Gluten-Free Cream Cheese Pound Cake

Close-up of a whole Bundt pound cake on a glass cake stand.

Gluten-Free Cream Cheese Pound Cake

Cream cheese pound cake made with Cup4Cup Multipurpose Flour and vanilla, lemon, and almond extracts. Includes an all-purpose flour option in the notes.

Course Dessert

Cuisine Southern

Prep Time 30

Cook Time 1 10

Covered rest 20

Total Time 2

Servings

Calories 336kcal

Author Gary White

Ingredients

Cake

1 cup salted butter 2 sticks, softened
2 cups granulated sugar
8 ounces cream cheese full-fat brick-style, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
6 eggs room temperature
2 cups Cup4Cup Multipurpose Flour blue bag marked "Top 9 Allergen Free"
2 teaspoons baking powder

For the Pan

butter or vegetable shortening for generously greasing the pan

Instructions

Preheat the oven to 325°F. Generously grease a standard Bundt pan with butter or vegetable shortening, including every groove and the center tube. Do not dust with flour for the gluten-free version.
Cream the softened butter and sugar together for 2 minutes, scraping the bowl as needed.
Add the softened cream cheese and 1 teaspoon each vanilla, lemon, and almond extract. Beat for 2 more minutes, scraping the bowl as needed.
Add the eggs one at a time, mixing until each is incorporated before adding the next.
Whisk the 2 teaspoons baking powder into the 2 cups Cup4Cup Multipurpose Flour. Add half the flour mixture to the batter and mix on low just until incorporated. Add the remaining half and mix on low just until incorporated. Scrape the bottom and sides of the bowl to check for unmixed flour.
Transfer the batter to the prepared pan and spread evenly. Bake at 325°F for 60–70 minutes, until a cake tester or wooden skewer inserted into the cake comes out clean. Begin checking at 60 minutes.
Set the hot pan on a cooling rack. Cover it with foil, then a towel. Leave covered for 15–20 minutes to trap steam and help the cake release.
Remove the towel and foil. Using oven mitts, place a cake stand or serving plate upside down over the pan and invert both together. Lift off the pan and let the cake cool completely before slicing.

Notes

Unsalted butter: Use 1 cup unsalted butter and add ¾ teaspoon kosher salt during the butter-and-sugar creaming step. No additional salt is needed with salted butter.

All-purpose flour option: Replace the Cup4Cup with 2 cups all-purpose flour and omit the baking powder. Grease the pan with butter or vegetable shortening, dust with all-purpose flour, and tap out the excess. Add the flour in two batches: 1 cup, then the second 1 cup. Everything else stays the same.

Storage: Wrap the fully cooled plain cake well and keep at room temperature for up to 2 days. Freeze for longer storage. Add berries or cream when serving.

Timing: The time fields use a 30-minute preparation estimate, the upper end of the 60–70-minute bake, and the upper end of the 15–20-minute covered rest. Complete cooling after unmolding is additional and varies.

Nutrition: Approximate values are for one of 16 slices of the gluten-free cake, using large eggs and the Cup4Cup blend specified above. Berries, cream, and butter or shortening used to grease the pan are not included.

Nutrition