Gluten Free Pound Cake - Celiac Disease
Mar 27 2009

Gluten Free Pound Cake

Are you a lover of pound cake? Here is a gluten free recipe we found for pound cake that is absolutely incredible! This recipe is easy to make and should give you 12-16 slices.

If you’d like to check out other recipe ideas, check out our gluten free recipes page!

Gluten Free Pound Cake Recipe

Cake Ingredients:

  • 2 cups granulated sugar
  • 1 cup salted butter, melted
  • 4 large eggs
  • 4 1/4 teaspoons gluten-free vanilla extract
  • 3 cups gluten-free flour or baking mix
  • 2 teaspoons gluten-free baking powder
  • 1 cup milk

Cake Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons water
  • 1/2 teaspoon gluten-free vanilla

Cake Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour (gluten-free of course) a 10-inch tube pan.
  3. Blend sugar and butter in a large bowl until creamy.
  4. Add eggs, beating after each one. Mix in vanilla.
  5. In a separate bowl, mix flour and baking powder; slowly add flour to sugar and butter mix. Add milk.
  6. Beat until well blended.
  7. Pour batter into pan; bake for 60 minutes or until toothpick comes out clean.
  8. Meanwhile, mix powdered sugar, water and vanilla for glaze.
  9. When cake is slightly cooled, drizzle over the top.

Note: You can add strawberries and ice cream on top to make gluten free strawberry shortcake!

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Dee J says:

    I made this tonight so I could have strawberry shortcake with the rest of the family. The cake is not too sweet and has a good flavor. I used unsalted butter because that is what I had. I was going to add salt to the recipe but forgot. I added 2 tsp. Xanthum gum and about 2 TBSP. cream cheese to the mixture (I have read that for the best texture and moisture for GF baked goods is to add something like sour cream, cream cheese, applesauce or other fruit puree to it before baking). The flour mix I used had Brown rice, Corn starch, Coconut, Almond and Sorghum flours. I don’t have a bunt pan, so I used a 13X15 inch glass baking dish, sprayed with non stick cooking spray. It was done in about 55 minutes and worked great. Thanks for the recipe. This is the second cake I have made using gluten free flours (both were a success!). Maybe I can get up the courage to make GF cookies next, maybe… 🙂

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