Nut-Free Gluten-Free Pound Cake
Indulge in the buttery richness of this Nut-Free Gluten-Free Pound Cake, a classic dessert reimagined for those with dietary restrictions. Made with a blend of gluten-free all-purpose flour and cornstarch, this cake is perfectly tender and moist, yet sturdy enough to hold its shape. The creamed butter and sugar base creates a light, airy crumb, while the addition of whole eggs and a splash of vanilla extract infuse every bite with flavor. Free of nuts and gluten, this versatile recipe is a crowd-pleasing option for gatherings or simple weeknight treats. Serve it plain, or elevate it with a dollop of whipped cream or a drizzle of fruit compote for a dessert that feels as special as it tastes. With only 20 minutes of prep and easy directions, this gluten-free pound cake is as effortless as it is delicious—ideal for any baking enthusiast. Keywords: nut-free, gluten-free pound cake, easy dessert recipe, moist pound cake, dietary-friendly dessert.
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Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour
- 30 grams Cornstarch
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 225 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 units Large eggs, room temperature
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no flour streaks remain.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the pound cake to cool in the pan for about 10 minutes. Then use the parchment paper to lift the cake out of the pan and transfer it to a wire rack to cool completely.
Serve slices of the pound cake plain or with a dollop of whipped cream or a fresh fruit compote.
Nutrition Facts
Calories |
3470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 207.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 304 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
