The Ultimate Buttery Gluten-Free Pound Cake (With a Perfect Crumb!)

This beautiful, golden Gluten-Free Rice Flour Pound Cake is as simple as it is delicious! With a perfectly moist crumb and just eight everyday ingredients, xanthan gum free, it has bakery-quality flavor with zero fuss. Best of all? The prep time takes only ten minutes, making this extraordinary recipe an instant weekday winner.

Ingredients for Gluten-Free Rice Flour Pound Cake

The ingredient list for this gluten-free cake is short, clean, and likely already sitting in your pantry. You won’t need any complex commercial flour blends or hidden binders for this recipe.

• Salted Butter: Softened to room temperature. (If using unsalted, add $1/2\text{ tsp}$ of sea salt to the dry ingredients).

• Caster Sugar: Also known as superfine sugar. Because the crystals are so fine, they dissolve quickly into the butter, resulting in an incredibly soft crumb texture.

• Eggs: 4 large eggs, kept at room temperature so the batter doesn’t curdle.

• Pure Vanilla Extract & Lemon Zest: Fresh zest from one large lemon adds a vibrant pop of color and a bright, fresh flavor profile.

• White Rice Flour: The main structure of the cake.

• Blanched Almond Flour: Adds essential moisture and healthy fats, ensuring the cake doesn’t turn out dry or gritty.

• Gluten-Free Baking Powder: Gives the pound cake its classic lift.

• Milk: Just two tablespoons (regular or dairy-free) to loosen the batter and guarantee a moist finish.

• Lemon Zest: This is optional, but it does add freshness to this dessert

Can I use coconut sugar? I would mot recommended it for this specific recipe. Testing revealed that coconut sugar turns the cake a dull brown color, masks the fresh lemon flavor, and yields a noticeably drier texture. Stick to caster sugar for that signature golden, buttery finish.

Step-by-Step Notes for Best Results

1. Creaming the Butter and Sugar

Start by thoroughly creaming your softened butter with the caster sugar until the mixture is light, pale, and fluffy. This step incorporates air into the fat, which is crucial for achieving a traditional pound cake rise without heavy starches.

2. Emulsifying the Wet Ingredients

Gradually add the room-temperature eggs one at a time, followed by the vanilla extract and fresh lemon zest.

3. Mixing the Gluten-Free Flours

Whisk together your dry ingredients: white rice flour, blanched almond flour, and baking powder.

• No Xanthan Gum Needed: Thanks to the natural fats and proteins in the blanched almond flour, this recipe requires absolutely no xanthan gum or guar gum.

• Why Blanched Almond Flour? Blanched almond flour has had the skins removed, making it incredibly fine and much easier to digest for those with celiac disease or gluten sensitivities.

4. Adjusting the Batter Consistency

Once the dry ingredients are gently folded into the buttery mixture, the batter will look light and fluffy. Stir in the two tablespoons of milk. This small amount of liquid relaxes the batter and binds the rice flour, ensuring the final cake holds its shape perfectly when sliced.

The Secret to a Gritty-Free Rice Flour Cake:

Let the Batter Rest Once your batter is mixed and transferred to the loaf pan, let it rest on the counter for 20 minutes before putting it in the oven. This critical step allows the rice flour to fully hydrate. Giving the flour time to absorb the liquids is exactly what guarantees a smooth, ultra-moist crumb instead of a grainy texture.

Crucial Tip: Always let the pound cake cool completely to room temperature before slicing. Slicing a warm gluten-free cake can cause it to crumble. Once cooled, it will slice cleanly into beautiful, elegant portions.

My Favorite Way to Serve Gluten-Free Rice Flour Pound Cake

This extra moist buttery pound cake is delicious served at room temperature, dusted with caster sugar, or topped with fresh berries and a dollop of whipped cream. For an extra-special dessert, pair each slice with vanilla ice cream or a drizzle of lemon glaze. It’s perfect for afternoon tea, brunch, holiday gatherings, or as an easy make-ahead dessert.

You May Also Enjoy Some of My Favorite Gluten-Free Loaves

Gluten-Free Lemon Ricotta Loaf, I love this one because it has extra soft, buttery crumb. Ricotta adds richness without heaviness, while fresh lemon zest and juice give it a fresh citrus flavor that isn’t overly sweet. If chocolate is your thing, then I would try the Gluten-Free Chocolate Marble Loaf.  

If you are looking for an old classic, then you must try my favorite Classic Gluten-Free Walnut Date Loaf. This recipe is one you should add to your best of recipe classics. I used rich medjool dates and walnuts and boosted it by a timeless baking essential hot coffee. So delicious!

Storing Leftovers for Freshness

Because this cake contains almond flour and milk, it retains its moisture beautifully over time.

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keep sealed in the fridge for up to 7 days. Bring slices back to room temperature before serving to restore that melt-in-your-mouth, buttery texture.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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