Perfect Pound Cake

Gluten-Free Perfect Pound Cake from Gluten Free Easily

Gluten-Free Perfect Pound Cake

Today’s recipe is the third installment of SSS …  a Suite of Sweets for SweetheartsWhen I was growing up, pound cake was a family favorite. Bake a good pound cake and you were loved by all. Seriously. There was no gift I could give my grandmother (my dad’s mom) that she would have preferred over my pound cake. Grandma loved pound cake, and she said mine were the best. You see … before going gluten free, I made all kinds of pound cakes. There were classic pound cakes, orange pound cakes, lemon pound cakes, cream cheese pound cakes, chocolate pound cakes, and marble pound cakes … to name a few. Some were baked in tube pans. Some were prettiest if cooked in Bundt pans. Some were 8-inches square. Others were baked in loaf pans. Some were served plain. Some required a dusting of powdered sugar. Some needed a thin drizzle of icing. But, one thing they all had in common was how good they were. Everyone in my family and circle of friends had their own personal favorite of my pound cakes. I’ve been gluten free for well over 6 years now. I have not baked a really good gluten-free pound cake in that time (although I’ve tried several). Until … Now.

This pound cake recipe is another gfe recipe that uses olive oil as the shortening. It’s from the Filippo Berio site, which was also the source of the Mediterranean Chocolate Cake recipe that I converted to gluten free. I made this cake dairy free by using coconut milk, although you can use dairy milk if you like. However, I’m pretty sold on the moisture and dense texture provided by the coconut milk in this recipe. If you consistently eat dairy, this just might be one time you want to try eating dairy free.

I made this pound cake for my dad’s birthday. Good thing the recipe made two loaves. Son was home for the weekend and ended up eating almost one entire loaf by himself, and then more later. He told me I should sell this cake in individual slices for $4 or $5 … “Mom, I’m serious. You could make a fortune.” (And, he’s mentioned his love of this cake and his entrepreneurial ideas for me several times since.) Before he headed home, he asked me to slice the remaining part of the loaf into individual pieces as a “to-go package” for easy eating while on the road. Then, he offered to deliver the remaining pound cake loaf to Dad when he stopped by to say hello on his way out of town. Do I need to tell you what happened? He ate all of his to-go package before he arrived and then ate some more of Dad’s pound cake when it was offered. In case you need any more endorsement than that, please know that this cake is very easy to make and delightfully moist. All the previous gluten-free pound cakes I’ve made were dry the following day (if not later that same day), but that’s not the case with this one.

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Perfect Pound Cake
Author: 
 
Ingredients
  • 2 ¼ cups gluten-free flour*
  • 1 ½ tsp xanthan gum
  • 1 ¼ tsp sea salt
  • 1 tsp baking powder
  • ¾ cup light olive oil
  • 1 ½ cups sugar
  • 2 tbsp orange juice
  • 2 tsp vanilla extract (I used my homemade vanilla extract)
  • 3 large eggs
  • ⅔ cup full-fat coconut milk (dairy milk or another non-dairy milk can also be used)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. (Update: Reader Wendy lives at a higher altitude—6600 ft—and she adjusted oven temperature to 375 degrees, per her comment below.) Grease two loaf pans or grease and flour (use gluten-free flour) a Bundt pan.
  2. Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.
  3. Pour olive oil into large bowl, and slowly mix in sugar, orange juice, and vanilla extract.
  4. Add eggs one at a time, stirring after each addition.
  5. Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.
  6. Pour batter into loaf pans or Bundt pan.
  7. Bake for 50 – 55 minutes.
Notes
*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking.

Adapted from Filippio Berio

Coconut oil works fine in this recipe, but produces a cake that’s lighter in flavor. I prefer the richer taste that the light olive oil provides. Pans can be greased with whichever oil you use. Two loaf pans are what the original recipe calls for and what I used. Don’t worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6¾” x 3½” x 2″ loaf pans. I (and one gfe reader) used 8½” x 4½” x 2⅝” pans. I don’t taste either the coconut milk or orange juice in this recipe; perhaps they balance each other, but all I taste is “good.” Last, I love the crunchy edges of this pound cake recipe. The end pieces are my absolute favorite.

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If you are a not a fan of pound cake as a dessert by itself, feel free to top a slice with some fresh fruit (e.g., strawberries for a strawberry shortcake-type dish). Or drizzle with your favorite chocolate or fruit syrup. Finally, you could take H.Peter’s (a.k.a. The Celiac HusbandValentine’s Day advice and make an elegant pot of chocolate fondue. It’s easy to cut pound cake into squares, skewer with a toothpick, and dip into thick chocolate fondue. Easy, gluten-free chocolate fondue recipes abound. Here’s a dark chocolate one from Simply Recipes. (I am definitely craving fondue after looking at the photo!) I even found a chocolate fondue recipe that was free of most allergens over at Alisa’s site, Go Dairy Free. You can check it out here. I suspect it might be easy to make a fondue using the coconut milk left over from this pound cake recipe with some dairy-free chocolate. In fact, I’ll do that and report back eventually—promise. As H.Peter suggested, fondue would be a fun thing to do for Valentine’s Day. I attended a party at Christmas where there was chocolate fondue. But, the fondue had already been cross-contaminated from folks dipping in hunks of gluten-containing pound cake, so it didn’t matter that there was fruit available for dipping. I was a bit disappointed, so I think having a chocolate fondue party for two would be something special for us to do on Valentine’s Day. Hey, maybe we’ll even kick it in early if we lose power with this current storm. Making fondue on the wood stove by candlelight might just be the ticket to making the darkness a little more enjoyable. However, I’m really hoping the power will stay on … it’s not that I’m unromantic … really it’s not. How will I be able to bring you the rest of a Suite of Sweets for Sweethearts, if I lose power?

Don’t forget to check out the previous SSS entries … Surprise Mint Chocolate Chip Ice Cream and Cinnamon-Sugar-Crusted Almond Popovers. Last, Amy (Simply Sugar & Gluten-Free) is having a giveaway for the wonderful book, I Love Dessert, by food allergy expert, Nicolette Dumke. Head over Amy’s to enter the giveway!

Shirley
Not just gf, but gfe!

This post is linked to the Valentine’s Day roundup at Ellen’s I Am Gluten FreeGluten-Free Wednesdays, Friday Foodie Fix–Coconut Milk, and Gluten-Free Holiday: Gifts of Good Taste.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

229 Responses to “Perfect Pound Cake”

  1. Kay Guest on February 10th, 2010 9:39 am

    Hi Shirley! Thank you for sharing this wonderful poundcake recipe! Like you, I also LOVE poundcake and would be thrilled to make a gluten free one for my husband. Just a thought about the orange juice..I like to make chunky applesauce with a little sugar, cinnamon and ORANGE JUICE! When I told my Dad this, he made an Apple Cobbler with orange segments! It was wonderful! This is how he put it…”You cain’t really taste the orange..it’s just good.” (Hope you don’t mind me spelling “can’t” that way…but my father is 83 and has a wonderful Southern country boy accent..and is STILL a wonderful cook!) Thanks again for a great recipe! Kay Guest

    • Shirley on February 10th, 2010 11:55 am

      Hey there, Kay!–I always love your comments. :-) I can just hear your dad saying this. We speak Southern here at gfe! And, how right your dad is … you can’t taste the orange or the coconut, but it does make it taste good … really good! BTW, I’ve never heard of adding orange juice or orange segments to apple dishes, but why not? It’s amazing how unexpected additions can change a recipe with the subtle flavors added. Major kudos to your dad who’s still cooking great food at 83! Now, since you’re a pound cake girl, I think you’ll really like this one and hope your hubby does, too! Let us know, of course. ;-)

      Shirley

  2. Pam on February 10th, 2010 1:23 pm

    YUMM! YUMM! I love pound cake with strawberries and some whippy! Looks Delish!

    xoxo

    • Shirley on February 11th, 2010 10:42 am

      Hi Pam–It’s always nice to get your approval! LOL “Whippy” … you make everything sound more fun. ;-)

      Thanks so much! Hugs,

      Shirley

  3. Iris on February 10th, 2010 1:39 pm

    I don’t think I ever had a really good pound cake…even when I was eating gluten. I would definitely try this one when I’m eating normally again. :) It looks nice and moist.

    • Shirley on February 11th, 2010 10:44 am

      Iris–I may be visiting Son tomorrow, so I might have to make this recipe again this evening. I’m imaging that delicious end piece right now. ;-) Sounds like you deserve a really good pound cake. Good pound cake is a fine thing indeed. Let me know when you make it … gosh, you have a “to make” list piling up for after your elimination diet. :-)

      Shirley

  4. Alta on February 10th, 2010 1:52 pm

    Wow. Sounds wonderful. I only fairly recently came to love pound cake. When I was a kid, the only pound cakes I remember were store-bought…blech. Dry and forgettable. But the widow of our company’s founder and former CEO bakes all sorts of goodies for our company every Christmas, and before I went gluten-free, I remember having a lemon pound cake she made. Heaven. If I wanted to make a lemon version of this cake, how would you recommend I modify it? Should I sub lemon juice for the OJ, add some lemon zest, and drizzle with a lemon glaze? Oh my, I’m craving it already.

    • Shirley on February 11th, 2010 10:48 am

      Hi Alta–Thanks! Yes, I remember those store-bought pound cakes. Few things tasted more processed than those! Oooh, that lemon pound cake sounds wonderful. I think your ideas for making a lemon version of this recipe sound good. While I don’t advise tasting raw eggs, if you’re one who tastes cookie dough, you might even taste the batter to see if it’s lemony enough. The lemon juice is probably not enough to make a lemon taste unless you use dairy milk vs coconut milk (I think the thick coconut milk “disguises” the fruit juice added. But, the lemon zest and lemon glaze should do the trick nicely. I’m imagining the flavors right now myself … yum.

      Shirley

      • Alta on February 19th, 2010 11:44 pm

        Okay so I made this tonight. Several things – fyi, in your steps, you don’t mention when to add the sugar, juice, or vanilla extract. (I just added dry to dry, wet to wet.) Anyway, I made a lemon version – I used the zest and juice of 2 lemons. Also added 1 tsp of almond extract. I think next time I need to change up a few things. One, I added more juice than you called for, and I didn’t really up my dry ingredients. I also baked it in a single 5 X 9 loaf pan. I took it out at 60 minutes, but it was still underdone in the center. Should I have split the batter into 2 loaf pans of this size? Or maybe lowered the temp and just baked longer – with a bit more flour mixture, perhaps. Even still, the flavor in this cake was absolutely delicious. I am definitely making it again.

