This Gluten Free Sour Cream Pound Cake is extremely moist and tender while still having the classic pound cake crusty top-all without gluten!
The moisture in this gluten-free pound cake is indescribable. We used gluten-free 1:1 flour with xanthan 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. My family and I loved it. When you eat the pound cake, the taste is slightly different...it's lighter, but very good.
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.
Whether you're following a gluten-free diet or simply baking for someone who is, this is a great recipe to have in your pound cake collection.
Video Tutorial
Why This Gluten-Free Sour Cream Pound Cake Works
- Gluten-free flour with the addition of 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
What Does Sour Cream Do in Pound Cake?
Sour cream is one of my favorite ingredients to use in pound cake because it adds moisture, richness, and a slight tang without making the batter too thin.
It also contributes to the cake's tender texture. This can be particularly beneficial in gluten-free baking because gluten-free flour doesn't behave exactly like traditional all-purpose flour.
The result is a pound cake that is moist and flavorful rather than dry or overly crumbly.
Choosing a Gluten-Free Flour for Pound Cake
The flour you use is especially important when making a gluten-free pound cake.
Gluten provides structure and elasticity in traditional baking, so when we remove it, we need a gluten-free flour blend designed to perform similarly in baked goods.
For this recipe, use the gluten-free flour specified in the recipe card for the best results. Different gluten-free flour blends can contain different combinations and ratios of rice flour, starches, gums, and other ingredients, so they aren't necessarily interchangeable.
If you substitute another blend, the texture of your finished pound cake may be different from the original recipe.
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 choose 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 creates 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 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. The cake is done once a toothpick inserted in the center of the cake comes out clean/with moist crumbs.
- Allow the cake to cool for 10 minutes before removing it from the pan. Allow it to cool, then serve and enjoy!
Video
Notes
- Use room temperature ingredients- 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.
Frequently Asked Questions
Does gluten-free pound cake taste different?
It can have a slightly different texture depending on the gluten-free flour blend used, but a good gluten-free pound cake should still be moist, rich, buttery, and flavorful.
That's one reason ingredients such as sour cream work so well in this recipe.
Can I use regular all-purpose flour instead?
This particular recipe was developed as a gluten-free pound cake, so I recommend following the recipe as written.
If you don't need a gluten-free cake, make my Sour Cream Pound Cake instead. It was specifically developed using traditional flour.
Can I substitute a different gluten-free flour?
I recommend using the flour called for in the recipe.
Gluten-free flour blends vary considerably in their ingredients and ratios, so switching brands or types can change the texture, moisture, and structure of your pound cake.
Why is my gluten-free pound cake dry?
A dry pound cake can result from several things, including too much flour, overbaking, inaccurate oven temperature, or improper measuring.
Make sure you're measuring your ingredients accurately and begin checking your cake for doneness toward the end of the recommended baking time.
Why did my pound cake fall apart?
Because gluten helps provide structure in traditional cakes, gluten-free cakes can sometimes be more delicate.
Make sure the cake is fully baked and give it time to cool in the pan before attempting to remove it. Also, avoid making untested substitutions to the gluten-free flour blend or other structural ingredients in the recipe.
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 a 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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