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Pound Cake

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This one also had great comments although I had to read and interpret how to get the flour right. I think they meant (from the comments and the rice blend at the end) 1 c. sweet rice flour, 1 c. rice flour, 2/3 c. potato starch, 1/3 c. tapioca, and 1 t. xanthan gum.


Land of Lakes gluten-free Vanilla Pound Cake


3 cups Gluten-Free Flour Blend (see below OR 1 c. sweet rice flour, 1 c. rice flour, 2/3 c. potato starch, 1/3 c. tapioca, and 1 t. xanthan gum)

2 teaspoons gluten-free baking powder

2 cups sugar

1 cup Land O Lakes® Butter, melted

4 Land O Lakes® All-Natural Eggs

4 teaspoons gluten-free vanilla

1 cup milk


Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.

Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.


I have made this cake repeatedly. I made it this week for a friend's birthday. Everyone loved it - even those who eat "regular" cake. Last night I was told that it was much better than the store-bought regular cheesecake. I continue to use 1 c sweet rice flour and 1 cup regular rice flour plus starches/gum with excellent results. It's a little lighter and fluffier that way. Thank you Land O Lakes for the AWESOME recipe. I'll never use another cake recipe again! I love the other variations that people have posted and I'll check some of them out! Posted Aug 18 2011 by Tillie

I have made this cake countless times and it had been perfect every time. I do substitute water with 1 Tbsp. of vinegar in place of the milk. No one has ever been able to tell it is gluten free. It is a family favorite. It also makes a fabulous Tiramisu!

This is a great recipe. The only thing is you have to beat the batter for 3 minutes after all the ingredients are added in. This is something important that you need to do whenever you use xanthan gum in a recipe. Otherwise you will not get the correct texture.

I will probably try this as well after I feel more like baking again.

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