        • Shirley on February 20th, 2010 9:41 am

          Hi Alta–Thanks so much for the feedback; it’s always greatly appreciated. Yep, I see that I left out part of a step. The sugar, juice, and vanilla extract get added to the olive oil, but as you determined, wet to wet and dry to dry works, too. My sincere apologies for the omission … I’ve fixed it now. The recipe is designed for two loaf pans, and I just added more wording to make that clear. Because lemons vary in size and how much juice you can get from two equal-sized lemons even varies greatly, I like using measurements for the amounts of juice. (I’m the same when it comes to mashed bananas, etc. in recipes.) I just did some looking around at other lemon pound cake recipes to see how much lemon juice and zest were added. Of course, the amounts varied greatly. But, if you don’t want to adjust the flour amount (and I’d be hesitant to know the exact adjustment to make), I’d go for about 2 tsp lemon juice and 4 tsp lemon zest, for this recipe next time. A small amount of lemon extract could be added, too, to help add that little sharp pucker of lemon taste without adding extra liquid. Finally, if the cake still comes out with less lemon taste than you’d like, you could make a lovely lemon glaze with your remaining lemon juice. There are many recipes online, but just adding lemon juice to some confectioner’s sugar or mixing lemon juice and agave and heating/reducing until syrup thickness should provide a nice glaze to pour or drizzle over your pound cake. Hope that helps! I’m so very sorry about the glitches, but I’m thrilled that you found your cake “absolutely delicious” despite the difficulties. :-) I’ll be anxious to hear how your next one turns out!

          Thanks again, Alta. :-)

          Shirley

          • Alta on February 20th, 2010 9:10 pm

            Thanks so much again Shirley. Well, my juice measured to 4 tablespoons, so that was part of it. The zest was nearly a tablespoon – but adding more zest would’ve definitely been the way to boost the flavor (and the yummy yellow lemon color!). I thought about lemon extract as I was tasting the batter…of course, I don’t have any. Anyway, wonderful recipe – and my favorite parts were the crusts too!

          • Shirley on February 21st, 2010 9:11 pm

            Alta–You’re welcome, of course. :-) Sounds like you’ve figured out a great plan for your next version of this cake … I’ll be looking forward to it on your blog! Of course, I’ve been wanting lemon pound cake ever since I read your comment. I think it would be great for a girlfriends’ tea or a support group meeting. There are only two of us at home the majority of time, so I have to be careful when I make these goodies. ;-)

            Thanks!

            Shirley

          • Val on March 16th, 2012 1:00 pm

            Great recipes!
            One thing I have found helpful is to add frozen juice concentrates to recipes to get that intense flavor. Try a natural frozen lemonade concentrate (melted) in place of the juice.

          • Shirley on March 22nd, 2012 9:46 pm

            Hi Val–First, welcome to gfe! I believe you may be on the gfe FB page, but this is your first time commenting here. I appreciate it, and your very kind words! :-)

            For those who use frozen juice concentrates, that is a great idea for more intense flavor indeed. ;-)

            Shirley

  5. Yadi on February 10th, 2010 2:12 pm

    I have all of these ingredients at home, so I am soooo making this tonight! Thanks for posting this recipe. I am soooo excited to make it.

    • Shirley on February 11th, 2010 10:50 am

      Yadi–I’m waiting to hear … hoping this recipe turned out phenomenally for you. :-) I always worry when others make my recipes. Fingers (and toes) crossed …

      Shirley

  6. Jenn/CinnamonQuill on February 10th, 2010 6:56 pm

    I’ve been SEARCHING for the perfect GF pound cake recipe (to no avail), so I cannnnnnnot wait to try this. Thank you, thank you. I need to buy eggs and then I can get to work. I can taste it now. Yummmmm.

    • Shirley on February 11th, 2010 10:54 am

      Hi Jenn–You’re welcome and thank you for always taking the time to leave such “warm fuzzy” comments! :-) I can’t wait to hear what you think. Yes, yummm, for sure. ;-)

      Shirley

  7. Wendy on February 10th, 2010 7:22 pm

    Thank you for this recipe and all the others you have shared with us.
    My mother taught me a decadent way to eat pound cake, which would work great when it gets a little dry.
    She would toast slices under the broiler then spread them with butter.
    YUMMMM!

    She also introduced me to hot fudge sundays, and whipped cream in coffee. Bad mommy!

    • Shirley on February 11th, 2010 10:58 am

      Aww, thanks so much, Wendy! It’s my pleasure to share with you and others. :-) Thanks for sharing your mom’s tips. LOL on “bad mommy” … she sure sounds like fun! My mom would broil leftover pound cake, too. We didn’t add butter though. She also broiled cake doughnuts … they were like the best thing on earth. Seriously. Better than eating one as it was. When I make gluten-free doughnuts, I need to broil a few. Stay tuned. ;-)

      Hugs,
      Shirley

      P.S. Looks like you’re new to gfe (or at least commenting)—let me extend an official welcome! :-)

  8. Lauren on February 10th, 2010 7:48 pm

    Pound cake for me only happens with fondue. I’ve never really had it as dessert though (although I have been eyeing a few lately ;D). This looks super yummy. Want to send me some? I’d be up for any type ;D.

    • Shirley on February 11th, 2010 1:37 pm

      Hi Lauren–Hey, if that’s the only way you’ve had pound cake before, that’s not bad at all! Yes, super yummy, so it might be time to change your ways. LOL :-) I’m so glad you’re flexible on what kind you’ll accept. I’ll see what I can do. ;-)

      Shirley

  9. Jessie on February 10th, 2010 9:00 pm

    Oh my goodness, would you look at that cake! Wow, you nailed it :)

    One of these days when I’m ambitious again ;) I’ll have to try this.

    I wondered if you could send me that link to the Easy Eats publication? Thanks for letting me know about that! Congrats to you too!

  10. Kassia on February 12th, 2010 5:00 pm

    I just made this, it’s soooo good! My (rather picky) 4 year old son can’t get enough of it! I’ve had a hard time finding a cake he likes (not that that’s such a bad thing)for birthdays, etc. He keeps coming back into the kitchen and asking for more. We’ll be having this along with some gf brownies, marshmallows and fruit with chocolate fondue sunday night. Thanks for the great recipe!

    • Shirley on February 12th, 2010 11:09 pm

      Hi Kassia–Great to see you again! :-) Oh my goodness, I am just thrilled that the pound cake turned out so well for you and your son loves it. Just makes my day plus much more. I was agonizing earlier today, thinking that perhaps I had entered the recipe info wrong. So it’s such wonderful news on that front as well to hear that the recipe worked great for you. :-)

      Sounds like you have a very special and fun Valentine’s Day evening planned. Love that! Enjoy! Thanks so much for taking the time to comment with such good news!

      Shirley

  11. Jenn/CinnamonQuill on February 13th, 2010 1:21 pm

    This pound cake is the real deal. I’ve been trying pound cake recipes since going GF and haven’t found one that comes close, let alone a dairy-free recipe. Who would have thought that olive oil and coconut milk are the secrets of wonderful GF pound cake?! You did, apparently. Thank you for a wonderful, wonderful recipe. The only downside is that I cannot stop eating it. The crust and texture are so impressive; this is my new cake of choice.

    I used two 8×4 pans, and they baked to perfection in about 55 minutes :)

    • Shirley on February 13th, 2010 10:00 pm

      Hi Jenn–I’m doing back flips here … such great news! I’ve been waiting anxiously to hear your feedback. :-) I’ve been learning that olive oil makes rich baked goods and I just used coconut milk because that’s my “go-to” non-dairy milk. And, yes, it just so happens that the combination makes for a great pound cake. Gluten-free, dairy-free baking serendipity. ;-) And, frankly, I’m still amazed that you can get two loaves of great pound cake from a recipe that only requires 3 eggs. Usually pound cakes require about twice that number. So another winning factor.

      Thank you so much for taking the time to let us know about your success!

      Shirley

  12. Chaya on February 13th, 2010 10:09 pm

    This is my husband’s kind of cake. Thanks. Thanks from him, too. He just doesn’t know it yet.

    • Shirley on February 13th, 2010 10:33 pm

      Chaya–LOL … hope your husband and you both love the pound cake. Please let us know. :-)

      Shirley

  13. Jenn on February 14th, 2010 11:22 am

    Absolutely gorgeous pound cake! I imagine this would be very good with a strawberry or raspberry coulis on top of it too, though fondue is always tasty. So sorry that you can’t enjoy a lot of other flours, but it looks like this pound cake did just fine with rice flour and cornstarch!

    • Shirley on February 14th, 2010 3:30 pm

      Hey Jenn–Nice to see you, and thanks so much! Every dish you make has star photo quality, so your praise makes me feel good. :-) Oh, yes, either coulis would be lovely and make this a high-end restaurant quality dessert. Even though I can’t tolerate the other flours, I’m sure you could use a healthier, but still “light” flour mix. I’ve found the white rice flour and cornstarch mix to work well in most recipes. I did just get some finely ground brown rice flour and plan to experiment with adding that into my flour mix some.

      Thanks again … need to visit your blog and see what you’ve been cooking up of late! ;-)

      Shirley

  14. Wendy on February 14th, 2010 10:12 pm

    I made this pound cake today, YUMMY! I live at 6600ft and the only adjustment I made for the altitude was to bake it at 375 instead of 350. This helps set the structure.

    Wendy in NM

    • Shirley on February 14th, 2010 10:46 pm

      Hi Wendy–Thank so much for letting us know! Great news! :-) I especially appreciate the info about the altitude adjustment. I’m going to add that info into the post, because it could be really helpful to others.

      Now I hope your cake stays nice and moist, so you don’t have to go decadent and broil with butter. ;-)

      Thanks so much! :-)

      Shirley

  15. Kay Guest on March 8th, 2010 1:36 pm

    Shirley, I made this PERFECT Pound Cake. It truly is PERFECT. Since I only have one loaf pan, I made one loaf and the rest of the batter, I put into two cake pans, and just made a simple icing and made a two layer cake with vanilla icing!(Of course, the two small cakes cooked in half the time.) My husband loved them both! I followed your directions exactly and so I thank you for this great recipe. Please anyone reading this, MAKE THIS CAKE! Forget any dry poundcake you have eaten in the past, this is the moistest cake ever! Thanks again, Shirley! :-) Kay

    • Shirley on March 10th, 2010 10:33 am

      Hi Kay–Thanks so much for your wonderful review! And, it sounds like you turned your loaf pan deficit into a cake bonanza—very creative and yummy! I’m so glad your husband really enjoyed both versions. :-)

      I always greatly appreciate your comments and your feedback, Kay! Hmmm, I’m thinking I need to try your layer-cake version … ;-)

      Shirley

  16. Fire-Eyes Roth on March 10th, 2010 1:57 pm

    THANK YOU……
    I have been trying to figure out a recipe like this of years…I will be trying this on Saturday. I thank you and my family thanks you..
    so excited…
    Live Laugh and Enjoy!

