This Gluten Free Sour Cream Pound Cake is extremely, moist, tender while still having the classic pound cake crusty top.
The moisture in this gluten free pound cake is indescribable. We used gluten free 1:1 flour with xantham gum. 1:1 simply means we substituted the all purpose flour generally used in a Sour Cream Pound Cake with the gluten free flour at the same ratio. For those looking for a gluten free pound cake, this is a great option. Myself and my family loved it. When you eat the pound cake, the taste is slightly different...it's lighter, but very good.
This recipe is just one part of a testing series that I am doing. I would have titled this article Sour Cream Pound Cake 6.0, but I wanted it to be clear that this pound cake was gluten free. Find the original recipe here and prior recipes in the series below. So let's get into this recipe! A video tutorial along with step by step photos is included below to help you along the way.
Video Tutorial
Why This Gluten Free Sour Cream Pound Cake Works
- Gluten free flour with the addition xanthan gum assists with the tender texture and binding of the pound cake.
- Sour cream adds moisture and richness for a soft, tender crumb.
- Creaming butter and sugar properly creates the perfect structure and helps the cake rise without baking powder. (Although baking powder was used in this recipe, just out of preference.)
- Room temperature ingredients ensure smooth mixing and prevent a dense or uneven texture.
- Includes a how-to video for visual learners.
- Tested in the Whip It Like Butter kitchen for consistent results!
Recommended tools and equipment:
- Bundt Pan (this pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Gluten free flour with xanthan gum
Before You Start: Southern Sour Cream Pound Cake Tips
Bring Ingredients to Room Temperature
Butter, eggs, and sour cream should all be at room temperature. This helps your batter blend together properly without lumps etc.
Cream Butter and Sugar Thoroughly
Combine butter and sugar until light, pale yellow and fluffy (about 5 minutes). This step incorporates air for structure and that helps the pound cake rise.
Add Eggs One at a Time
This allows each egg to fully incorporate into the batter. Rushing this step can cause the batter to curdle.
Avoid Overmixing After Adding Flour
Once you incorporate the flour, mix only until combined to maintain a tender crumb.
Prepare Your Bundt Pan Well
Grease thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
Check for Doneness with Multiple Cues
The cake is done when a toothpick comes out clean and the edges of the cake pull slightly from the pan.
Whip it like Butter Pro tip:
You can cream butter and sugar at a higher speed, but once that step is done, lower the mixer to speed 1 or 2 to blend in the remaining ingredients. Mixing slowly prevents overmixing, which keeps your pound cake soft and tender.
Ingredients You'll Need
- Gluten Free Flour: This recipe uses King Arthur Gluten-Free Flour, which includes xanthan gum. The xanthan gum helps bind the ingredients, giving the pound cake structure and creating a texture that's as close as possible to a traditional pound cake. If you chose another brand, please make sure the brand includes the addition of xanthan gum.
- Butter: Unsalted butter at room temperature.
- Sugar: Granulated sugar is best used for a pound cake.
- Eggs: Large, whole eggs.
- Sour cream: Full fat sour cream at room temperature.
- Vanilla and almond extracts: Using the combination of both flavors create a nice balance of flavor. You could also use your preferred flavor. Vanilla bean paste is also a great option.
- Salt: regular table salt or sea salt
Serving Suggestions & Variations
- Serve plain or with a dusting of powdered sugar for a classic presentation.
- Top with fresh berries, whipped cream, or a glaze.
- Swap vanilla for all almond or lemon extract for a flavor twist. Vanilla bean paste is also a great alternative to regular vanilla extract.
Storing Your Pound Cake
- Store at room temperature in an airtight container for up to 5 days.
- Refrigerate up to 5 days; bring to room temperature before serving.
- Freeze whole or in slices for up to 3 months. This cake can be frozen just like any other pound cake.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil. |
Gluten Free Sour Cream Pound Cake
Ingredients
- 3 c Gluten free flour w/xanthum gum
- 3 c granulated sugar
- 6 large eggs- room temperature
- 1 c unsalted butter- room temperature
- 1 c sour cream- room temperature
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 tsps vanilla extract or vanilla bean paste
- ½ teaspoon almond extract
Instructions
- Preheat your oven to 325 degrees.
- In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Add the vanilla and almond extracts.
- Add the eggs one at a time, mixing just until combined.
- In a separate bowl combine the gluten free flour, baking powder, and salt.
- Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
- Pour your batter evenly into your prepared 12 c bundt pan.
- Bake for 1 hour and 15 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
- Allow the cake to cool for 10 - 15 minutes before removing it from the pan.
Video
Notes
- Use room temperature ingredients-Â eggs, butter and cream cheese should be at room temperature
- Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
- Avoid overmixing the cake batter, as it'll lead to a tough and rubbery cake.
- Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
- Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
- Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
- Pound cakes continue to bake while they cool, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer. Because they continue to bake while cooling, this is another reason to not leave your cake in the pan for an extended period of time. 10 -15 minutes of cooling time is sufficient.
Sour Cream Pound Cake FAQs
Why is my pound cake dense?
Dense cakes often result from cold ingredients, undermixed butter and sugar, or overmixed flour. Make sure your ingredients are at room temperature. Cream your butter and sugar for 5 minutes or until light and fluffy. Mix your flour only until combined.
How do I prevent my Bundt cake from sticking?
Grease and flour every crevice, and allow the cake to cool 10 - 15 minutes before removing it from the pan. Grease your pan directly befor adding the batter to the pan.
How can I tell if my pound cake is done baking?
A regular pound cake takes approximately 1 hour and 15 minutes to bake. Of course time is relative so your cake may get done faster or take longer to bake. When the cake is done, it should have domed, browned and started pulling away from the sides of the pan.
To be sure, once you remove the cake from the oven, while its still in the pan, use a thin wooden skewer or toothpick and insert it directly into the center of the cake. If the toothpick comes out clean or with just a few crumbs, then it's done. If it has wet streaks, place your cake back in the oven and heck for doneness in five minute increments.
My Pound Cake cracked on top, what happened?
No need to worry... that's just pound cake character. Due to the pan (which typically includes a hole in the middle), dense batter and the way the cake rises causes the crust to form. As the center continues to bake and release steam, it pushes upward, causing the crust to crack.
Love baking with sour cream? Don't stop at just one recipe-explore all of my sour cream pound cake variations to find your favorite! Swap the flour used in these versions with Gluten free flour to create gluten free version of the recipe.
- The classic Sour Cream Pound Cake delivers timeless flavor with a moist, tender crumb.
- Sour Cream Pound Cake 2.0 is a perfect balance of richness and texture, made with both all-purpose and cake flour for that ideal bakery-style crumb.
- Sour Cream Pound Cake 3.0 kicks it up a notch with sour cream and salted butter for added depth of flavor.
- Sour Cream Pound Cake 4.0 combines butter and shortening to create a rich, creamy pound cake with a signature crusty top.
- Sour Cream Pound Cake 5.0 uses butter and oil-with no baking powder-for a soft texture and dense, flavorful bite.
- Sour Cream Cream Cheese Pound Cake brings two favorites together in one batter-creamy, tangy, and indulgent.
- And if you're baking for a crowd, the Mile High Sour Cream Pound Cake delivers 18 cups of sweet, moist pound cake goodness.
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