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Gluten-Free Sour Cream Pound Cake

Vanilla adds a light, simple flavor to this classic gluten-free pound cake recipe. With the addition of sour cream, it makes a moist, tender, and versatile cake. Serve it plain, or top it with whipped cream and fresh fruit for a seasonal twist. It's also great grilled!

  • Author: alexandra
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: one 9"x5" loaf cake 1x
  • Category: cake
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale

Pound Cake:

  • 1 3/4 cups, spoon and level (7 3/8 ounces) gluten-free all-purpose flour with xanthan gum
  • 1/4 cup (1 1/8 ounces) corn starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 14 tablespoons (7 ounces) unsalted butter, room temperature
  • 1 cup plus 2 tablespoons (7 7/8 ounces) granulated sugar
  • 5 large eggs, room temperature
  • 1/2 cup plus 2 tablespoons (5 3/8 ounces) sour cream, room temperature
  • 1 1/2 teaspoons vanilla extract

Grilling & Serving:

  • melted butter
  • fresh pineapple slices*
  • raw or demerara sugar
  • whipped cream or vanilla ice cream

Instructions

To bake the cake:

  1. Oven and pan prep: Preheat oven to 350°F. Grease a 9”x 5” loaf pan with nonstick cooking spray. 
  2. Combine the dry ingredients: In a medium mixing bowl, whisk together the gluten-free flour, corn starch, salt, and baking soda.
  3. Cream butter, sugar, and eggs**: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time on medium-low speed, mixing each in until incorporated, and scraping down the bowl and beater as needed. Once all of the eggs have been added, add the vanilla extract, increase speed to medium, and beat just until fully and evenly combined.***
  4. Alternate adding the liquid and dry ingredients: With the mixer on low speed, carefully add about ⅓ of the flour mixture, followed by half of the sour cream, mixing each in until partially incorporated before moving on to the next addition. Continue in this way, adding another ⅓ of the flour mixture, the remaining sour cream, and finally the remaining flour mixture. Keep beating at low speed just until all ingredients are evenly incorporated; the batter should be thick and smooth.
  5. Bake: Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly into the pan and smooth out the top surface. Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 
  6. Cool: Cool bread in pan over a wire rack for about 30 minutes, and then transfer the loaf directly to the rack to finish cooling.

Grilling and Serving: 

  1. Grill: Heat grill at medium-low heat. Cut loaf into 1” thick slices and brush each side with melted butter. Sprinkle pineapple slices with raw or demerara sugar. Grill cake for 1-2 minutes per side, and pineapple slices for 2-3 minutes per side, uncovered. Serve warm, with whipped cream or ice cream.

 

Equipment

Notes

*Apricots or peaches would also be great options for grilling here!

**Use your spatula to scrape down the bowl and beater as needed during this step, so that all of the ingredients are fully and evenly incorporated. 

***If the batter starts to appear curdled while adding the eggs, don't think you messed up. This tends to happen, and it should smooth back out in step four. 

Storage and shelf life: To store, wrap tightly in plastic wrap and place in a zip-top bag at cool room temperature. Keeps for 5-7 days. 

Nutrition facts are for a single slice, without any toppings or garnishes.

Keywords: pound cake, sour cream pound cake, gluten free pound cake, vanilla pound cake, grilled pound cake, summer desserts