Posted by Creating the perfect pound cake is about finding the ideal balance of ingredients to achieve a tender, flavorful texture. This gluten-free, dairy-free pound cake does just that, offering a moist and delicious dessert that’s easy to make while catering to dietary restrictions. Adapted from America’s Test Kitchen, this recipe includes tweaks to enhance the cake’s moisture and richness. Let’s dive into the steps to bake your very own indulgent gluten-free, dairy-free pound cake!
Ingredients for Success
- 14 oz. Gluten-Free Flour
The foundation of the cake, featuring xanthan gum for structure. Ensure your blend includes a binder for elasticity. - 2 tsp. Baking Powder
Helps the cake rise, delivering a fluffy texture. - 1 tsp. Salt
Enhances the cake’s flavors and balances sweetness. - 2½ cups (17.5 oz.) Granulated Sugar
Adds moisture and sweetness for a delicate crumb. - 1 Tbsp. Lemon Zest
Brightens the flavor with a burst of citrus. - 1 tsp. Lemon Juice
Adds tanginess, balancing the sweetness and enhancing citrus notes. - 8 Large Eggs
Provide structure and richness for a dense, moist cake. - 8 oz. Dairy-Free Cream Cheese
Contributes creaminess without dairy, ensuring richness. - 2 tsp. Vanilla Extract
Rounds out the flavor with a warm, aromatic touch. - 1 tsp. Cake Batter Flavoring (optional)
Adds a nostalgic, cake-like depth to the flavor. - ½ tsp. Butter-Flavor Emulsion
Provides buttery flavor without dairy. - 16 Tbsp. Dairy-Free Plant Butter
Adds necessary fat for a moist and tender texture.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Proper preheating ensures an even bake.
2. Prepare the Pan
Grease a 10-cup Bundt or tube pan with non-stick spray and dust with gluten-free flour. This prevents sticking and ensures easy removal. Alternatively, use two loaf pans.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
4. Infuse the Sugar with Lemon
In a stand mixer, combine sugar and lemon zest. Mix on medium speed for one minute to release the lemon’s aromatic oils.
5. Blend the Wet Ingredients
Add lemon juice, eggs, dairy-free cream cheese, vanilla extract, cake batter flavoring, and butter-flavor emulsion to the sugar mixture. Beat on medium speed for 3 minutes until smooth.
6. Incorporate Plant Butter
Slowly pour in melted plant butter while mixing on low speed. Once added, increase the speed and mix for one minute.
7. Add Dry Ingredients
Gradually add the dry mixture to the wet ingredients in three to four parts. Mix on medium speed for 3 to 5 minutes to ensure a smooth batter.
8. Transfer and Bake
Pour the batter into the prepared pan, smoothing the top. Bake at 350°F for 15 minutes, then reduce to 325°F (163°C) and bake for an additional 60-75 minutes. Use a toothpick to check doneness—it should come out clean with a few crumbs.
9. Cool the Cake
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely for at least 2 hours to set the texture.
Baking Tips for Perfection
- Room Temperature Ingredients
Ensure eggs, cream cheese, and plant butter are at room temperature for a smooth batter. - Don’t Rush Mixing
Gluten-free flours need extra time to absorb liquids. Thorough mixing prevents a gritty texture. - Toothpick Test
Always test for doneness with a toothpick.
Simple Gluten-Free, Dairy-Free Pound Cake Recipe
Serves: 16
Ingredients
- 14 oz. gluten-free flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2½ cups (17.5 oz.) sugar
- 1 Tbsp. lemon zest
- 1 tsp. lemon juice
- 8 large eggs
- 8 oz. dairy-free cream cheese
- 2 tsp. vanilla extract
- 1 tsp. cake batter flavoring (optional)
- ½ tsp. butter-flavor emulsion
- 16 Tbsp. dairy-free plant butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt or tube pan.
- Mix gluten-free flour, baking powder, and salt in a bowl.
- Combine sugar and lemon zest in a mixer, blending to release lemon flavor.
- Add lemon juice, eggs, cream cheese, vanilla, and optional flavorings. Mix for 3 minutes.
- Slowly incorporate melted plant butter, then mix for another minute.
- Gradually add the dry mixture, mixing for 3 to 5 minutes.
- Pour batter into the pan.
- Bake at 350°F for 15 minutes, reduce to 325°F, and bake for 60-75 minutes.
- Cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.