Gluten Free Pound Cake

No one will know there is no gluten in this delicate and tasty dessert.

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Votes: 56
Rating: 3.02
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Servings 16servings
Prep Time 20minutes
Cook Time 60minutes
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
No one will know there is no gluten in this delicate and tasty dessert.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 56
Rating: 3.02
You:
Rate this recipe!
Servings 16servings
Prep Time 20minutes
Cook Time 60minutes
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
No one will know there is no gluten in this delicate and tasty dessert.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
  2. Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes.
  3. Add the eggs, one at a time, mixing will after each one. Add the vanilla and blend until completely incorporated.
  4. In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed.
  5. Spread the batter into the prepared pan and bake for 60 minutes. Cool for 10 minutes; remove cake from pan and cool completely.
Products Used in this Recipe
Recipe Comments

5 thoughts on “Gluten Free Pound Cake

  1. Suzie

    The cake itself is delicious but after it cooled, it sank to the bottom in the middle and formed a crater. I followed the recipe exactly as written.

    Reply
    1. recipe specialist

      Hi Suzie,
      Sometimes cakes can fall if there is too much air beaten into the eggs when mixing. Inconsistency in oven temperature can cause sinking as well (oven being opened often, or the oven not being calibrated). These are both common causes of sinking cakes; hopefully the next cake will bake up just right!

      Reply
    1. recipe specialist

      Hi Gwen,
      We have not tested this recipe with this substitution so your results may vary. If you make this substitution with our Gluten Free 1-to-1 Baking Flour I would suggest omitting the Xanthan Gum portion of this recipe as the 1-to-1 Baking Flour already includes Xanthan Gum in the mix.

      Reply

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