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Extra Moist Gluten-Free Pound Cake

This gluten-free pound cake is moist, delicious, and easy to make, perfect for gatherings or paired with tea.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 tablespoons unsalted butter (melted and warm)
  • 4 ounces cream cheese (cubed)
  • 1 ¼ cup granulated sugar
  • 4 large eggs
  • 1 ½ tablespoons vanilla extract
  • 1 ⅔ cup gluten-free all-purpose flour (Cup4Cup GF flour recommended)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350ºF.
  2. Grease a baking pan with nonstick cooking spray and line the bottom with wax or parchment paper.
  3. In a large mixing bowl, beat together the melted butter, cream cheese, and sugar until combined. Beat for 1-2 minutes until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add in the gluten-free flour, baking powder, and salt. Mix until thoroughly combined.
  6. Pour the batter into the prepared pan and spread it evenly.
Baking
  1. Bake at 350ºF for 15 minutes. Then, reduce the temperature to 325ºF and continue baking for 48-52 minutes.
  2. Check for doneness by inserting a cake tester or toothpick in the center; it should come out clean.
Cooling
  1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For serving, dust with powdered sugar or serve with fresh whipped cream. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.