This gluten-free vanilla pound cake is buttery, moist and so delicious. This easy recipe includes butter and sour cream and makes one loaf.
Be sure to check out more of my gluten-free baked goods including my gluten-free vanilla cake, gluten-free vanilla mug cake, gluten-free vanilla bundt cake and my grain and gluten free vanilla almond flour cake.
Gluten-free flour blend – King Arthur Measure for Measure flour is my preferred gluten-free flour for baking. It is widely available, works well in almost all of my recipes and is the most affordable of the ones I’ve tested. Be sure to check out more of my recipes with King Arthur gluten-free flour
Pamela’s All Purpose Artisan Blend is similar and works in this recipe also. Cup4Cup is another good gluten-free flour but I do not use this one as much because it contains milk powder and is quite pricy.
These flour blends all contain binders like xanthan gum, guar gum and or inulin. So there’s no need to add xanthan gum or any other binder. If you use a flour blend that does not contain one of those binders, add 3/4 tsp of xanthan gum to the recipe. All three of these flours are certified gluten-free as well.
DIY Flour Blend – Mixing up your own gluten-free flour blend can be a big cost saver. It is also a great way to experiment with different types of gluten-free flour. See my post on gluten-free flour blends for instructions on how to mix up your own.
Of course, with a pound cake using real butter is key to the flavor and texture. I normally use only oil as the moisture in my gluten-free baking recipes, but pound cake is all about the butter flavor. So I use a combination of butter, oil and sour cream to assure that this pound cake is moist but still tastes buttery.
Gluten-free baked goods need a little extra help in the moisture and flavor department. So I include a little bit of sour cream as well. The tangy richness of sour cream is perfect for pound cake.
Vanilla – my favorite way to get vanilla flavor into baked goods is with vanilla powder. I love that it is alcohol free. Cooks vanilla powder is my favorite. Of course vanilla extract or vanilla bean paste will work too. Unfortunately vanilla has become crazy expensive recently, so if the real stuff is not in your budget, feel free to use imitation vanilla.
Mixing the Batter
Since this recipe includes room temperature, soft butter, it is important that all of the other ingredients are at room temperature as well. If you add cold eggs or cold sour cream to the creamed butter and sugar, the butter will harden and the batter will become lumpy and almost curdled.
So before you do anything, place the eggs in a bowl of warm water and let it sit for 10 minutes. The sour cream can go in a small bowl and into the microwave for 10 seconds. That should be just enough to take the chill off without making it hot.
Pound Cake Topping
This pound cake is delicious on its own with a glass of milk or cup of coffee. But fo a little extra something, my easy strawberry sauce would be a delicious fruity addition. Or a simple icing with different flavors make for a pretty presentation. Here’s the recipe:
- 1 1/2 cups powdered sugar
- 2 Tbsp water
- 1 Tbsp lemon juice or orange juice
- 1 Tbsp melted butter
- 1/2 tsp vanilla
Gluten-Free Vanilla Pound Cake
- 12 Tbsps (1½ sticks or 6 oz) unsalted butter, softened to room temp
- ¾ c sugar
- 3 large eggs, room temperature*
- ¼ c oil – avocado, sunflower, canola or other neutral flavored vegetable oil
- ¼ c sour cream, room temperature (heat in the microwave for 10 seconds)
- 1½ tsp vanilla extract, powder or bean paste
- ½ tsp salt
- 1¾ c gluten-free flour blend**
- 1 tsp baking powder
- Preheat the oven to 350°F. Prepare an 8½ x 4½ loaf pan – either grease with butter and dust with flour OR grease the pan, line with parchment and grease the parchment.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar until creamy.
- One at a time, beat in the eggs.
- Stir in the oil, sour cream and vanilla.
- Add the flour, baking powder and salt and mix until combined.
- Spread the batter evenly in the pan.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top with icing if desired.
- This pound cake will stay fresh for 2-3 days (unrefrigerated) if covered snugly.