I can’t get over how this gluten free peach pound cake turns out so moist, buttery, and packed with sweet peach flavor. It’s the kind of simple cake that disappears slice by slice before I can even think about icing it.

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I’m obsessed with this gluten free peach pound cake because it’s rich, moist, and loaded with actual peach flavor, not some sad little hint of fruit. Fresh peaches make it extra juicy, but I still love it with frozen or canned peaches when I need cake now.

The crumb is dense in that classic pound cake way, but still tender, thanks to sour cream. And that peachy sweetness tucked into every slice?

So good. I like it plain with coffee, or dressed up with a quick glaze when I’m feeling extra.

But honestly, this cake does not need much convincing. Just a fork.

Ingredients

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Gluten free flour keeps the crumb tender without making it feel “special diet.
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Xanthan gum helps everything hold together, so slices don’t crumble apart.
Baking powder and soda give the cake that soft, bakery-style lift.
Butter brings rich flavor and that classic pound cake feel you’re craving.
Granulated sugar keeps it sweet, while brown sugar adds cozy, caramel-like depth.
Eggs give structure and make the cake feel sturdy but still soft.
Vanilla rounds out the peaches and makes the whole kitchen smell amazing.
Sour cream or Greek yogurt keeps it moist, tangy, and not too heavy.
Milk or buttermilk loosens the batter and helps the texture stay plush.
Peaches bring juicy little pockets of summer in every bite.
Plus, lemon zest makes the peach flavor pop without tasting sour.
Basically, the glaze adds a sweet finish if you’re feeling extra.

Ingredient Quantities

1 1/2 cups gluten free all purpose flour blend (one that contains xanthan gum)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 cup granulated sugar

1/2 cup packed light brown sugar

1 cup (2 sticks) unsalted butter, softened

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream or plain Greek yogurt, room temperature

1/4 cup milk or buttermilk, more if batter seems thick

1 to 1 1/2 cups peeled and chopped fresh peaches, or frozen peaches thawed and drained, or canned peaches well drained

1 teaspoon fresh lemon zest (optional, brightens the flavor)

For optional glaze: 1 cup powdered sugar and 1 to 2 tablespoons milk or lemon juice

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment and set aside.

2. Whisk together 1 1/2 cups gluten free all purpose flour blend, 1/2 teaspoon xanthan gum if your blend lacks it, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl.

3. In a large bowl, cream 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1 cup (2 sticks) softened unsalted butter until light and fluffy, about 3 to 5 minutes.

4. Add 3 large room temperature eggs one at a time, beating well after each addition, then mix in 1 teaspoon pure vanilla extract.

5. With the mixer on low, add the flour mixture in two additions alternating with 1/2 cup sour cream or plain Greek yogurt and 1/4 cup milk or buttermilk, beginning and ending with the dry ingredients; mix until just combined. Add a splash more milk if the batter seems too thick.

6. Fold in 1 to 1 1/2 cups peeled and chopped peaches (fresh, thawed and drained frozen, or well drained canned) and 1 teaspoon fresh lemon zest if using, being careful not to overmix.

7. Spoon the batter into the prepared pan, smoothing the top, and bake for 50 to 65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly tent loosely with foil.

8. Cool the cake in the pan on a wire rack for 15 minutes, then remove the cake from the pan and cool completely on the rack before glazing or slicing.

9. For the optional glaze, whisk 1 cup powdered sugar with 1 to 2 tablespoons milk or lemon juice until smooth, drizzle over the cooled cake, and allow the glaze to set before serving.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan (or parchment and pan liners)
3. Stand mixer or hand mixer with paddle attachment (or a sturdy whisk)
4. Large mixing bowl and a medium mixing bowl
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Chef knife and cutting board for the peaches
8. Wire cooling rack

FAQ

Can I use a gluten free flour blend without xanthan gum? Yes. If your blend already contains xanthan gum, omit the additional 1/2 teaspoon. If it does not, add it for structure and a better crumb.

Can I use frozen or canned peaches instead of fresh? Yes. Thaw frozen peaches and drain well, or drain canned peaches thoroughly and pat dry to prevent excess moisture from making the batter soggy.

How do I know when the pound cake is done? Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The top should be golden and spring back lightly when pressed.

My batter seems thick. Can I add more liquid? Yes. Add milk or buttermilk 1 tablespoon at a time until the batter reaches a thick but pourable consistency. Too much liquid can make the cake dense, so add sparingly.

Can I substitute yogurt for sour cream? Yes. Plain Greek yogurt can be used in a 1 to 1 swap for sour cream to provide the same tang and moisture.

How should I store the pound cake and how long will it keep? Cool completely, then wrap tightly or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake also freezes well for up to 3 months; thaw in the refrigerator or at room temperature.

The Best Gluten Free Peach Pound Cake Recipe Substitutions and Variations

Gluten free all purpose flour blend: Use 1 1/2 cups almond flour plus 1/3 cup tapioca starch and 1/2 teaspoon xanthan gum if your blend lacks it
Xanthan gum: Replace with an equal amount of guar gum (1 to 1 swap)
Unsalted butter: Use an equal amount of solid coconut oil or a vegan stick butter
Sour cream or plain Greek yogurt: Swap with 1/2 cup buttermilk or 1/2 cup full fat coconut yogurt

Pro Tips

1. Make sure your gluten free flour blend really contains xanthan gum; if it does not, add the listed extra 1/2 teaspoon. Too little gum gives a crumbly loaf, too much makes it gummy. When in doubt, weigh the flour for accuracy.

2. Use room temperature eggs, butter, and dairy. They emulsify better, creating a smoother batter and a more even rise. If your peaches are frozen, fully thaw and press them gently between paper towels to remove excess liquid so the crumb does not turn soggy.

3. Fold the fruit in gently and only at the end. Overmixing activates the starches in GF blends and can make the loaf dense. If the batter looks unusually thick, add milk a tablespoon at a time until it drops slowly from the spoon.

4. Watch the top in the last 15 minutes of baking. If it browns too fast, tent loosely with foil and finish baking until a toothpick comes out with a few moist crumbs. Cool in the pan for the brief rest called for before removing so the loaf holds together, then cool completely before glazing so the glaze does not run.