Gluten Free Pound Cake

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Traditional pound cake dates all the way back to the 1700’s and is as classic as they come.

The recipe was simple. Mix one pound of flour, one pound of eggs, one pound of sugar and one pound of butter and then bake. Ta-Da! The result was a perfect cake that you could have for any occasion.

For those of us that are gluten-free, it’s a little bit trickier than that. After 4 attempts, I finally figured out a great combo of ingredients that bring it as close to traditional pound cake as possible. The trick is to use a cake mix instead of just flour so it ends up more dense and less airy.

You ultimately want a crispy crunch with a rich buttery center so it pairs perfectly with whipped cream & berries. Enjoy!

Gluten-Free Pound Cake


  • 4 large eggs, room temperature
  • 1.5 cups butter, unsalted & cut along tablespoon markings, softened
  • 1/3 cup water
  • 21 oz. vanilla or lemon gluten-free cake mix (typically 1 bag or box)


  1. Preheat oven to 350º.
  2. Beat eggs, softened butter squares and water until smooth.
  3. Add in water and cake mix a little at a time until combined well. Batter will be thick.
  4. Pour batter into a generously sprayed 9″ x 5″ loaf pan.
  5. Run spatula under water and then use it to smooth out top of loaf.
  6. Bake for 1 hour or until toothpicks are inserted and come out clean.
  7. Let cool for 30 minutes in pan and then transfer to wire rack to cool completely.
  8. Enjoy with whipped cream and berries or freeze up to 6 months.

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