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!