    • Shirley on March 11th, 2010 11:01 am

      Hi Fire-Eyes! Awww, you’re welcome. :-) I’ll be looking forward to your feedback. Keeping my fingers crossed that your experience will be like all the other positive ones. BTW, Alta over at Tasty Eats At Home, even made a lemon version of this pound cake. You can read about the changes she made and see her drool-worthy photo here.

      I’ll be waiting … ;-)

      Shirley

  17. Linda on March 10th, 2010 11:05 pm

    Somehow I missed this recipe last month, so I’m glad you linked up this week. It looks delicious and I hope to give it a try soon.

    • Shirley on March 11th, 2010 11:02 am

      Thanks, Linda. So far everyone has loved this recipe. I hope you and your family will, too! :-)

      Shirley

  18. Brian on March 13th, 2010 1:54 pm

    MMMM, pound cake! I can’t wait for strawberry season to accompany this. Looks delicious!

    • Shirley on March 13th, 2010 11:27 pm

      Hi Brian–Thanks! I remember you making a pretty fine pound cake last year, too. :-) Strawberries are a great topping for pound cake. I’m ready for the warmer weather that will bring fresh strawberries!

      Shirley

  19. Stacey on April 5th, 2010 11:47 am

    Do you think the recipe would work with ‘Pamela’s Baking Mix’instead of the gf blend, leaving out the baking powder since this mix already has it in it??

    Thanks for your input.

    Stacey

    • Shirley on April 5th, 2010 12:52 pm

      Hi Stacey–Welcome to gfe! :-) I looked at Pamela’s site and found this info, which says that Pamela’s baking mix contains 1 tsp baking powder and 1/4 tsp baking soda. So, you’re right, definitely leave out the baking powder. Of course, the pound cake doesn’t call for baking soda, but that is such a small amount that I’m hoping it won’t have a negative effect. I can’t say with 100% certainty that Pamela’s mix will work, but it should. Give it a try and report back please. I’m sure others use Pamela’s mix and would appreciate the info on how it works for this recipe. Fingers crossed! ;-)

      Shirley

  20. Heidi Kelly on April 14th, 2010 11:36 am

    Wow Shirley! I just saw this post today, via The Cinnamon Quill, beautiful! This is precisely why I NEVER GET ANYTHING DONE! I have dropped what I was planning to do because I must now have pound cake! :-) Thank you.

    Have you ever used Ground Mace in a pound cake?

    • Shirley on April 15th, 2010 8:50 am

      Hi Heidi–I’m wondering if you made the pound cake. I must make another one soon because Son has been whining for, uh, I mean asking for one. ;-) I haven’t made a pound cake with mace, but I may have enjoyed one before going gf. I used to have mace in my spice cabinet, but don’t think I do right now. I used it in gingerbread if I recall. Can’t wait to hear about your version and how it turns out … fingers crossed! :-)

      Shirley

  21. Toni on April 20th, 2010 2:53 pm

    Hi Shirley,
    I just was referred to your site via The Cinnamon Quill and love your sweet sense of humor. I am recently diagnosed gluten/egg/garlic(??) intolerant and am new to GF recipes. I wonder if you would be willing to try to alter a friend’s favorite sweet bread recipe? I will leave the recipe here and wait for a reply as to whether you are interested or not.
    1 pkgs yeast
    1/4 C warm water
    1 C Whipping Cream
    1/4 Evaporated Milk
    3 Egg yolks
    3 1/3 C flour
    1/42 C Sugar
    1 tsp Salt
    1/2 C Butter
    Dissolve yeast in warm water. Mix in cream, milk, egg yolks. Stir flour, sugar, salt. Cut in butter w/ pastry blender. Stir yeast mixture into dry, incorporate well. Spread dough with light film of butter to prevent drying, cover and refrig. Shape and bake. My friend fills with cinnamon/sugar/butter then drizzles cream cheese/sugar/lemon glaze over top or sometimes fills with Almond paste/sugar/sliced almonds w same glaze… I LOVE these and think I can never eat them again, unless you can help? Blessings to you,
    Toni

    • Shirley on April 20th, 2010 10:59 pm

      Hi Toni–Welcome to gfe! What a very nice thing to say about my sense of humor—thank you! How wonderful that you came over from Jennifer’s blog, Cinnamon Quill … she’s one of my faves. :-) As far as your listing, when I was first diagnosed gluten intolerant, I was also diagnosed as intolerant to some other foods like onions, egg whites, and a few other strange ones that I can’t remember. I mention that since you are questioning the garlic intolerance. In my case, I didn’t eat those others for the first 6 mos I was gluten intolerant. Then I started reintroducing them. Most I have no isssues with now. Some doctors think that it’s the whole leaky gut issue and you’re going to test sensitive/intolerant to whatever you’re eating at the time … until you heal. Gluten stays off the table, but it’s possible that you may be able to eat the others another time. All that depends on what your doctor says, what type of testing you had, etc.

      Now as far as your recipe, based on your issues, you’re asking me to convert this to both gluten free and egg free, right? While I’d be happy to convert it to gluten free, converting it to egg free would not be in my current area of expertise. I just haven’t done much in the way of egg-free baking. BUT, I can give it a try some time using flax meal and water (to make a substitute for an egg). I’m just not sure when because I have lots going on right now with my support group and presentations in the community and other commitments. I have lot of blogging buddies who do egg-free, gf baking, but in those cases they are usually dairy free, too. I’ll do my best and get back to you though. And, please know that you’ll find new versions of your old favorites or even better versions gluten free. It will all work out and you’ll feel so much better not eating foods you are intolerant to. :-)

      Thanks for stopping by. Hope to see you again! All the best,
      Shirley

  22. Shelly Thompson on April 20th, 2010 3:08 pm

    I made this cake and it is fabulous!!

    The only change I made was to put it in a bundt pan. I greased and rice floured the pan. It took the same amount of time to bake. My family can’t believe that it is gluten-free. This is definitely my ‘go to’ cake from now on.

    Thank you, Shirley!

    • Shirley on April 20th, 2010 11:04 pm

      Hi Shelly–Thanks so much for taking the time to comment and let us all here at gfe know about your success with my pound cake recipe! I love that you made it in a Bundt pan. I’m going to do that … maybe tomorrow as I have a birthday party for which I’m providing the dessert. :-) I love that I’ve given you your new “go to” cake recipe. That just makes my day!

      Thanks again, Shelly! Many hugs,
      Shirley

  23. Mir on May 7th, 2010 8:52 pm

    I can confirm that this recipe works wonderfully with the Pamela’s Baking Mix — I made it tonight and fed it to my (gluten-eating) family with strawberries, and we all loved it. I didn’t have any coconut milk on hand, so I used a combination of milk and Greek yogurt (trying to approximate the thickness of coconut milk) and it seemed to work.

    Since giving up wheat I have all but given up baked goods, as the GF stuff always seems hardly worth the bother and calories. But this I will definitely make again. Thank you!!

    • Shirley on May 7th, 2010 10:43 pm

      Hi Mir–It looks like it might be your first time commenting here at gfe–welcome! :-) I’m so excited that you had this wonderful success with the pound cake recipe! I love when you can make gluten-free recipes that keep you safe (presumedly, you are the one who is eating gf), but that you all can enjoy eating. I think you’ll find lots of baking recipes here at gfe that meet that criteria. ;-)

      Thanks so much!

      Shirley

  24. Selene on May 22nd, 2010 2:45 pm

    A solution to achieving a good lemony taste for pound cake is to use Boyajian’s Pure Lemon Oil in place of lemon juice and zest. I bought mine at Williams Sonoma but I’m sure you can find it elsewhere on the internet. It is extremely concentrated. It is also incredible when used in a lemon glaze.

    Thanks for your gluten/dairy/soy free baking suggestions. My husband is most grateful!

    • Shirley on May 22nd, 2010 7:31 pm

      Hi Selene–Welcome to gfe! :-) Thanks so much for the tip on the pure lemon oil! Of course, I had to search for it right away and found it at Amazon. I love the sound of it! I found that you can buy it individually or in sampler packs with orange oil and lime oil. All sound great to me! Key lime pound cake, perhaps? I like the idea of that, too. And, lemon glaze … ooh, must try. If I don’t get this from Amazon right away, I’ll certainly look for it the next time I’m at Williams Sonoma. Thanks so much for telling all of us at gfe about it, Selene!

      Thanks, too, for the kind words on my my recipes … it’s so rewarding to know that folks are finding the recipes helpful! All the best to you and your husband and look forward to seeing you here more at gfe!

      Shirley

  25. KathyinMD on June 20th, 2010 8:59 am

    This pound cake is amazing. Not only is the crust excellent, but the taste and texture are wonderful – even the day after! I can’t imagine why anyone would want to dip this in fondue because it’s so good all by itself.

    When I greased the pans, I sprinkled sugar on it too. I read about doing that with another sweet bread and it’s pretty good – either straight sugar or a cinnamon-sugar mix.

    I also really appreciate the GFE flexibility of using whatever GF flour mix I have on hand. I don’t feel comfortable doing that when the recipe gives a specific combination of flours in a recipe. And whenever someone says to use their “special” blend, it always makes too much and then what do I do with the left over 1/4 – 1/2 cup of their special blend? I put it in GFE recipes!!! For this recipe, I used the authentic flour brand blend and reduced the xanthan gum by 1/2 teaspoon and in case I haven’t already made this clear, it made an unbelievably wonderful perfect pound cake. Thank you so much for this recipe!!!

    • Shirley on June 20th, 2010 3:05 pm

      Hi Kathy–Thanks so very much for coming back with this delightful report on my pound cake! I use the cinnamon-sugar mix on my molasses banana bread and my special popovers, but haven’t tried it on pound cake yet. ;-) Bet it makes a lovely presentation, too.

      I’m so glad you are using and appreciating the gfe concept! It just makes life so much simpler, doesn’t it? I greatly admire folks who know all the “chemistry” of flours and like figuring out the best texture for each recipe, but I like to keep it simple for myself and others. I appreciate you sharing your variations on this recipe, and I’m tickled pink that you love it so much. I’m actually going to make this recipe for a neighbor a little later.

