for shine and extra flavor. Don’t skip it.
How to make the pound cake
Tips for best results
- Watch baking time: Start checking about 10 minutes before the minimum time listed. Ovens vary; a clean toothpick and a pleasant aroma are good signals that it’s ready.
- Use room-temperature ingredients: Eggs and softened butter blend more smoothly and trap air better, producing a lighter loaf. High-quality butter noticeably improves flavor.
More gluten-free recipes you’ll love
- Gluten-free cookie cake
- Gluten-free carrot cupcakes
- Starbucks-style lemon loaf
- Gluten-free monster cookies
- Pancake charcuterie board
Buttery and Soft Gluten Free Pound Cake
Ingredients
Pound Cake
- 1 ¾ cup King Arthur’s Gluten Free Flour
- ¼ cup almond flour
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 cup sugar
- ½ cup butter, softened
- 4 eggs
- 1 tablespoon lemon juice
- 2 teaspoons gluten-free vanilla extract
Glaze
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 cup powdered sugar
Instructions
Pound Cake
- Preheat the oven to 350°F. Generously grease a loaf pan with butter or coconut oil and set aside.
- Cream the softened butter and sugar in a stand mixer or electric mixer until very light and fluffy. Add eggs one at a time, mixing well after each. Mix in the vanilla and lemon juice until frothy.
- In a separate bowl, whisk together almond flour, gluten-free flour, xanthan gum, and baking powder.
- Gradually add the dry ingredients to the butter and egg mixture, mixing a little at a time until a smooth cake batter forms.
- Pour the batter into the prepared loaf pan and bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven before 45 minutes to prevent the cake from sinking.
- Allow the cake to cool a few minutes in the pan, then transfer to a rack to cool before glazing.
Glaze
- Whisk melted butter, lemon juice, milk, and powdered sugar until smooth. Drizzle the glaze over the cooled cake, letting it run down the sides.
- Slice and serve. Optional: top with whipped cream or fresh berries.
Notes
How to store
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly in plastic wrap or place in a zip-top bag and freeze for up to 2 months. Thaw at room temperature and refresh with fresh glaze.