Gluten Free Pound Cake
Truth: I have never made an easier, richer tasting cake in my life. Flour Farm’s gluten free Pound Cake is simply better than good and is a perfect example of fuss-free baking. The most difficult part? Pulling the ingredients out of the fridge in advance to bring them to room temperature. Once that task is out of the way, you are off the races to make an elegant, moist, and delightful dessert in no time.
Thank you, Sally!
We easily adapted this recipe from one posted by Sally at Sallys Baking Addiction to make it GF. This lady knows her stuff. She adds two “secret” ingredients to make a richly decadent, super moist cake – cream cheese and sour cream. Its difficult to mess up a dessert that contains cream in its most bake happy forms. We took the extra step to make our gluten free Pound Cake using Flour Farm Organic Gluten Free Flour Blend. The results are worth the short time it takes to whip up the batter. (If you use a different gluten free flour, note that your results may differ.)
Please share with us how your GF Pound Cake turned out! We love to hear from you. Please leave a rating and a comment in the section provided below.
Peace & LOVE – Teri
Photos by DuPree Productions
Pounding Cake in the Flour Farm Kitchen
For more sweet gluten free recipes by Flour Farm, visit our main recipe page.Print
Flour Farm’s gluten free Pound Cake is an easy to bake, fuss-free, yet elegant dessert that you will be proud to serve any time of year. Top with whipped cream, fresh berries or simply a sprinkle of powdered sugar. Divine!
Note: Prep time for this recipe does not include the time it takes to bring ingredients to room temp. Also, the omission of xanthan gum is not a mistake. The recipe does not require it.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 300g (10.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 3/4 C spoon & level)
- 60g (2.1 oz) Corn Starch (1/2 C spoon & level)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder
- If using unsalted butter, add a pinch of Extra Fine Pink Himalayan Salt
- 340g (12 oz) Salted Butter, room temperature (3 sticks)
- 227g (8 oz) Cream Cheese, room temperature – we use full-fat
- 500g (17.6 oz) Cane Sugar (2 1/2 C)
- 80g (2.8 oz) Sour Cream, room temperature – we use full-fat (1/3 C)
- 2 tsp Pure Vanilla Extract (10 ml)
- 6 Large Pasture Raised Eggs, room temperature (300g)
- Freshly Whipped Cream
- Seasonal Berries
- Sifted Powdered Sugar
- Ice Cream
Equipment: Digital Scale (preferred), 10-12 Cup Bundt Pan or 2 – 9×5 loaf pans, Stand Mixer with Paddle Attachment or Electric Hand Mixer, Mixing Bowls, Measuring Cups & Spoons, Silicone Spatula, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring the following ingredients to room temp: butter, cream cheese, sour cream and eggs
- Grease a 10-12 cup bundt pan (or 2- 9×5 loaf pans), we use our non-stick baking Goop
- Preheat oven to 325 degrees Fahrenheit (165 C)
Step 1: In a medium sized mixing bowl, whisk together the dry ingredients. Set aside.
Note: For steps 2 – 5, scrape down the sides and bottom of the bowl after each step.
Step 2: Add the butter to the bowl attached to a stand mixer or a large mixing bowl. Beat on high until creamy – about 2 minutes.
Step 3: Add the cream cheese and beat on high for another minute or until smooth and creamy – no lumps.
Step 4: Add the sugar. Start on low and move up to high. Beat for about 1 minute.
Step 5: Add the sour cream and vanilla extract. Start on low and move to high speed. Beat until mix appears smooth and creamy.
Step 6: Turn the mixer to low and beat in eggs, one at a time. Once the last egg is mixed in, stop the mixer and scrape the sides and bottom.
Step 7: Turn the mixer back onto low and slowly add in the dry blend. Once all the flour is in the bowl, turn the mixer to medium speed and blend to fully combine. No need to over mix. Turn the mixer off and scrape down the sides and bottom of the bowl. Stir with the spatula to combine. The batter should look luscious, thick and dreamy (creamy!).
Step 8: Pour the batter into the prepared bundt pan, (or loaf pans). Scrape out any extra batter with a spatula. Bang the pan on the counter top to release trapped bubbles and smooth the top.
Step 9: Place pan in the center of a preheated 325 F (165 C) oven and bake until a toothpick inserted in the center comes out totally clean, about 65-75 minutes, (ours typically takes 70 minutes. But yours can take up to 95 minutes depending on the pan(s), oven and weight of eggs.) It’s OK if your cake takes longer to cook. The secret to the tastiest cake is to bake low and slow.
Step 10: Remove from the oven and allow to cool in the pan for about two hours. Invert cake onto a serving platter to continue cooling. Slice and serve when completely cool. Top with your favs. Cake is best eaten within three days or frozen for up to a month.
The nutrition information provided below is for the recipe as written using organic salted butter, without toppings. Each slice weighs approximately 110g, (just shy of 4 oz).
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: cake
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 135mg
Keywords: gluten free pound cake