Gluten Free Cream Cheese Pound Cake

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!

gluten free cream cheese pound cake

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.

gluten free cream cheese pound cake

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!!
gluten free cream cheese pound cake

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

Gluten Free Cream Cheese Pound Cake

This pound cake is dense, but soft and tender with a wonderful almond flavor. Serve it with berries and freshly whipped cream for the perfect dessert!
Print Recipe
Keywordcream cheese pound cake, Gluten Free, gluten free cream cheese pound cake, pound cake
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Servings12 servings


  • 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.  


To serve with berries and cream, remove stems from a small container of strawberries and quarter.  Sprinkle 2 tbsp sugar over strawberries in bowl and stir to combine.  Allow to sit and macerate for at least one hour.  Stir again.  
Whip about 2 cups heavy cream in bowl of stand mixer until soft peaks begin to form.  Slowly add 1/4 cup powdered sugar and 2 tsp vanilla extract, or the seeds from a vanilla bean, and whip to stiff peaks.  
Spoon berries and sauce over pound cake and top with a dollop of whipped cream.  Enjoy!!

Adapted from Southern Living’s Cream Cheese Pound Cake

20 thoughts on “Gluten Free Cream Cheese Pound Cake”

  • I would love to try your recipes using your recipe mix for the flour but I can’t use cow milk and not sure where to get powdered goats milk. Any ideas where I could get it or is there something else I could use in its place. Thanks in advance.

    • Hi, Cathy! I found powdered goat milk on Amazon. Click here for the link. I also found powdered coconut milk and here is the link for that.

      Hope that helps 🙂

  • Thank you. I was just recently diagnosed with IBSC and celiac Disease. The first thing I thought of was so long poundcake. It has and will always be my favorite. This is perfection. No scary side effects on my health and so full of yummy flavor. I took this to a party and they were wall blown away by how it tasted, even more so when I told them it was gluten free. I can not thank you enough.

  • Hi Kim,

    I just made this last night and it was soooooo amazing! The crust had that lovely crackle that homemade pound cake has and I can’t get enough of it. I also cut the recipe in half and made it in a loaf pan and it was perfect! Can’t wait to try more of your recipes!

  • I am going to make this tomorrow. I have a question about the butter. It says 1 1/2 cups which would be 12 oz. but the recipe says 10 oz. So is it 10 or 12 oz. of butter? I want to get it right. Thanks

  • Great recipe! I buttered the pan though I didn’t see that in the directions. I made it exactly as written except I cut the recipe in half and used a bread pan. It was perfect for 4th of July Strawberry “Shortcake”. Thanks for a great recipe!!!!

    • Oh my gosh, Lynne. I’m so sorry I didn’t put to butter or grease the cake pan! This was one of my older posts and I need to go through and update it and make sure everything is correct.

      Thank you for catching that and I’m glad you liked it 🙂

  • Hi Kim, I made this today it baked for an hour and a half and the wooden skewer came out clean. it was all puffed up but then deflated and is very undercooked in the center. my question is , is there an internal temperature we can check that you’re aware of to ensure that it’s cooked thru if the skewer comes out clean? thank you!

    • Upon further inspection the whole interior is like translucent, super dense and very oily. Clearly, I went off the rails somewhere, I’m just not sure where I thought I followed the instructions exactly, especially the time taking to whip the butter and then the eggs in. Any ideas?where I went wrong? thank you

      • Hmmm. I’ve never had problems like this before, but if it’s really oily it could be that your butter was too soft. Also, what is the size of your Bundt pan? If it’s on the small side, that could also cause the same problems you’re having.

        • thank you so much for your reply I will definitely try it again with butter that’s not too soft. Your recipes are excellent I’ve been baking GF for five years and these are by far the best we’ve had. Thank you so much for sharing all you know!

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