      Hugs,
      Shirley

  26. Melissa Lake on July 2nd, 2010 2:32 pm

    Just made this today and it is SO good! Yum! I used a mix of rice flour and potato starch since that is what I had on hand. I actually am using it for a dessert for the 4th of July that calls for pound cake. I only used one loaf for that recipe, so I cubed up the second loaf and will use it for strawberry shortcake! I’m so glad I found this recipe. Thanks!!!

    • Shirley on July 2nd, 2010 7:06 pm

      Hi Melissa–First, it looks like you are new to gfe—welcome. :-) Now as far as your success with my pound cake recipe … I’m doing the happy dance here! ;-) It’s absolutely wonderful to get your feedback! Two desserts from the one recipe sounds even better—great job. :-) I have a brand new recipe index. I hope you’ll look around and find others that you like. ;-)

      All the best and happy 4th!
      Shirley

  27. DP on November 20th, 2010 2:27 pm

    WOW, WOW, WOW, Shirley!!!! This is amazingly delicious pound cake: so dense, moist, and perfect! Thanks so much for sharing the recipe.

    • Shirley on November 20th, 2010 2:50 pm

      Hi DP–Oh, what happy, happy feedback—thanks so very much! You have totally made my day. :-) I’m thrilled you enjoyed my pound cake so much! Son just fussed at me for not having one made yet for his visit home. ;-)

      And, it looks like you are new to gfe–welcome!

      Thanks again … have a great weekend, DP!

      Shirley

  28. DP on November 20th, 2010 2:58 pm

    Thanks for the warm welcome, Shirley! You made my day when I made this a couple of weeks ago, so I’m happy to have made your day!

    I look forward to trying more of your recipes. However, I’m going to make the pound cake again this weekend and wanted to ask you if you have tried making a lemon version, either as part of the cake itself or with a glaze. Please advise as I’m not a very good baker. Thanks!

    • Shirley on November 20th, 2010 3:07 pm

      DP– :-) I haven’t made a lemon version, but my friend, Alta (Tasty Eats At Home), made a lemon version of my pound cake AND with a glaze, so you’re in luck! You can read her modifications here. They’re very simple, so you should have no problems making it, although I doubt what you say about not being a very good baker. ;-) Again, check out Alta’s photo and directions here. Hope you’ll report back to both me and Alta, if you’re successful! BTW, this question came at the perfect time because I’m writing a post on great food Christmas gifts and I’d mentioned my pound cake, but had forgotten about Alta’s lemon version. Now I’ve inluded that, thanks to you! :-)

      Hugs,
      Shirley

  29. Johnetta on November 21st, 2010 4:10 pm

    Hey there Shirley!
    I’m new to your site and so excited!!!!!!!!!

    Quick question, As you know Thanksgiving is rapidly approaching…will your recipe work wi:
    -a bundt pat
    -Jules Gluten Free All Purpose Flour
    and lastly coconut sugar/?

    all the best

    • Shirley on November 21st, 2010 4:17 pm

      Hi Johnetta–Welcome to gfe! I LOVE your enthusiasm … you’ve perked me up this Sunday afternoon as the daylight is already starting to fade in our woods. ;-)

      First question … in the comments you’ll see that one of my friends/readers made it successfully in a Bundt pan. :-)

      Second question … Jules should work great, but Jules already contains xanthan gum so you need to leave that out.

      Third question … I have not tried this recipe with coconut sugar yet. I love coconut sugar and think it *should* work, but can’t be certain. Want to be our guinea pig and let us know what happens? Fingers crossed …

      Shirley

  30. Johnetta on November 21st, 2010 5:08 pm

    Hi Shirley!!!!!!!!!!!
    You ROCK:-)
    Thank you for your “kind” zippy response. I’d love to be the guinea pig from not just the coconut sugar way. I’ve never made a pound cake and love them soooo. My grandmother and auntie have been the master bakers for decades but my fam. are the only GF one’s in the family. I looke forward to wowing everyone:-)
    I know it’ll be fantastic – YUMMM

    • Johnetta on November 21st, 2010 5:09 pm

      ohhh Happy Thanksgiving – All :-)

    • Shirley on November 21st, 2010 8:36 pm

      Hey Johnetta–I wasn’t quite as zippy on this one. ;-) And, BIG THANKS on your kind words … like I said before, you sure know how to make a girl feel good. :-)

      Hope you’ll do a test run before you share with others just in case the coconut sugar “behaves” differently. Otherwise, I know this pound cake will lift you to that master baker pedestal! Yes, even with a gluten-free pound cake. ;-) Like I said, fingers crossed on the coconut sugar. If I had some on hand, I’d give it a try right away myself.

      Happy Thanksgiving to you, too, dear!
      Shirley

  31. DP on December 19th, 2010 12:26 pm

    Shirley, forgive me for not reporting back right away. I made the lemon version, and it was amazing! the only problem I had was the icing being too watery, but adding more powdered sugar fixed that right up! I also made a version of the regular pound cake with butter, and it was to die for! I’m about to try your molasses pumpkin bread/cake and, if I have time, some cookies, too. Then I’m going to have to run a marathon to burn off all the calories!

    • Shirley on December 19th, 2010 8:42 pm

      Hey there, DP!–Great news on the lemon version. :-) Oh, I bet the cake would be scrumptious with butter, too. Thanks for sharing your success on both version. Have fun with all your gfe baking! And, LOL, on the marathon … I think we’ll all need to be there running beside you! ;-)

      Hugs,
      Shirley

  32. vickie on March 9th, 2011 12:31 pm

    Am having a dinner party sat. and want to try the pound cake and use a reciepe on the none glut free cake you buy were you poke holes and add the milks to it and refrig. What do you think? Have you made it in a bunte pan yet?

    • Shirley on March 9th, 2011 2:16 pm

      Hi vickie–Welcome to gfe! :-) I’m excited you’re trying the perfect pound cake; folks love it! First, while I personally haven’t made this in a Bundt pan yet, one of my friends did and she shared her experience in comments. Bottom line—she said it worked great. As far as your other question, it sounds like you want to poke holes and pour a glaze-like mixture over all to allow the glaze to seep into the cake. I see no reason why it woudn’t work. This cake is great on its own, but I *think* that should work fine. I can’t say for sure, of course. Best of luck and please report back to us all!

      Thanks!
      Shirley

  33. Wendy Hahn on March 9th, 2011 2:37 pm

    Hi Vicki,
    I make this cake in a Bundt pan all the time. Works fine. I think your idea of using the pound cake as a base for Tres leche cake sounds like a great idea. I’ll have to try that myself sometime.

    • Shirley on March 9th, 2011 2:46 pm

      Hi Wendy–Thanks so much for jumping in to help Vickie! I was obviously not connecting all the dots. ;-) Can you believe I’ve never had Tres Leches Cake before? Now it sounds like I need to make a Perfect Tres Leches Cake. :-) Thanks so much to you and Vickie for bringing up this topic!

      Hugs,
      Shirley

  34. Marjorie on May 14th, 2011 2:19 pm

    Hi Just made this pound cake but used granulated honey instead of sugar( easier to digest for diabetics) and I am glad it makes 2 loaves! My husband loves pound cake and he is now on a gluten free salt free diet. I did not put any salt in it and still came out moist and yummy! I think this would be great with strawberries for shortcake. Thanks so much!

    • Shirley on May 15th, 2011 11:31 pm

      Hi Marjorie–It looks like you’re new here at gfe–welcome. :-) I’m so happy you had such success with your version of my pound cake! Even though we keep bees, I’m not familiar with granulated honey other than honey that has crystallized, but I don’t think you’re talking about that. Must investigate further–thanks! And you’re right, I’m sure this pound cake would be great as strawberry “shortcake.” Thanks so much for taking the time to let me know about your success, Marjorie!

      Shirley

  35. Mary on June 8th, 2011 10:14 pm

    I loved your pound cake, Shirley! Yumm, it was wonderful! I posted pictures and rave reviews.

    http://www.glutenfreespinner.com/2011/06/shirleys-pound-cake.html

    • Shirley on June 9th, 2011 7:30 am

      Hi Mary–I love that you are now a perfect pound cake fan! :-) I’m so honored by your beautiful post, too. Your photos are always gorgeous, but I think these are exceptional … now if only I could reach through the screen and grab a piece of that cake. And way cool that you used sweet rice flour and it worked just fine. That’s great for folks to know! :-)

      Thanks again, dear! I love having you test my recipes, especially when you try out slight tweaks and share your success. ;-) xo,
      Shirley

  36. Eileen on August 25th, 2011 4:12 pm

    Thanks for the great recipe and notes! I found this recipe via godairyfree.org, and we don’t have gluten issues, so I used regular AP flour and adjusted the temp for altitude. I only had regular EVOO, so that’s what I used. It turned out ok – certainly yummy, but I could taste the oil. The texture was perfection!! I just had to give it another go with the proper ingredients… but then I found sweet almond oil when I was looking for light olive oil, and I’m glad I took that chance. It turned out so yummy! We used it to make a school bus shaped cake for a back to school party. My daughter was so excited that she could eat any and all parts of the cake. Thanks again for sharing!

    • Shirley on August 25th, 2011 6:05 pm

      Hi Eileen–Welcome to gfe! :-) It’s wonderful that you found my recipe through Alisa’s great site. Thanks for the feedback on regular EVOO being too strong in this recipe. EVOO usually works well with chocolate recipes, but yes, light makes sense in this recipe. A sweet almond oil recipe sounds incredible! And OMG, I love the school bus-shaped cake idea. I’m going to share that idea on my Facebook page for those who haven’t gone back to school yet. ;-)

      Thanks so much, Eileen!
      Shirley

  37. Linda Gardner on October 7th, 2011 9:19 pm

    OH boy. I am so sorry to report that I was very much like your son. The first one disappeared in record time, and the 2nd soon followed. Feeling bereft when there was no more poundcake, I made 2 more. Then 2 more. I wish I could report that we ate pound cake for weeks, but WEEK would be more honest.
    My non-GF honey was eating it just as fast as I was, and NOW we know what to serve those guests so I don’t have to make two desserts!

    I know I SHOULD shred this recipe…….:0)

    • Shirley on October 9th, 2011 9:05 pm

      Hi Linda–It looks like this is your first time commenting at gfe–welcome! And WOW! :-) Of course, I absolutely love your review, athough I take no responsibility for the number of gfe pound cakes consumed. LOL

      Serioulsy, I’m thrilled that you and your “honey” enjoyed this recipe so much and that you now have a recipe that you can happily serve to all your guests! And don’t worry too much … I doubt that you’ll keep up this pace of pound cake consumption. ;-)

      Thanks so much for taking the time to leave this delightful comment!
      Shirley

  38. Stephanie on October 9th, 2011 7:38 pm

    I made this for my father’s birthday, and everyone loved it!

