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Try a Tasty Gluten-Free Dessert!

Gluten-Free Melt in Your Mouth Poundcake!

pound cake


  • 1 1/2 cups softened salted butter
  • 10 ounces softened Philadelphia cream cheese
  • 3 cups organic cane sugar
  • 7 eggs (room temperature)
  • 1 1/2 teaspoon Madegascar vanilla
  • 3 cups gluten-free flour (use Cup4Cup or Kali’s Blend)
  • 1 pinch of salt (no more than 1/8 teaspoon)
  • 2-3 tablespoons heavy whipping cream


  • Preheat oven to 350°.
  • Prepare a bundt pan by greasing with butter and dusted with flour (or a flour-sugar combo).
  • Beat the butter and cream cheese until very creamy and light in color, approximately 4 minutes.
  • Slowly add the sugar 1/2 cup at a time, allowing each 1/2 cup to fully incorporate before adding the next. Then beat for 4 minutes.
  • Add eggs and vanilla.  Beat for 2-4 minutes until fully incorporated and yolk is visible.
  • Add salt and beat for 1 minute.
  • Reduce to a slow speed and add flour 1 cup at a time until fully blended.
  • Pour batter into prepared bundt pan.  Smooth top of batter and brush with heavy whipping cream. “Bounce” the bundt pan lightly to reduce bubbles.
  • Fill an oven-proof dish with 3 cups water and place on center of bottom rack.
  • Put cake pan on the center of the middle rack.
  • Bake for 1 hour.  Check for doneness (toothpick should come out clean).  If more time is required, reduce oven temperature to 325° and back for an additional 10-20 minutes.
  • Dust with powdered sugar and ENJOY!

Dr. Beech sure did!

Chiropractor Dr. John Beech eating pound cake




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