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Classic Gluten Free Pound Cake

Classic Gluten Free Pound Cake

  • Author: Ester Perez
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x


Classic Gluten Free Pound Cakea dense, buttery delicious dessert that is perfect for any occasion.  This famous cake is made with Bob’s Red Mill 1 to 1 Gluten Free Flour for an easy no-fuss dessert.  Top it off with whipped cream and fresh berries for a crowd pleasing favorite.  




  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Grease a 9” removable bottom leak-proof cake pan with butter and dust with tapioca flour.
  3. In a KitchenAid mixer, beat together butter and cane sugar on high until light and fluffy, about 5 minutes.
  4. Lower speed and one at a time, add eggs.  Beat on medium speed, 1 minute.
  5. Lower speed and add salt and vanilla extract, beat another 30 seconds.
  6. Keep speed on low and add gluten free flour, 1/4 cup at a time until fully incorporated.  Scrape down sides if needed.
  7. Beat on medium speed for 1 minute.
  8. Pour batter into pan and smooth top with a spatula so it is spread out evenly.
  9. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  10. Place cake on a wire rack.  Next, slide a knife along the outer edge to release cake. Remove outer ring and allow cake to cool on wire rack.
  11. Once pound cake is cool, serve with whipped cream and fresh berries.


Wrap leftover cake in plastic wrap and store at room temperature for up to 5 days.

  • Prep Time: 15 mins
  • Cook Time: 60 mins


  • Serving Size: 12

Keywords: gluten free pound cake

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