    • Shirley on October 9th, 2011 9:21 pm

      Hi Stephanie–It looks like you are new to gfe–welcome! :-) How wonderful to read this review. I love that you made it for your father’s birthday and everyone enjoyed it. :-) I have to agree that it’s very, very good. ;-)

      Shirley

  39. Debi on December 2nd, 2011 12:14 pm

    I’m so glad you posted this on FB today. I realized that I missed making Amaretto Bread last year for my first gf Christmas. I was thinking about how to do a pound cake and now I don’t have to think! I can just use your recipe as a jumping off point. :D

  40. Angela on January 14th, 2012 1:28 am

    Hello Shirly,

    I thought I’d drop in to show you that I do come to your website frequently. And that poundcake – I’ll report back after the weekend how it turnes out! The only thing that’s holding me back from whipping up a batch right this moment is that I don’t have all the ingredients – otherwise I would be in the kitchen even at this hour! :) Thanks Shirley!

    • Shirley on January 18th, 2012 11:23 pm

      Hey Angela–I’m wondering if you’ve made the pound cake by now. No worries if not, but I know you and your famiy will love it! :-)

      Shirley

  41. Jenn on January 21st, 2012 11:48 pm

    Hi! I used your pound cake recipe as the base for cake in my mock TastyKake Peanut Butter KandyKake recipe. Gluten and dairy free! :) They are amazing!!!
    http://mudpiesandcranberryteagoallergenfree.blogspot.com/2012/01/gluten-free-dairy-free-mock-tastycake.html

    • Shirley on January 28th, 2012 2:50 pm

      Hi Jenn–I was tickled pink to read your comment when it arrived in my In Box! I absolutely LOVE that you were able to use my pound cake to create some amazing treats of your own! They look and sound phenomenal. :-) Thanks so much for sharing that news with us!

      Shirley

  42. Angela on January 25th, 2012 2:44 am

    Whow! Whow! Whow! Just made this pound cake, and it was outstanding! Soooo good! Shirley, this was fantastic! It tasted so good, and I also love your simple gluten free flour mixture, it works well and it doesn’t give the cake any “weird” taste.
    …and I thought I would be loosing weight on a gluten free diet…. ;)
    My family loved it as well, and so did every person that was lucky enough to get some. Will make this a lot – pound cake is one of my very favorite things to bake!

    • Shirley on January 28th, 2012 2:55 pm

      Hi Angela–Thank you so much for reporting back, dear. :-) I’m a pound cake lover, too, as I shared in the post, so I’m thrilled that I am keeping the love going gluten-free style, and in the easiest way with that easy gluten-free flour mix. ;-)

      Thanks for reminding folks that this recipe works well in a Bundt pan, too. Others have said that and it definitely makes for a great presentation. The most unique presentation though came from one reader who turned the loaf into a school bus cake for a Back to School party! Clever and fun, huh?

      Enjoy, dear! I’m so happy about all the success you’ve had with gluten-free baking. As you implied, to think that one would be depriving one’s self and losing weight when gluten free because of not getting delicious homebaked goodies couldn’t be further from the truth. ;-)

      Hugs,
      Shirley

  43. Angela on January 25th, 2012 11:04 pm

    ..and I made it in a Bundt pan simply because I didn’t have a loaf pan – it turned out perfect!

  44. Nikki on February 8th, 2012 2:56 pm

    I’m so glad to find this! I enjoy making cakes for my daughters’ birthday parties and i’ve wanted to try making a GF cake, but was concerned because they really need to be pound cake density. Now to find a healthier icing that still works for decorating!

    • Shirley on February 13th, 2012 9:48 pm

      Hey Nikki–Thanks! I hope you’ll really enjoy it. Readers have used this cake to create all kinds of fun, celebratory cakes. I’m sure you’ll find lots of healthy frosting recipes. Depending on the cake, sometimes even whipped cream made from coconut milk works. ;-)

      Shirley

  45. Renee on March 8th, 2012 9:01 pm

    Absolutely amazing cake! I am not only GF but rice free. I had to make some ‘modifications’ to this as I’m also allergic to olives (so no olive oil!). I used Bob’s Red Mill GF Flour, vegetable oil and used lime juice (I was out of orange). I was also out of full fat coconut milk so I used almond. Just awesome!! My daughter who is not GF said she couldn’t tell it was GF!! I have searched now for almost a year for a cake that we could use for a tier in my other daughter’s wedding cake and I think we have found it!! She will be home in 2 weeks for her birthday (she’s away at grad school!). I can’t wait for her to try this!! Thank you so much!!

    • Shirley on March 8th, 2012 10:13 pm

      Hi Renee–What a pleasure it is to meet you through Stephanie on Facebook! Welcome to gfe. :-) To think that you just found out about my pound cake earlier today and have already made these adaptations and made this recipe work for you. And the thought that it might become your daughter’s wedding cake … well, that both totally thrills me and blows me away! Fingers crossed that she will love it as much as you and your other daughter did. ;-)

      Thanks again, dear!
      Shirley

  46. denise mallett on March 20th, 2012 12:04 pm

    Shirley I am planning to make a few of these babies for my weekend gathering with girlfriends.These pictures are so enticing, I can’t wait for the awesomeness to dance across my tastebuds. Thank you for sharing! :)

    • Shirley on March 22nd, 2012 9:48 pm

      Hi Denise–You’re welcome, of course. And it’s great to see you again here at gfe! :-) I hope you and your girlfriends all love these pound cakes. They’ve been a big hit with everyone who’s made them so far. ;-) I’ll be waiting for your report …

      Shirley

  47. Maureen from Arizona on May 5th, 2012 11:24 pm

    Just made this pound cake this afternoon. It was FANTASTIC!!! Since I wasn’t sure how it would turn out, I halved the recipe (used 2 eggs) so I made only 1 loaf. Thank you soooo much–pound cake is a great base for so many other desserts, too–It tastes delicious

    • Shirley on May 6th, 2012 12:04 am

      Hi Maureen–Welcome to gfe and thanks so much for taking the time to leave such a wonderful review! :-) This recipe is definitely a favorite recipe at our house and it’s also loved by my support group members and readers. And you’re right, folks use this recipe for all kinds of other desserts … cupcakes, fondue, shortcake, and much more. I guess you will make two loaves next time ;-) … enjoy!

      Thanks again,
      Shirley

  48. sam on June 16th, 2012 11:37 am

    how much should i use if i wanted to use butter instead of olive oil.

    Thanks for the recipe.

    • Shirley on June 16th, 2012 11:53 am

      Hi sam–I have no idea how this recipe will turn out with butter as it truly is perfect made with olive oil. However, you could use this substitution chart to see if you could go the other way. Please let me know if it works out.

      Shirley

      • sam on June 21st, 2012 1:12 am

        Ok tried it with butter and halved the ingredients. It’s tasty ! But it was half biscuit like (crunchy) . Have any idea what could be the reason ? And could you please tell me which brand of coconut milk you use?

        Thanks

        • sam on June 21st, 2012 1:24 am

          To put it in a better way. Browned on the sides and undercooked in the middle .

        • Shirley on June 21st, 2012 7:34 am

          Hi sam–Well, I’m sorry that using butter didn’t work out perfectly for you. This is an example of why bloggers and recipe creators are reluctant to offer suggestions. There can be so many variables and we just don’t know if every substitution will work without having tried each ourselves.

          I’ve successfully used all brands of full-fat canned coconut milk in this recipe. Did you use canned coconut milk? Did you use the full-fat kind, not light/lite? What type of flour mix did you use? Some flour mixes are too heavy and will give a biscuit like texture and will not rise enough to cook through the middle. Those are my thoughts right now. Oh, also, is there a reason you don’t want to use olive oil per the recipe?

          Thanks!
          Shirley

  49. Jessica on June 19th, 2012 4:50 pm

    Yay! so happy to have found this recipe! If I am using a gf baking mix (like pamela’s) should I eliminate the xanthan gum?

    • Shirley on June 19th, 2012 5:28 pm

      Hi Jessica–Welcome to gfe! I’m so glad you found this recipe, too. It’s one of the most popular ones here on gfe. Yes, if the flour mix already contains xanthan gum, there should be no need to add more. I’ve never used Pamela’s at all, but hopefully, it will work for you in this cake. Please let us know. :-)

      Btw, I read a few of your posts over at your blog, Seaweed Snacks, and really enjoyed them! For example, yay for wandering skunks that don’t spray. ;-) And thanks for sharing the lesson of “so what.” I really appreciate that one, as I could see its benefits for both tough times in life and “every day” annoyances.

      Shirley

  50. Jessica on June 21st, 2012 1:46 am

    Hi Shirley
    I just made this today for my CSK (community supported kitchen) shares and it has already gotten amazing reviews! It turned out perfect!!
    Thank you again :)

    • Shirley on June 21st, 2012 8:52 am

      Hi again Jessica–That’s such wonderful news! And I am intrigued by your CSK shares … so you guys bake for each other, too? I so appreciate the “perfect” review, dear.

      Shirley

  51. Susan W. on June 28th, 2012 9:29 am

    Hi, Shirley! I’m really wanting to try this recipe but I can’t handle that much sugar. What do you think would work in place of the sugar? And can I use just water instead of orange juice, we don’t normally have orange juice on hand. I really miss pound cake and this looks yummy!

    • Shirley on June 28th, 2012 11:47 am

      Hey Susan–I suggest reading through the comments to get some ideas about sugar replacement. I used this recipe as the starting point for my Cinnamon Swirl Coffee Cake recipe. In that recipe, I used brown sugar and less of it. I have had great success with using coconut or palm sugar, and sometimes in lesser amounts, but admittedly haven’t tried this recipe with coconut sugar yet. You could use lemon juice or lime juice (as one reader did) in place of the orange juice or probably just omit it or add another liquid (more coconut milk perhaps?) in its place. That adds a nice subtle flavoring, but I don’t think it would be a show stopper to omit it. So, in summary, I think you can definitely make a few adjustments and make this recipe work for you. Be brave! Even if you don’t get it “perfect” the first time, I’d sure it would still be edible toasted and/or with some jam, etc. ;-) Please report back on your experimentation!

      Shirley

      • Susan W. on June 28th, 2012 6:07 pm

        Hey, Shirley. I made it with coconut sugar and it tastes great but it fell shortly after I took it out of the oven. Now it’s about half the size it was when I pulled it out. I used a flour blend that has sorghum and millet flour in it. Could that be too heavy?

