Buttery & Moist Gluten Recipe

I love creating my Gluten Free Pound Cake that is incredibly moist and bursting with flavor. I blend gluten free all purpose flour, unsalted butter, sour cream and pure vanilla extract with eggs and milk for a rich texture. This recipe’s balance of tradition and inventive ingredients will intrigue you.

I love experimenting in the kitchen and this Buttery & Moist Gluten-Free Pound Cake recipe blew my mind when I first tried it out. I wanted a cake that was rich and dense without the gluten, so I combined 1 1/2 cups of sifted gluten free all purpose flour, 1/2 cup cornstarch, and just the right amount of xanthan gum for structure.

I mixed in 1 tsp baking powder and a pinch of salt to give it balance. Creaming 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy set the stage for adding four room temp eggs one by one.

I found the blend of 1/2 cup whole milk, 1/2 cup sour cream and 2 tsp pure vanilla extract to be a game changer that reminded me of my favorite gluten free sour cream cake tries. This cake is super moist and perfect for anyone looking to try a new twist on a classic pound cake.

Enjoy it!

Why I Like this Recipe

I really love that this recipe makes a cake that’s super moist and tender, mostly thanks to the milk and sour cream that give it a creamy texture even though it’s gluten-free. I also appreciate how simple it is to follow the steps – even if im not a pro in the kitchen i can still mix the ingredients in a laidback way without stressin out over any fussy process. Another reason i like it is that using basic ingredients like gluten free flour, cornstarch and xanthan gum means i dont have to hunt for hard to find stuff and i feel a bit healthier enjoyin a dessert thats not loaded with extra additives. Plus, the finished cake always turns out with a level of sweetness that is just right without being overwhelming, making it the perfect treat when i want something homemade that doesnt require too much work.

Ingredients

• Gluten free all purpose flour: Provides carbs for lift and tender texture in each bite.
• Unsalted butter: Improves moistness and adds a rich, buttery flavor all around.
• Granulated sugar: Sweetens the recipe and helps create a soft, delicate crumb.
• Eggs: Boost protein and bind ingredients, making the batter hold together nicely.
• Sour cream: Offers a tangy note and extra moisture for a fluffier finish.
• Vanilla extract: Gives a subtle warm flavor that complements the sweet mix.
• Xanthan gum: Helps improve texture and binding for a smooth cake that holds together.
• Baking powder: Leavens the batter for a fluffy texture and even rise.

Ingredient Quantities

• 1 1/2 cups gluten free all purpose flour, sifted
• 1/2 cup cornstarch
• 1/2 tsp xanthan gum (if your blend doesn’t already include it)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, at room temp
• 1/2 cup whole milk, at room temp (or any milk you like)
• 1/2 cup sour cream, at room temp
• 2 tsp pure vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper so the cake doesn’t stick.

2. In a medium bowl, sift the gluten free flour, cornstarch, xanthan gum, baking powder, and salt together.

3. In a large bowl, beat the softened butter and sugar until the mixture looks light and fluffy.

4. Add your eggs one at a time to the butter mixture, beating well after each egg is added.

5. Mix in the vanilla extract into the butter and egg mixture.

6. In another bowl, combine the whole milk and sour cream; then gradually add the dry ingredients into the wet ingredients, alternating with the milk mixture. Make sure you start and finish with the dry mix.

7. Stir just until all the ingredients are merged, be careful not to overmix or the cake may turn out dense.

8. Pour the batter into your prepared loaf pan, spreading it out evenly.

9. Bake in the preheated oven for about 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

10. Remove the cake from the oven; allow it to cool in the pan for about 10 to 15 minutes, then take it out onto a cooling rack to cool completely before serving.

Equipment Needed

1. Oven
2. Loaf pan (or baking dish) plus parchment paper
3. Medium bowl for sifting dry ingredients
4. Large bowl for creaming butter and sugar
5. Small bowl for mixing whole milk and sour cream
6. Electric mixer for beating butter, sugar, and eggs
7. Measuring cups and spoons
8. Spatula for mixing the batter
9. Toothpick for checking doneness
10. Cooling rack for cooling the cake after baking

FAQ

Buttery & Moist Gluten Recipe Substitutions and Variations

• Replace the gluten free all purpose flour with a mix of 1 cup rice flour and 1/2 cup almond flour, but note that the texture may be slightly different
• If you don’t have unsalted butter, you can use coconut oil in a 1-to-1 ratio though it might give a hint of coconut flavor
• You can swap the granulated sugar with an equal amount of coconut sugar, however this may make the flavor a bit richer
• Instead of sour cream, try using full fat Greek yogurt in the same amounts to get a similar moistness
• If whole milk is not available, any other type of milk such as almond milk or oat milk works just fine

Pro Tips

1. Make sure that your eggs, milk, and sour cream are at room temp before using them. It really helps the batter mix better and stops it from curdling or seperating.
2. When you’re mixing the wet and dry ingredients, dont overdo it. A few lumps are okay so your cake stays light and fluffy instead of turning into a dense mess.
3. If your gluten free flour blend doesnt already have xanthan gum, be sure to add it. It helps the cake hold together and gives it a better texture overall.
4. Untap the batter gently into your loaf pan so you dont knock out too much air; that little extra air can make your cake extra tender when baked.