I’ve been making this gluten free cream cheese pound cake forever. My family and I absolutely love it! It’s dense, but soft and tender with a wonderful almond flavor. Serve it with berries and freshly whipped cream for the perfect dessert!
Pound cake is one of my favorite types of cakes to make and eat. It requires no adornments like frosting to be tasty, but a little macerated strawberries and whipped cream never hurt it 😉 I think my favorite part about pound cake is how dense it is, but that’s not saying it’s not soft and very tender, not at all dry. When I make this pound cake, I always put both vanilla and almond extract in it. I just love an almond pound cake and this one, with the cream cheese and all the butter, is just outrageously good!!
How Pound Cakes Rise
How in the world does a cake rise without leaveners? Is it magic? Well, to me pretty much all baking is magic, especially when you can transform a dough or batter into something that looks nothing like it started out as. But a pound cake gets it “magic” from eggs and lots of ’em. Beating the eggs in one at a time, all 6 of ’em, aerates the batter, which is what gives the cake its lift.
Recipe Notes for Gluten Free Cream Cheese Pound Cake
A couple of things to remember when baking this pound cake:
- Make sure your ingredients are at room temperature. No super cold butter here, but also don’t leave your butter to sit too long or it will be greasy and not able to cream well with the sugar.
- When instructed to beat for 7 minutes, don’t ignore this step or cut the time short. It means a world of difference between a well risen pound cake and one that’s squat.
- Make sure to beat each egg in one at a time, allowing one minute for each to fully incorporate. This step is CRUCIAL to the success of this pound cake.
- The baking time is an estimated amount because of different pan sizes. Use a long skewer in between the middle of the pan and sides to check for doneness. If it comes out wet, add about 10-15 more minutes and check again. With the swirl pan I almost always use (because I love it) it takes close to 2 hours to bake!
- Allow to cool for about an hour in the pan before attempting to remove it from the pan and onto a wire rack to cool completely. Doing this will ensure it won’t fall apart.
- If your pan is a little on the smaller side, you may need to add some of the batter to another pan, such as a small loaf pan. Otherwise, be prepared for some of the batter to ooze over the sides. I would suggest baking the cake on a larger sheet tray just in case.
- Experiment with flavorings. Don’t like almond? Just use vanilla extract or beans. Or try lemon or lime zest and juice (the zest and juice of one to two lemons or limes). Want something more exciting? Try chai, blood orange, coffee (using instant espresso powder). Add grated chocolate for a chocolate flecked pound cake. The options are endless!!
If you’ve never had a pound cake, start with this one. You’ll wonder what took you so long!!
Gluten Free Cream Cheese Pound Cake
- 1½ cups (12 oz or 339 g) butter, at room temperature
- 8 oz (226 g) cream cheese, at room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups minus two tbsp (402 g) Kim’s gluten free flour blend
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- Grease and flour a Bundt pan and set aside.
- In bowl of electric mixer using paddle attachment, cream butter and cream cheese together until smooth, about 2 minutes. Slowly add sugar and when all sugar is added, increase speed to medium high and whip for about 7 minutes until very light in color and fluffy. Scrape down sides of bowl.
- On low speed, add eggs, one at a time, beating for about one minute after each addition. Once all eggs have been added, scrape down sides of bowl and increase speed to about medium and whip for about 2 minutes.
- In small bowl, mix flour with salt. With mixer on low, slowly add flour/salt mixture into butter/egg mixture. Add extracts at the end. Don’t overmix. Remove bowl from mixer and use a spatula to fold in any remaining flour that didn’t get distributed.
- Bake at 300 degrees for 1 1/2 to 2 hours. Start checking at about the 1 1/2 hour mark by inserting a long wooden skewer in the middle of the cake and if it still feels wet when removed, it needs to bake longer. At that point, keep checking at about 10-minute intervals.
- Remove cake from oven when skewer comes out clean or with just a few crumbs attached to it. Set cake in pan on wire rack to cool for at least an hour. Then loosen it with a butter knife from the edges. Put a cake plate on top of the cake pan and holding both, flip it over so that the cake comes out of the cake pan onto the plate.
- Allow to cool completely and serve at room temperature.
Adapted from Southern Living’s Cream Cheese Pound Cake