        • Shirley on June 29th, 2012 11:25 pm

          Hi Susan–Thanks for reporting back! I’m glad that your pound cake tastes great, but so sorry that it fell. :-( Those are heavier flours for sure, but it might be a combination of the effect of the flour and the effect of the coconut sugar. A little more of the baking powder might help with the left or a lighter gluten-free flour mix as you indicated. Another idea would be to just make pound cupcakes. The falling fighter might be less (or less noticeable) in that form. I’m so sorry your version didn’t work out exactly as we’d hoped.

          Shirley

          • Susan W. on July 3rd, 2012 8:01 pm

            Hi, Shirley! I figured out what I needed to do to get the coconut sugar to work. I used your lighter flour blend and the coconut flour but it still fell. So, I decided that it has to be the coconut sugar, it’s too heavy. I tried it again with the lighter flour but I measured out the coconut sugar and ground it down almost to a powder and increased the baking powder a pinch. Perfect! I baked it as a bunt cake and it’s beautiful! Thought I would let you know how it all turned out!

          • Shirley on July 3rd, 2012 11:51 pm

            Hey Susan–Oh, I love how you figured out how to make the coconut sugar work. Brilliant!! I know all my gfe readers will appreciate your diligence in figuring it out and the fact that you shared it with us all. I can’t wait to try your method myself! I have to admit that I’m partial to the look of Bundt cakes. ;-)

            Happy 4th of July, Susan!
            Shirley

  52. Gina Suarez on July 9th, 2012 8:37 pm

    How can I make this poundcake in my breadmaker?

    • Shirley on July 10th, 2012 11:05 am

      Hi Gina–It looks like you are new here at gfe–welcome! :-) Unfortunately, I cannot answer your question. I have never used a breadmaker and don’t know that it would work for this recipe. Out of curiosity, I googled baking a pound cake in a breadmaker and saw where some had done so successfully, but others had disasters attempting that. The key seemed to be whether one’s breadmaker had a “Cake” setting so the kneading process could be skipped (at least that’s what I surmised from my quick investigation). I’d suggest searching online and reading what others have done, as well, as looking at your breadmaker’s instructions for baking pound cakes. Please let us know if you try it and get it to work!

      Shirley

      • Gina Suarez on July 11th, 2012 12:19 am

        Hi Shirley! Thanks for the quick response. Yes, my breadmaker has a “cake” setting. I bought a bag of Bob’s Red Mill vanilla cake mix and added 3 large eggs, 1/2 cup of milk (instead of water) and 1/2 cup of vegetable oil. I also added a pinch of vanilla, almond and lemon extracts, as well as a 1/4 cup of white sugar (didn’t think the batter was sweet enough) and about a 1/4 to 1/3 cup of mini chocolate chips. I walked out the door leaving it on the cake setting (manually set to knead for 17 minutes) and hoped everything turned out well when I arrived. When I arrived home, I saw a beautiful pound cake in the bread maker. It looked as if I took it right out of the oven. Now I just need to figure out how to make it from scratch….but at least this was a win-win situation for a gluten free cake on the first try and was absolutely delicious. Almost gone within a few hours…….and NO, I wasn’t the only one eating it….LOL.

        • Shirley on July 15th, 2012 2:39 pm

          Hi again, Gina–Well, I’m not as quick this time. :-( So I guess you can’t skip the knead option? I’m so glad you had success though. It seems that method should work well with my pound cake recipe, too. Good luck!

          Shirley

          • Gina Suarez on September 20th, 2012 5:43 pm

            Hi Shirley! Okay, I tried out the recipe the other day, but with coconut oil instead of yours that called for the olive oil. I also used the flour that I had, which was white rice flour and potato starch. It didn’t turn out too well in the breadmaker (my husband disagrees). So I decided to give it another shot today, this time in the oven. I changed a few ingredients though. I still used the same type of flour that I used the other day. I used the olive oil this time, but a little less sugar (1 and little less than 1/4 C), 1 tsp of vanilla and 1 tsp of lemon extract to the mix, as well as 1/2 tsp of baking soda and coconut/almond milk. I also mixed it at medium-high speed in the mixer a little longer and used a bunt pan instead. The results were beautiful!….it tastes DEEEEEEELICIOUS!! Now I’m happy! Thanks for helping me be creative with gluten free baking! :0)

          • Shirley on September 20th, 2012 9:39 pm

            Hey Gina–Hooray on your success with your slight variations! Lots of folks have made this cake in a Bundt pan and loved the results. One of my support group members made the recipe using coconut/almond milk for our meeting on Tuesday and used King Arthur gluten-free all-purpose flour mix. Hers was good, but not as good as the original. I think it’s the very best with full-fat coconut milk alone. I’ve made this cake with coconut oil before, too, and coconut oil is just too light to give it the richness needed. It’s fun to see all the variations though, and fabulous when a “DEEEEEEEELICOUS” review comes back. ;-)

            Thanks for sharing with all of us!
            Shirley

  53. Debra on July 24th, 2012 11:18 pm

    I just discovered this site… and this recipe! I made it today as a trial for my glutenous son’s birthday. His brother and I are both GF/CF and I didn’t want to have to make two separate desserts. This pound cake is amazing! I only had EVOO (not light) and I could taste the olive oil, but neither of my sons could. I used the King Arthur Gluten Free All Purpose Flour. We (well, mostly I) ate one whole loaf today and I used the other pound cake to make a baked alaska using coconut milk ice cream, with a layer of chocolate shell (coconut oil and chocolate chips), and strawberry preserve filling. YUM! My glutenous son said it was the best birthday cake he’s ever had! And it was gluten and dairy free! Thanks so much! Next time, I’ll use light olive oil, but my sons both said I shouldn’t ever change a thing!

    • Shirley on July 25th, 2012 2:45 pm

      Hi Debra–Welcome to gfe! :-) Your comment totally made my day–thank you so much for the fabulous feedback! I absolutely love that you used one loaf for an amazing Baked Alaska! (Thanks for telling us how you did that, too. I bet other readers will be jumping on making that!) One of my main missions is to show folks that everyone in the family—gluten free or not—can eat the same gluten-free (and more-free) recipes and be totally happy. Your sons’ comments proved that this really can happen. ;-)

      Thanks again, Debra. I hope you find many more gfe recipes that you and your family love!
      Shirley

  54. DakotaW on September 14th, 2012 5:05 pm

    I must say- this Pound Cake was absolutely, surprisingly amazing! I never have to create any foods gluten-free but I just hosted a bridal shower where the bride was alergic to gluten and is lactose intolerant and this was perfect and was absolutely amazing.
    I just wanted to say thank you for the recipe and saving my butt for the bridal shower. :)

    • Shirley on September 14th, 2012 6:14 pm

      Hi DakotaW–Welcome to gfe! :-) And what a wonderful review–thanks so much! I’m tickled pink that you were able to make my pound cake for your friend’s bridal shower. It is truly a gift when friends take the time to make delicious and safe food for those of us who eat gluten free (and more free). Seriously, I’m sure your friend appreciated your kindness more than she could ever express.

      Thanks again for taking the time to share your review!
      Shirley

  55. Angela Sommers on September 20th, 2012 9:34 pm

    Ok, so, are you ready for this? This absolutely delicious and perfect creation is now known at our house as “Shirley cake.” Yes, that’s right. Finally we are progressing from, “that awesome cake from that internet lady” to simply “Shirley cake.”

    Just thought I let you know that we are still having a love affair with Shirley cake, and make it quite frequently!

    As a matter of fact, I am currently working on the re-creation of a childhood favorite that uses poundcake as a base…..will report back when I have some results and pictures to prove it!

    You keep on being awesome! Thanks!

    • Shirley on September 20th, 2012 9:42 pm

      Oh, Angela, what did I ever do before I had you as a gfe reader and fan? I really don’t know! “Shirley cake,” huh? Maybe I should just market
      “Shirley cake” and give up everything else? ;-) Can’t wait to see what you are planning next!

      Thank youuuuuuu!!! xo,
      Shirley

  56. Catherina on November 24th, 2012 11:51 pm

    Hello. I made this cake today (I used canola oil as I didn’t have olive oil) and it turned out really well. There was no taste of coconut or orange, just like you mentioned. It just tasted “good”. I’m glad I found your dairy-free pound cake. Thanks!

    • Shirley on November 28th, 2012 2:54 pm

      Welcome to gfe, Catherina! I’m so happy that you enjoyed this pound cake and it’s good to know that canola oil will work for those who use that ingredient. Light olive oil is definitely better though, so you might want to give that a try when you have some on hand. Anyway, yay, for your gluten-free, dairy-free pound cake success! :-)

      Shirley

  57. Katharine Vincent on November 30th, 2012 12:14 pm

    Now this is what pound cake is supposed to taste like! We had this for the first time yesterday and are making it again today! Yesterday we added a layer of cinnamon and chopped walnuts in the middle and today’s we are leaving plain to have with baked custard and fruit salad at brunch tomorrow. Sooo good!

    • Shirley on November 30th, 2012 8:38 pm

      Hi Katharine–Welcome to gfe! :-) I’m thrilled that you like my pound cake so much that you have already made it twice! Your variation with cinnamon and nuts sounds good (sounds a bit like my Cinnamon Swirl Coffee Cake, which I made from this recipe). And having it with custard and fruit salad for a brunch sounds lovely, too. :-)

      Thanks so much for taking the time to comment!
      Shirley

  58. Rhonna keech on November 30th, 2012 8:24 pm

    Can you make this with butter? I’m making it for a gluten-free friend for Christmas and want to make it a little richer tasting. Thanks!

    • Shirley on November 30th, 2012 8:56 pm

      Hi Rhonna–Welcome! :-) Have you made this recipe as written yet? This pound cake made with the light olive oil is really nicely rich “as is.” I *think* one person made this recipe with butter and subbed “one for one.” The makers of olive oil don’t recommend a one-to-one substitution going the other way (oil for butter). You can see their substitution chart here. So all that said I really am not sure about the butter substitution. Sorry I can’t be more helpful.

      Shirley

      • Rhonna keech on November 30th, 2012 9:20 pm

        I have made this cake with Olive oil and its quite good! I was just wondering, since its for Christmas I thought I might take it up a notch. thanks so much for answering so quickly

        • Shirley on November 30th, 2012 9:24 pm

          That’s great to know, Rhonda! Best of luck on your experimenting with a butter version. :-) Please let us know later how it all went!

