Gluten Free Pound Cake

By: Jackie Whitehead
4 Servings
  • 1 cup (2 sticks Butter)
  • 1 +2/3 cups Sugar
  • 4 large Eggs
  • 2 tsp Gluten Free Baking Power (I prefer Rumford Brand)
  • 2 cups Gluten Free All purpose Flour (I prefer Bob’s Red Mill Gluten Free Baking Flour in the light blue bag
  • ½ cup Lactaid Free Milk (I prefer Lactaid Brand)
  • 1 Tbsp Vanilla Extract
  1. Cream the butter and sugar; add eggs 1 at a time –mixing after each.
  2. Sift flour and baking powder together.
  3. Add sifted mix to creamed mixture alternately with milk. Mix well…but not overly.
  4. Pam spray Bundt pan bottom and sides. (Best to also parchment paper line bottom of Bundt pan.)
  5. Tap a few times for batter bubbles.
  6. Bake at 350 degrees for approximately 50 minutes.
  7. Let cool, flip out of pan, and enjoy.

Gluten Free baked goods will not have the same shelve life as other baked goods. Freeze or Eat within a day or two for best taste and texture.


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