Simple Gluten-Free, Dairy-Free Pound Cake Recipe

When it comes to making the perfect pound cake, it’s all about balancing the right ingredients to achieve that tender, flavorful texture. This gluten-free, dairy-free pound cake is a delightful dessert that’s not only incredibly easy to make but also caters to dietary restrictions without sacrificing flavor. This recipe is inspired by America’s Test Kitchen and adapted with a few tweaks to enhance the cake’s moisture and richness. Here’s everything you need to know to bake your very own indulgent, gluten-free, and dairy-free pound cake!

Ingredients You’ll Need

14 oz. Gluten-Free Flour: The foundation of this cake, which includes xanthan gum for the perfect structure. You can use other gluten-free flour blends, but be sure they contain xanthan gum or another binder to provide elasticity.
2 tsp. Baking Powder: This helps the cake rise, giving it the fluffy texture that everyone loves in a pound cake.
1 tsp. Salt: A pinch of salt enhances all the flavors and balances the sweetness of the cake.
2½ cups (17.5 oz.) Granulated Sugar: Sugar adds moisture and sweetness to the cake, contributing to its delicate crumb.
1 Tbsp. Lemon Zest: This is the secret ingredient that brightens the flavor profile. The fresh zest of a lemon will give a burst of citrus flavor.
1 tsp. Lemon Juice: The juice adds a nice tang, balancing the sweetness from the sugar and amplifying the citrus notes.
8 Large Eggs: Eggs provide the structure and richness needed for a dense, moist pound cake.
8 oz. Dairy-Free Cream Cheese: cream cheese both of which work well in dairy-free baking, ensuring the cake remains rich without the use of dairy.
2 tsp. Vanilla Extract: Vanilla is essential to round out the flavor and bring warmth to the cake.
1 tsp. Cake Batter Flavoring: This is an optional but highly recommended ingredient that imparts a nostalgic, cake-like flavor. It’s a must for enhancing the overall depth of the pound cake.
½ tsp. Butter-Flavor Emulsion: This dairy-free emulsion provides the buttery flavor without actual butter.
16 Tbsp. Dairy-Free Plant Butter: I suggest plant butter for the richest texture and best taste in a dairy-free pound cake. The plant butter adds the necessary fat, ensuring the cake is moist and tender.

How to Make This Cake

Preheat the Oven
Begin by preheating your oven to 350°F (175°C). It’s crucial to have your oven at the correct temperature before baking to ensure an even bake.
Prepare the Pan
Grease a 10-cup tube pan or Bundt pan generously with a non-stick spray (I love using Pam without flour) and then dust it with gluten-free flour. This ensures your cake will release from the pan smoothly once it’s baked. If you don’t have a Bundt pan, you can also use two loaf pans as a substitute.
Mix the Dry Ingredients
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, and salt. This will ensure the leavening agents are evenly distributed throughout the flour. Set this bowl aside for the next step.
Start with the Wet Ingredients
In the bowl of a stand mixer, add the sugar and lemon zest. Mix them together on a medium speed for a minute to release the aromatic oils from the lemon zest. The result is an intensely citrus-scented sugar that will elevate your cake’s flavor.
Add the Wet Ingredients
Next, add the lemon juice, eggs, dairy-free cream cheese, vanilla extract, cake batter flavoring, and butter-flavor emulsion to the sugar mixture. Mix all the ingredients on medium speed for at least 3 minutes until everything is well combined and smooth. This ensures that your eggs and cream cheese integrate fully with the sugar, creating a creamy batter base.
Incorporate the Dairy-Free Plant Butter
Slowly add the melted plant butter to the mixture while the mixer is running at low speed. This prevents splashing and ensures the butter blends evenly with the other ingredients. Once incorporated, increase the speed and mix for another minute.
Add the Dry Ingredients
With the mixer on medium speed, gradually add the dry flour mixture in three to four parts. Take your time during this step and mix for about 3 to 5 minutes. Since gluten-free flour absorbs liquid differently than wheat flour, it’s important to mix well to prevent any grainy texture in the finished cake. This thorough mixing helps achieve a smooth and creamy batter.
Transfer the Batter to the Pan
Once the batter is ready, pour it into the prepared Bundt pan or tube pan. Smooth the top with a spatula to ensure it bakes evenly.
Bake the Cake
Place the pan in the preheated oven. Bake at 350°F for 15 minutes. After that, reduce the oven temperature to 325°F (163°C) and bake for an additional 60 to 75 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. The cake should have a beautiful golden-brown color on top.
Cool the Cake
Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. It’s essential to let the cake cool for at least 2 hours to allow it to set properly and achieve the perfect texture.

Baking Tips for the Perfect Pound Cake

Use Room Temperature Ingredients: Allow your cream cheese, plant butter, and eggs to come to room temperature before mixing. This will ensure a smooth batter without lumps.
Don’t Rush the Mixing: Gluten-free flours require extra time to absorb liquids, so mix thoroughly to avoid a dense or gritty texture.
Use a Toothpick to Test: Always check for doneness with a toothpick. If it comes out clean with just a few crumbs, your cake is done.

This gluten-free, dairy-free pound cake is a perfect dessert for any occasion. Its moist crumb, delicate flavor, and subtle hints of lemon make it irresistible. Whether you’re baking for a special celebration or just a casual treat, this cake is sure to impress.