          Thanks,
          Shirley

  59. Kristen Gilliam on December 21st, 2012 11:35 pm

    I just tried this “Perfect” Pound Cake recipe and lets just say it doesn’t get more perfect than this amazing cake!!!! With the simplicity of the recipe and how different it was from my traditional wheat based recipe I had doubts, although your pictures were very enticing. I can’t believe how much it tastes exactly like regular pound cake, in fact it’s a better version of what I remember pound cake to be!
    I actually experimented and used egg nog for the dairy in the recipe and added more nutmeg hoping it would take on a mild egg nog flavour. It turned out great the flavor is very mild but still can be picked up on without being too much.

    Thank-you SOOOOOOOOO much for sharing!

    Admirations from Ontario, Canada:)

    • Shirley on December 22nd, 2012 6:46 pm

      Hi Kristen–Welcome to gfe! Oh, how wonderful it is to read your review of my pound cake. :-) I love the idea of using egg nog in this recipe. I’m imagining the wonderful flavor that’s just right and not too strong. ;-) You might want to check out my fudge recipe in which egg nog can be used instead of milk.

      All the best … happy holidays!
      Shirley

  60. Donna Strickler on April 3rd, 2013 9:59 am

    Hi Shirley – I cannot wait to try this GF version. Pound cake is one of my favorites, and so versatile with the flavors you can add! My grandmother, who passed away several years ago, made the best pound cake ever, and now my mom makes them, but of course I can’t eat them. I am so excited to try this as a plain pound cake, then a lemon version and a coconut version! Thanks again for all of your hard work for those of us GF foodies!

    • Shirley on April 4th, 2013 6:47 am

      Hi Donna–I hope you love it and I’ll be waiting to hear your results, especially with other versions! FYI: Alta at Tasty Eats At Home made made a lemon version of my pound cake and talked about how she did that successfully after chatting with me about it. Thanks for the sweet words, Donna. I especially appreciate them today. :-)

      Hugs,
      Shirley

  61. manja on April 3rd, 2013 1:02 pm

    xanthan gum

    Evaluation of workers exposed to xanthan gum dust found evidence of a link to respiratory symptoms.[8]
    On May 20, 2011 the FDA issued a press release about SimplyThick, a food-thickening additive containing xanthan gum as the active ingredient, warning “parents, caregivers and health care providers not to feed SimplyThick, a thickening product, to premature infants.”[9] The concern is that the product may cause necrotizing enterocolitis (i.e., NEC). As of July 10, 2012 the FDA has not established the causal link between SimplyThick and NEC.
    [edit]Allergies
    Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food.
    Specifically, an allergic response may be triggered in people sensitive to the growth medium, usually corn, soy, or wheat.[4][10] For example, residual wheat gluten has been detected on xanthan gum made using wheat.[10] This may trigger a response in people highly sensitive to gluten. Some consider this to be a separate allergy to xanthan gum with similar symptoms to gluten allergy. Xanthan gum is a “highly efficient laxative,” according to a study that fed 15g/day for 10 days to 18 normal volunteers.[11] Some people react to much smaller amounts of xanthan gum with symptoms of intestinal bloating and diarrhea.[4] There are many substitutes for xanthan gum when used for baking such as guar gum and locust bean gum.

    • Shirley on April 4th, 2013 6:50 am

      Manja–Thanks for the info on xanthan gum. Folks will have to read, do their own research, and make their own choices on whether or not they wish to use it. As far as the laxative effect, personally, I’ve found that to be much more of a problem with guar gum.

      Shirley

  62. Stephanie on April 4th, 2013 2:35 am

    Just curious…why was I asked to remove the recipe from Pinterest? I did so, as soon as I saw your request. I just don’t understand since you even have a *Pin it* button. And isn’t it a good thing that draws more folks to your site? (Sorry, and no one had re-pinned it by the time I removed it.)

    • Shirley on April 4th, 2013 6:26 am

      Hi Stephanie–I am thrilled when folks Pin my images on Pinterest because that action does draw traffic to my site. I asked that you remove my recipe that had been cut and pasted into the Pin description. That’s a totally different thing. Both my recipes and images are copyrighted, but with Pinterest, yes, the images get used. But recipes should never be reprinted anywhere without permission of the owner. And if the recipes are on Pinterest in full, there’s no reason for anyone to visit my site at all. :-( Pinterest reduced the number of characters in its description field to stop users from cutting and pasting recipes because it is illegal. Despite the character limit, ingredients and instructions are now getting abbreviated and still shared in the descriptions. Legally, you can only print recipes on Pinterest if they are your own recipes. (Read more here.) I hope that makes sense to you. Again, I thank you for pinning my image, but please refrain from sharing my actual recipes on Pinterest.

      All the best,
      Shirley

      • Stephanie on April 4th, 2013 9:48 am

        Oooohhh. So sorry. The reason I put the abbreviated recipe (didn’t copy and paste) is because some sites for recipes have disappeared on me and then I have no recipe. I didn’t know it was a problem. I see your point. I guess I still visit the site when I want to make the recipe, so it didn’t occur to me. :(

        • Shirley on April 4th, 2013 12:52 pm

          Hi again, Stephanie–Thank you for being so honest, and for being so understanding now that you see how saving a recipe in that manner is a problem. I get where you are coming from. You’re right that occasionally blogs disappear. There are a couple of options like joining Ziplist so you can save recipes (although I only recently joined ZipList so many of my recipes—including this one—are not yet in the program), printing out recipes so you’ll have them later (admittedly “old school”), cutting and pasting recipes into a file on your computer, and I’m sure many more. I hope you figure out one that works for you. I really do appreciate your support!

          Shirley

  63. Susan on April 7th, 2013 12:44 am

    Hi Shirley,
    I tried this recipe with the following changes: coconut oil instead of light olive oil, lemon extract instead of vanilla, and lemon juice instead of orange juice. It made a nice “lemon loaf” and I will definitely make it again. Thanks for a great and easy recipe!

    • Shirley on April 7th, 2013 10:49 am

      Hi Susan–Thanks so much for the sweet feedback! Lemon Loaf sounds perfect for spring. :-) I definitely prefer this recipe with the olive oil, but coconut oil provides a lighter tasting dessert. I love that you could make your changes so easily! ;-)

      Happy Sunday, dear!
      Shirley

  64. Brenda on May 5th, 2013 8:28 pm

    I have come back at looked at this recipe over and over. It looks delicious and “normal”. I am new to all of this gluten free as I was just diagnosed late March 2013 as having celiac disease. I think I have been like a deer in the headlights……I haven’t really tried to get back in the kitchen and try my hand at making good gluten free recipes. I attempted a batch of cookies that went directly in the garbage. I am committing myself to making this recipe this week. Wish me luck!

    • Brenda Kraus on May 11th, 2013 8:52 pm

      Shirley,

      I made this today and it is everything you said it would be. Thank you for the recipe and my first success at gluten free baking! Yay!!

      Brenda

      • Shirley on May 11th, 2013 10:08 pm

        Hi Brenda–First, welcome to gfe! :-) Second, I’m sorry I didn’t reply to your first comment on this post. Last, I’m thrilled that you this pound cake is your first success at gluten-free baking–congrats to you!! For someone who was just diagnosed in March, to be baking successfully already in May is just terrific! I see much more success in your future. ;-) Thank you so very much for taking the time to comment.

        Shirley

  65. mydecembr on July 15th, 2013 8:49 pm

    I was dying for chocolate pound cake so I adapted your wonderful recipe by replacing 1/4 cup of the flour with Dutch-process cocoa powder and the juice with more milk. It came out perfectly!

    • Shirley on July 17th, 2013 11:32 am

      Hi mydecembr!–Welcome to gfe! :-) And thank you so very much for sharing your chocolate version of my pound cake! I love that! Will have to share on my Facebook page and add to notes. Oh, and of course, try myself very soon (once the current heat wave passes). ;-) Thank you, thank you!

      Shirley

  66. Sandy on July 17th, 2013 8:04 pm

    I try various GF recipes with sometimes minimal success but I have never made your Perfect Poundcake that is wasn’t a howling success. I have also made a chocolate version and can’t keep my granddaughter out of it. Thank you so much.

    • Shirley on July 17th, 2013 8:10 pm

      Hi Sandy–It looks like this is your first time commenting on gfe–welcome! :-) And what a terrific review of my recipe–thank you so much! I understand the issue with your granddaughter … the original of this cake is pretty addictive, so I can only imagine the chocolate version. Could you please tell us how you make your chocolate version?

      Thanks,
      Shirley

  67. Meg on July 24th, 2013 7:57 pm

    Oh man oh man. Just made this and my non gf parents and I just ate a whole loaf. It was fantastic! I hadn’t had pound cake before and I am glad I skipped the bad versions and got right to this! I am looking forward to look through your other recipes. Thanks!

    Meg

    • Shirley on July 25th, 2013 5:54 pm

      Hi Meg–Welcome to gfe! :-) Thanks so much for taking the time to leave this fabulous review! I so appreciate your words and I know others will appreciate another positive review as well. Hope you will find many more recipes here on gfe that will please you and your non-gf family members! ;-)

      Shirley

  68. regee on August 5th, 2013 3:53 pm

    Hi! This recipe is in my oven right now:) I’m excited! I couldn’t see the need for 2 pans. IDK, the amount of batter didn’t seem to warrant 2. Maybe because I’m used to Bunt pan size….. Anyhoo I used a mini pan & a 9×5.
    I’ve wanted to try a recipe without butter but couldn’t find one & I’m not good at experimenting.
    Thank you for sharing!

    • Shirley on August 7th, 2013 12:22 am

      Hi regee–Welcome! Hope you had great results, even with downsizing one pan! My pound cake batter easily fills the two regular-sized loaf pans after baking, so I hope you still had great results. :-) Please let us know if you get a moment.

      Thanks
      Shirley

      • regee on September 23rd, 2013 10:53 pm

        Hello again,
        I wanted to let you know this recipe turned out GREAT!! I took it with me on my 6wk. vacation & I even had a piece for the plane trip home!! I wrapped it and kept it refrigerated. I toasted each slice usually, but also heated in microwave a couple times.
        I’ll definitely be making this again!!
        Thanks for sharing this recipe!!

        • Shirley on September 23rd, 2013 11:23 pm

          Hi again, regee!–That is such wonderful news! Thank you so much for taking the time to share your review with us all! :-) I am amazed you made your pound cake last that long; that’s really terrific. I love hearing that you enjoyed it on your plane ride home! ;-)

          Shirley

  69. Sarena (The Non-Dairy Queen) on August 7th, 2013 7:50 pm

    Just sent this recipe to my grandmother who is in need of a good gf pound cake recipe. I told her that you made the best! Thank you for the incredible recipe Shirley! xoxo

    • Shirley on August 10th, 2013 10:11 am

      Sarena–Knowing that your gave your grandmother my pound cake recipe touches my heart so! Thank you for doing that and for letting me know, and all your kind words, dear! Fingers crossed that she will love it! :-)

      xoxo,
      Shirley

  70. Brandy on August 18th, 2013 12:09 pm

    Hi,

    I was wondering if there has been any success with using egg replacer. We are under huge restrictions due to food allergies. Think vegan (not by choice) and gluten free. I didn’t notice anything in the comments about replacing the eggs. Thanks!

