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Meaningful Eats

Perfect Gluten-Free Pound Cake

Want a gluten free pound cake recipe that is full of flavor and has a tender crumb? This is it! Adding cream cheese for richness and a touch of lemon juice for tenderness is the trick to the best gluten-free pound cake.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings

Ingredients

Dry Ingredients:

Other:

  • 1 ¼ cups white sugar 250 grams
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 4 ounces cream cheese softened to room temperature, 113 grams
  • ½ cup butter melted, 113 grams

Instructions

  • Preheat the oven to 350F. Grease a 8 ½ by 4 ½-inch loaf pan and lightly coat the pan with flour. Tap out any excess flour.
  • In a medium bowl, whisk together the dry ingredients.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, lemon juice, pure vanilla extract, eggs and cream cheese. Mix on medium speed for about 1-2 minute until well combined.
  • With the mixer running on low, slowly pour in the melted butter. Continue to mix on low and add the dry ingredients a little at a time until fully incorporated. Scrape the bottom and sides of the bowl and mix again until the batter is totally smooth.
  • Pour the batter into the prepared pan. Bake for 15 minutes at 350F, then reduce the oven temperature to 325F and continue baking for 35-40 minutes. Bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
  • Let the cake cool in the pan for 10 minutes. Then run a knife down the sides of the pan and turn out onto a wire rack to cool completely.
  • Let the cake cool for 2 hours before slicing. Enjoy!

Video

Notes

Don't forget to let the cream cheese soften to room temperature before adding it to the cake. This will make for a silky-smooth, stable pound cake recipe.
Pound cake can easily be eaten plain, but you can also top yours with whipped cream, berries, or even ice cream, if you'd like.
Variations
  • Add ½ teaspoon pure almond extract for almond pound cake. 
  • Add ½ teaspoon pure lemon extract and the zest of 2 lemons for lemon pound cake. 
Glaze Ideas
  • Simple glaze: 1 cup of powdered sugar + 1 tablespoon milk whisked together until smooth then poured over the cooled cake.
  • Lemon glaze: 1 cup of powdered sugar + 1 tablespoon lemon juice whisked together until smooth then poured over the cooled cake.

Nutrition

Calories: 386kcal | Carbohydrates: 46g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 317mg | Potassium: 180mg | Fiber: 1g | Sugar: 32g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg