Gluten Free Pound Cake

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This gluten free pound cake is buttery, tender, and has the perfect bounce in every slice. It’s not a “good for gluten free” kind of cake—it’s a just plain amazing cake, full stop.

Prep Time15

Cook Time1

Resting Time30

Course: Baked Good

Cuisine: American

Servings: slices

Calories: 330kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

1 cup 1:1 all purpose gluten free flour I used King Arther brand
3/4 cup oat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter 1 stick butter, room temperature
1 cup organic granulated sugar
3 large eggs room temperature
1 tsp vanilla extract
1/2 cup buttermilk alternatively for dairy free use 1/2 cup milk + 1 tsp apple cider vinegar - allow to sit for a few minutes

Instructions

Line a loaf pan with parchment paper, leaving a bit of extra paper hanging over the sides. This overhang will make it easy to lift the cake out of the pan once it’s baked. Set aside.
In a medium bowl combine dry ingredients: 1 cup of gluten free 1:1 flour, 3/4 cup oat flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt - whisk well to combine - set aside.
If you are using dairy free buttermilk, stir 1 tsp of apple cider vinegar into 1/2 cup of almond milk and allow to sit while you prepare the rest of the ingredients.
Cut butter into cubes and add to the the bowl of a stand mixer using the paddle attachment (or use a bowl and a hand beater) - cream together the room temperature butter and sugar on medium speed for 2-3 minutes until light and creamy.
Turn the mixer to medium low and add the eggs, one at a time, and the vanilla, beating well between each addition.
Turn the mixer to low speed and add the dry ingredients, mix for 20 seconds until just combine - scraping the sides of the bowl down. Add the buttermilk and mix until well combined.
Pour the batter into the prepared loaf pan and using a knife make a long vertical slit down the middle.
Place the pan in a cold oven and turn the oven to 325°, cook for 60-70 minutes or until the top begins to brown slightly, the edges pull away from the pan and a tester inserted into the center of the pan comes out clean.
Let the cake cool in the pan for 20-30 minutes. Then, using the parchment paper overhang, carefully lift it out of the pan and transfer it to a cooling rack to cool completely.
Serve with fresh berries, freshly whipped cream, and/or homemade rhubarb curd or anyway you like to enjoy it!

Notes

✅ Storage tip:
Wrap tightly and store at room temp for up to 3 days. Freezes well in slices wrapped individually for easy thawing.

**I have been loving these silicone loaf pan liners for easy storage**

Nutrition