Gluten Free Pound Cake Everyone Will Love

Talk about easy. If I had known that gluten-free pound cake could be so easy I would have made it a long time ago.

Since my husband’s Celiac disease diagnosis over a year ago, he has devoured gluten-free cupcakes from Callie’s Cupcakes and Creations, an excellent local bakery, a few times, but he has not had any pound cake!

No pound cake for over a year!

I’m sure he has suffered greatly as pound cake was always his favorite dessert.
He’s been deprived – until now. I certainly won’t be able to make this too often because it is a definite indulgence for special occasions!

Here’s the recipe:poundcake

7 eggs
2 1/2 cups sugar (next time I will use 3 cups sugar)
2 sticks butter (I used salted)
1/2 teaspoon salt
2 teaspoons vanilla
1 cup half and half
3 cups gluten free flour. **I use Cup4Cup – expensive but worth it!

Preheat oven to 350.
Generously butter and flour 2 loaf pans or one bundt pan. (I used one bundt pan and one loaf for smaller cakes and shortened cooking time to 40-45 mins)

Bring eggs, butter and half and half to room temperature.
Cream sugar and butter until smooth and fluffy. Add vanilla.
Add eggs one egg at a time to the creamed mixture blending each egg thoroughly. Use a spatula to scrape sides down frequently.
Mix flour and salt in separate bowl.
Alternate adding flour mixture and half and half until all ingredients are thoroughly blended.
Pour batter into prepared pan(s).

Bake for 1 hour or until lightly browned and toothpick comes out clean.
Let rest 5 minutes then remove from pan on cooling rack.

Tips and Notes
1. Don’t skimp – splurge on the Cup4Cup GF flour. You will be glad you did.
2. I was shocked at how sticky and dough-like the batter was, but the cake came out beautifully.
3. Don’t be surprised to see the cake puffing up out of the pan(s). It will fall a bit when it comes out of the oven.
4. Enjoy with berries and whipped cream or go all out like I did and make some cream cheese frosting to add as desired.
5. This cake freezes nicely!

Enjoy this rich cake by itself, buttered and toasted in the oven, with berries and cream or with a bit of frosting… There is no way to go wrong with this cake.

Your friends will not believe it’s gluten-free.


15 thoughts on “Gluten Free Pound Cake Everyone Will Love

  1. Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.;

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    • Gee, I would just LOVe to eat real bread again! But that is out of the question for me. And it has nothing to do with fads. Aren’t you fortunate if you do not have celiac disease or food allergies!

      Corn also sets off my celiac disease, and corn is in everything, including most prescription medications. My health is wrecked! I have multiple vitamin and mineral deficiencies, I tremble, can’t sleep, have cramps everywhere, my hair has fallen out, I first lost 70 pounds, down to 90, and then gained 100! I was put on disability by my job, which I loved, and have lost 2/3 of my income permanently.

      And sometimes I have a terrible time finding something to eat. (The rest of my family has no need to avoid gluten.) There are days when I go hungry for a while!

      I think most people who go on this diet do so because they are desperate to get better, not because of some fad.


      • Than you for educating others that eating gluten free is not a fad and that many of us have disease or allergy and have no other choice!

      • Try young living essential oils,it has made a drastic improvement in my life after I finally got diagnosed with celiacs disease

  2. I can’t believe someone would put down people who are gluten free. For most people on a GF diet it is not a choice. Besides messing up my gut, I loose my voice within 5 min due to inflammation.

    • Exactly it’s not by choice we eat gluten free but if you don’t you swell up your life is very miserable unless you go by the gluten free way

  3. Why would anyone give up wheat unless it made a huge difference in their life? My father worked the Oklahoma wheat fields and I grew up near the grain elevator. Not eating wheat is sac religious plus not that tasty. I had every test and nothing was wrong when me so a year ago August I declared to try gluten free. After three weeks I could tell a huge difference. I’m not crazy about it but it’s worth it to feel as much better as I do.

    • Couldn’t agree with you more the gluten free way makes you feel 100%better might not always seem to be as tasty as all the other things other people are eating but I feel better my body isn’t in constant turmoil with itself

  4. Hi Madge! I found this recipe via Google, looking for ways to use Cup4Cup! This sounds very promising and I appreciate how you let us know not to worry about the thick texture!

    You said that next time you would use 3 cups of sugar — is that because it was not sweet enough for you, or for texture reasons?

    I ask because I like to make a sweet sauce to drizzle on top, and would actually prefer the cake to be slightly less sweet. Thank you!

  5. Okay…I must say this cake is very tasty! Just used another flour blend since I couldn’t find the one you mentioned. My whole family loved it. Thanks so much!!!

  6. My daughter and I are making this right now. We subbed champagne and orange extract for the vanilla and are excited to see how it turns out.

  7. Wonderful cake! I used three cups of sugar… And another 1:1 brand of GF flour. I also used plain milk and it was great. This is just a little heavier than a wheat pound cake. The flavor is the same. It took 70 minutes to bake. That part can be tricky. Pound cake has always been the one thing I miss with having Celiac. Not Any More! Thank you for taking the time to adapt this recipe. I will share it with my other GF pals. Thanks again.

  8. This looks like a delicious treat. I have celiac disease and I am allergic to the A1 protein in regular dairy milk and nuts. Would this recipe work with 3.25% milk or goat’s milk? Is the fat in the half & half essential? I cannot get the higher fat content in my milk choices.

  9. I made this Pound Cake for Fathers Day with some Homemade Peach Ice cream.( I used Pillsbury Gluten Free Flour.) This cake was so good nobody will be able to tell it is Gluten Free. This was truly the best pound cake I have had in a long time.

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