This gluten-free pound cake is a rich, buttery loaf made with a cup-for-cup gluten-free flour blend, eggs, butter, and sour cream. Creaming the butter and sugar well, then adding moisture from sour cream, gives the cake a fine crumb that slices neatly without relying on wheat flour.
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature, plus extra for the pan
- 1½ cups (300 g) granulated sugar
- 4 large eggs, about 200 g without shells, at room temperature
- 2½ cups (300 g) gluten-free all-purpose flour blend, measured by weight; choose a blend intended for baking and containing xanthan gum
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) fine salt
- ½ cup (120 g) full-fat sour cream, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon finely grated lemon zest, from about 1 lemon
- If your flour blend does not contain xanthan gum: ½ teaspoon (1.5 g) xanthan gum
A scale gives the most consistent result because gluten-free flour blends vary in density, and scooping flour directly from the bag can pack too much into a cup. If using cups, fluff the flour, spoon it into the measuring cup, and level the top. Use a neutral, finely milled blend labeled for cup-for-cup or one-to-one baking; a single-ingredient flour such as almond or coconut flour will not work as a direct substitute. The blend may contain starches and gums, so check its label before adding the optional xanthan gum.
Room-temperature butter, eggs, and sour cream help the batter combine smoothly. Set them out ahead of time, but do not soften the butter until it looks oily or melted. The lemon zest is optional, though it gives the buttery flavor a light citrus note without making the cake taste strongly of lemon.
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and preheat it to 350°F (175°C). Grease a 9-by-5-inch (23-by-13-cm) loaf pan with butter. Line the bottom and long sides with a strip of parchment paper, leaving a little overhang to lift out the cake. The parchment helps prevent sticking, which can be more troublesome with gluten-free batters.
- Combine the dry ingredients. In a medium bowl, whisk the gluten-free flour blend, baking powder, salt, and optional xanthan gum if needed. Break up any visible lumps so the raising agent and salt are evenly distributed. Set the bowl aside while you make the batter.
- Cream the butter and sugar. In a large bowl, beat the softened butter and sugar with a hand mixer on medium speed for about 3 to 4 minutes, scraping the bowl once or twice. The mixture should look paler and fluffy, not greasy. This step incorporates air that helps the loaf rise, so avoid rushing it. A stand mixer can be used with the paddle attachment.
- Add the eggs gradually. Beat in the eggs one at a time, mixing until each is mostly incorporated before adding the next. Scrape the bowl and beaters as needed. If the mixture looks slightly curdled after the eggs go in, continue with the recipe; adding the flour gradually usually brings the batter together. Mix in the vanilla and lemon zest.
- Finish the batter. With the mixer on low, add about one-third of the dry mixture, followed by half the sour cream. Repeat with another third of the dry mixture and the remaining sour cream, then add the final dry mixture. Mix only until no dry patches remain, scraping the bottom of the bowl once. The batter will be thick. Overmixing at this point can make the crumb heavier, even though the flour has no gluten.
- Fill the pan. Scrape the batter into the prepared pan and spread it into the corners. Smooth the surface with a spatula. Tap the pan gently on the counter once or twice to release large air pockets, but do not bang it hard enough to deflate the creamed batter.
- Bake until set. Bake for about 70 minutes, checking at 65 minutes because ovens and pan materials vary. The top should be deeply golden, and a wooden skewer inserted in the center should come out with a few moist crumbs rather than wet batter. For an additional check, the center should be around 200°F (93°C) when fully baked. Because this is an egg-based cake, confirm with a food thermometer that the center reaches at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes. If the top browns too quickly before the center is done, loosely tent it with foil for the remaining bake.
- Cool before slicing. Set the pan on a rack and let the cake rest in it for 15 minutes. Use the parchment overhang to lift it out, then let it cool on the rack for 90 minutes before slicing. Gluten-free cakes are more fragile while hot; cutting too soon can compress the middle or make the slices crumble. Once cool, use a serrated knife and a gentle sawing motion.
Tips
- Choose the right flour blend. Use a blend designed to replace wheat flour cup for cup in cakes and other baking. Blends based on different flours and starches absorb liquid differently, so switching brands can change the texture. If a blend already includes xanthan gum, do not add the optional amount listed in the ingredients.
- Keep ingredients at room temperature. Cold eggs or sour cream can cause the creamed butter to firm up and the batter to look split. If you forgot to set out the eggs, place them in a bowl of warm—not hot—water for about 10 minutes. Avoid microwaving butter, since melted butter will not hold air like softened butter.
- Do not judge doneness by color alone. The top may look ready while the middle is still underbaked. Use the skewer and thermometer checks, and allow for a few extra minutes if the center remains wet. If your loaf pan is dark metal, start checking a little early because it may brown the edges faster.
