Gluten-Free Vanilla Pound Cake–Yum!

Nothing says Summer to me like strawberry shortcake.  But gluten-free?  Where would I find a pound cake recipe good enough for that?  Well, right here!  This pound cake recipe makes a large Bundt cake so you can serve lots of people.  And it tastes simply heavenly!

It mixes quickly and easily.  It bakes up to a beautiful golden brown.  I had just a little left over so I froze the last 2 or 3 slices.  Now that I have fresh blueberries, I guess I’ll just have to thaw them and serve that too!

I know if you try this recipe, you will have a new family favorite!  Enjoy!

Delicious and Gluten-Free Vanilla Pound Cake
  • 2 cups sugar
  • 1 cup unsalted butter (at room temperature)
  • 4 eggs
  • 3 cups Baking Free™ gluten-free All Purpose Flour (more to dust pan)
  • 2 teaspoons baking powder
  • ¼ teaspoon xanthan gum
  • 1 cup milk
  1. Heat oven to 350 degrees F. Grease a 12-cup Bundt pan or 10 inch tube pan; sprinkle with gf flour. Set aside.
  2. Combine sugar and butter in bowl for stand mixer. Beat at medium speed until creamy, scraping bowl often. Add one egg at a time, beating well after each addition. Add vanilla and mix well.
  3. In another bowl, whisk together the gluten-free flour, xanthan gum and baking powder in a bowl. Gradually add the dry ingredients alternatively with the milk to the sugar/butter mixture beating at low speed until well mixed. Scrape sides as needed.
  4. Pour batter into prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely on baking rack.
Picture shows cake with fresh strawberries and whipped cream.  Delicious!



  • Linda says:

    Do you have other recipes for Bundt/tube pan? I’m thrilled to be able to use my ‘old’ baking pan(s) w/this recipe.

    • Kathleen Andrews says:

      At the moment I do not. But I do have a family recipe that I will be baking for a New Years day party. It is a cinnamon coffee cake that uses the old tube pan. I will post it the first week in January assuming I can adapt it to gf baking. I find most recipes work with our flour. I bake them one time without any adjustment, and if necessary, often add 1/2 to 1 teaspoon xanthan gum. If you have any family recipes for these pans, I’d love to work on a favorite for you. Let me know.

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