- Prevent gluten cross-contact. For someone who must avoid gluten, check that the flour blend and other packaged ingredients are labeled gluten-free. Use a clean pan, bowl, mixer attachments, and work surface, especially if they are also used for wheat baking.
Serving Suggestions
Serve slices plain with coffee or tea, or add fresh berries and a spoonful of whipped cream for an easy dessert. The cake is rich enough to stand on its own, so a thin slice is satisfying; a slightly thicker slice also works well as a base for macerated strawberries or peaches. For a simple finish, dust the fully cooled loaf with a little powdered sugar just before serving. If you want a glaze, whisk powdered sugar with a small amount of lemon juice or milk and drizzle it over the cooled cake. Glazing while the loaf is warm can make the topping run off and soak into the crust.
This loaf also works well on a dessert platter because it can be sliced ahead. Use a sharp serrated knife and wipe it between cuts for tidy pieces. If serving it with fruit, add the fruit shortly before serving so its juices do not make the cake soggy.
Variations
- Make it citrusy: Replace the lemon zest with 1 teaspoon of orange zest, or use ½ teaspoon each of lemon and orange zest. Keep the vanilla for a rounded flavor, or replace half of it with 1 teaspoon (5 ml) of orange extract if you have it.
- Add berries: Fold ¾ cup (110 g) of fresh blueberries into the finished batter. Pat them dry first and toss them with 1 teaspoon of the measured flour blend to help distribute them. Frozen berries can be used without thawing, though they may tint parts of the batter and add a few minutes to the bake.
- Make a simple almond version: Replace the vanilla with ½ teaspoon (2.5 ml) almond extract while keeping the vanilla, or use 1 teaspoon almond extract in total for a more pronounced aroma. Extracts vary in strength, so avoid adding a large extra pour.
- Use a different pan carefully: You can bake the batter in a greased 8½-by-4½-inch (22-by-11-cm) loaf pan, but it will be taller and may need additional baking time. Begin checking at 65 minutes and continue until the center tests done. Do not fill any pan more than about two-thirds full; bake extra batter as a cupcake in a separate lined cup and check it earlier.
Storage and Reheating
Because this cake contains eggs and dairy, refrigerate it within 2 hours of baking or serving. Once completely cool, wrap the loaf tightly or place it in an airtight container. It keeps well in the refrigerator for 3 to 4 days. Chilling can make the butter in the crumb feel firm, so for the best texture, take a slice out about 20 minutes before serving. Do not leave the whole cake at room temperature for extended storage.
To freeze, wrap individual slices or the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container for up to 2 months. Thaw wrapped slices in the refrigerator or at room temperature until no longer icy; keeping them wrapped helps limit drying. The cake is usually best served at room temperature rather than reheated. If you choose to warm a refrigerated leftover, heat it until it reaches 165°F (74°C), the USDA FSIS recommendation for reheated leftovers; use a food thermometer and expect the crumb to become softer and warmer than a room-temperature slice.
Frequently Asked Questions
Why did my gluten-free pound cake turn out dense?
A dense loaf can result from flour that was packed into the measuring cup, butter that was melted rather than softened, or creaming that was too brief. Check the flour weight, beat the butter and sugar until fluffy, and make sure the baking powder is fresh. Also avoid opening the oven repeatedly, since a sudden temperature drop can affect the rise.
Can I make this cake without xanthan gum?
Yes, if the gluten-free flour blend already contains xanthan gum or another binder intended for baking. If the blend has no binder, add the optional ½ teaspoon listed in the ingredients. Leaving out both the blend’s binder and the optional xanthan gum can make the loaf fragile and crumbly.
Can I use Greek yogurt instead of sour cream?
Plain full-fat Greek yogurt can replace the sour cream in the same amount, ½ cup (120 g). It may give the cake a slightly tangier flavor and a little less richness. Use thick yogurt rather than a pourable style, because extra liquid can change the batter and baking time.
Can I bake this in a Bundt pan?
A Bundt pan changes the cake’s depth and exposed surface, so the loaf timing will not apply. A standard 10- to 12-cup Bundt pan may work, but grease and flour it with gluten-free flour, fill it no more than two-thirds full, and begin checking around 45 minutes. Confirm the center is baked with a thermometer and a skewer, then cool it in the pan for about 15 minutes before turning it out.
How can I tell if the cake is fully baked without a thermometer?
Look for a golden top that springs back lightly when touched, and insert a wooden skewer near the center. It should come out with a few moist crumbs but no streaks of liquid batter. A thermometer is the more reliable check, particularly if the loaf is browning quickly or your oven temperature is uncertain.
Can I prepare the batter ahead?
For the most reliable rise, bake the batter soon after mixing, since baking powder begins working once it is combined with the wet ingredients. You can measure the dry ingredients and prepare the pan a day ahead, keeping the dry mixture covered at room temperature. For a make-ahead dessert, bake and cool the loaf, then refrigerate or freeze it as described above.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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