    • Shirley on August 18th, 2013 11:03 pm

      Hi Brandy–Welcome to gfe! :-) Unfortunately, none of my readers have reported back that they’ve used egg substitutes in this recipe. I’ve read that commercial egg replacer usually works best when no more than two eggs are replaced. You could go ahead and give the recipe a try with that or halve the recipe to make only one loaf with better chances perhaps. Please report back on your results if you give it a try. Fingers crossed!

      Shirley

  71. peggy on September 22nd, 2013 3:39 pm

    I am trying to starting to cook gluten free. You refer to pour and I do not get a pouring solution from this mix. Should it be where you can pour or like a dough mix?

    Confused in Coeur d Alene, Id

    • Shirley on September 22nd, 2013 3:45 pm

      Hi Peggy–Welcome to gluten-free living and welcome to gfe, too! :-) The recipe creates a pound cake batter (like any other pound cake–or cake, in general–batter) so I refer to pouring the batter into the pans. You still will need a spatula to help with getting all of the batter out of the bowl though. Hope that helps! Enjoy!

      Shirley

  72. Tamla on October 1st, 2013 5:44 pm

    this recipe sounds yummy. However I eat egg free also. What would you sub for the three eggs?

    • Shirley on October 1st, 2013 7:01 pm

      Hi Tamla–Welcome! :-) Unfortunately, none of my readers have reported back that they’ve used egg substitutes in this recipe. I’ve read that commercial egg replacer usually works best when no more than two eggs are replaced. You could go ahead and give the recipe a try with that or halve the recipe to make only one loaf with better chances due to less of the commercial substitute perhaps. Eggs are usually key to pound cakes. I did find this substitution for eggs on a pound cake recipe on Living Without’s site: “For Egg-Free Pound Cake, omit 2 eggs. (1) Add 2 tablespoons arrowroot + ½ teaspoon additional baking powder to flour mixture. Mix well. (2) Heat milk just until warm and add 2 tablespoons flax meal; let sit 5 minutes to thicken. Add to butter and sugar. (3) Proceed with recipe instructions. If batter seems too thin, add 1-2 tablespoons additional flour blend.” Please report back on your results if you give either of these methods a try. Fingers crossed for you!

      Shirley

  73. Sandra on December 4th, 2013 2:18 pm

    I tried your pound cake recipe today, though I made some substitutions based on what ingredients I had already at the house. (almond milk, canola oil) The batter was yummy, but when it baked up, the texture is a little off (kinda gummy), and it looks like it didn’t rise completely. What causes the gumminess? I would normally have suspected rice, but so many people seem to bake successfully with rice flour. Help! :)

    • Shirley on December 4th, 2013 2:57 pm

      Hi Sandra–Substitutions can really impact a recipe, sometimes adversely. I recommend the light olive oil; the results are superior to using other vegetable oils. But others have reporting using canola oil successfully. What specifically did you use for rice flour or your gf flour mix? white rice flour? sweet rice flour? anything else? Did you add xanthan gum?

      Shirley

      • Sandra on December 4th, 2013 6:11 pm

        Thanks, Shirley. I used sweet rice flour (superfine). Is that the same as Asian? Using that, I did your ratio of rice flour to cornstarch (3 parts/2 parts) and then measured out the amount needed for the recipe. I did use xanthan gum. Forgot to mention: I did not have orange juice, so I left that out.

        • Shirley on December 4th, 2013 6:17 pm

          Sandra–That was your issue! While sweet rice flour IS an Asian rice flour, it is not the same as white rice flour. Sweet rice flour is also called glutinous or sticky rice flour, not because it contains gluten, but because it is so sticky (like gluten) and GUMMY. Very gummy. Usually you only need a small amount of sweet rice flour when you use it. There are a few exceptions. Folks use it by itself to make gravy for example. But otherwise in flour mixes, only a small portion would be of sweet rice flour if it is included in the mix. The mix you’ve made will NOT work, except for something like gravy perhaps. You need to buy Asian white rice flour. :-) Leaving out OJ doesn’t really matter much.

          Shirley

          • Sandra on December 6th, 2013 8:38 am

            Thank you, Shirley. I’m actually relieved. :) I just have a small amount of that mix left, so I’ll save it for gravy. Thank you! I do have some “white rice flour” here. I think this is what I have. http://www.arrowheadmills.com/product/organic-white-rice-flour Would that work in your mix? Also, do you have a favorite place that you purchase your Asian rice flour? I’m really needing to keep costs down.

          • Shirley on December 8th, 2013 7:59 pm

            Sandra–That white rice flour should work okay. I prefer the Asian rice flour because it’s very finely ground and I’ve never had an issue with it. (Some folks have reported issues with Arrowhead Mills products.) Plus, it’s very inexpensive. Google Asian grocery stores for your city. I bet you’ll find at least one market nearby. Usually a 1-lb bag of their rice flour is a little over a dollar. So my flour mix, made of their white rice flour and cornstarch is very economical. :-)

            Shirley

  74. Sandra on December 8th, 2013 11:55 pm

    I’ll definitely have to look into an Asian grocery store. Thanks for everything!

    • Shirley on December 8th, 2013 11:56 pm

      You’re welcome, Sandra! Hope you find a great one nearby. :-)

      Shirley

  75. Laura on December 22nd, 2013 12:12 pm

    I just made these and subbed Egg Nog for the milk, it was DELICIOUS!

    Thanks for the recipe!

  76. Korina on January 6th, 2014 5:26 pm

    Hello!

    I have been searching for a great gf cupcake recipe with little success. Has anyone tried this batter in cupcake liners?

    • Shirley on January 9th, 2014 5:06 pm

      Hi Korina–Welcome to gfe! :-) Folks have reported to me that they’ve used this recipe for cupcakes and they loved them! Because it’s a pound cake recipe, the cupcakes will have that density and not be as light as regular cupcakes, but they are totally delicious. I also have a Coconut Blueberry Pound Cupcakes recipe.

      Enjoy!
      Shirley

  77. Tasha on January 9th, 2014 7:10 pm

    This looks so good… I have a question tho, what can I use in place of the AP gluten free flour if I don’t have it on hand? I have many other GF flours in here other than that..

    • Shirley on January 10th, 2014 12:06 pm

      Hi Tasha–Welcome to gfe and thanks! :-) What flours do you have on hand? All gluten-free all-purpose flour mixes are made from a mix of gluten-free flours and starches. I use a mix of finely ground white rice flour (I get mine at the Asian market) and cornstarch to make my gluten-free all-purpose flour mix. But there are lots of other great gluten-free all-purpose flour mix recipes on other gluten-free blogs as well. If you don’t have finely ground white rice flour and cornstarch to make my mix (note that the directions to make my mix are in the recipe), perhaps I can point you in another direction. ;-)

      Shirley

  78. Tasha on January 12th, 2014 2:53 am

    Okay.. On hand I have sweet rice flour, millet, brown rice flour, tapioca flour, corn starch, coconut flour, arrowroot flour and almond flour as well.. Thanks in advance :-)

    • Shirley on January 12th, 2014 11:33 am

      Hi Tasha–I really recommend a flour mix that includes white rice flour because it’s a much lighter flour (more reminiscent of wheat based ap flour), but you can try using No Gluten, No Problem’s Gluten-Free Flour Mix by making the necessary substitutions (noted at the bottom) per your ingredients. By the way, there are a number of other great gluten-free flour mix recipes online that use more of the ingredients that you have (but still require one or more additional ingredients) and that you might want to consider for the future. One example is Jeanne’s (Art of Gluten-Free Baking) all-purpose blend. If you purchase some finely ground white rice flour though, you can simply use that with cornstarch for most of my recipes (the mixture recipe is noted in them). Please let us know what you try and how it works out. Fingers crossed! :-)

      Shirley

  79. Rebecca on February 12th, 2014 9:34 pm

    Is it possible to replace the gum with powdered pectin? Would it be 1:1?
    Also do you have any ideas on egg replacers? Applesauce? Thanks! I’m excited to try this recipe!
    -Rebecca

    • Shirley on February 22nd, 2014 6:40 pm

      Hi Rebecca–I think I went off to investigate pectin after you commented and never found my way back. :-( I’ve never worked with pectin in place of xanthan gum. And, I’m sorry, but I don’t recommend making this cake without eggs. Pound cakes depend upon eggs. Others who live egg free (and gluten free) have made their own versions of pound cakes, so it’s probably best to try out those recipes. Sorry I couldn’t be more helpful as it is a great recipe.

      Shirley

  80. Brisie on February 22nd, 2014 6:34 pm

    No success here – whole cake and was uncooked even after 90 mins in the oven.

    • Shirley on February 22nd, 2014 6:37 pm

      Brisie–I’m sorry to hear that. Did you change any of the ingredients? What gf flour did you use?

      Shirley

  81. Melissa on February 28th, 2014 6:10 pm

    I know this is an older post and maybe I’ve already commented, but this really does look amazing. I just saw it again via Kim on Facebook and I started craving strawberry shortcake made with this pound cake, fresh berries, and whipped coconut cream. I also want the Athleta yoga top featured on your side bar. Oh my gosh, it is so cute. Strawberry shortcake and then yoga! Maybe the other way around. =) Perfect.
    Melissa

    • Shirley on March 2nd, 2014 10:49 am

      Hi Melissa–Awww, thanks for popping in and leaving this lovely comment, dear! It was actually National Strawberry Day last week, which seems crazy in the middle of winter, but anything that makes us think of sweet and juicy strawberries, Strawberry Shortcake, pound cake, and warmer weather is not a bad thing at all. ;-) I can see and taste strawberry shortcake right now thanks to your description. And whipped coconut cream … now that’s my favorite topping. :-) And that’s so nice of Kim to share! I don’t always get notifications when folks do that on FB, so I’ll have to thank her.

      I haven’t seen the Athleta yoga top ad pop up, so I’ll have to go find it. Perhaps if I visit some of my favorite yoga sites, it will pop up. ;-)

      Happy Sunday, Melissa!
      Shirley

  82. Richard on March 13th, 2014 12:08 pm

    Hi Shirley… would you by any chance have the weight measure for your 2 1/4 cups flour mix?

    Thanks.

    • Shirley on March 13th, 2014 12:15 pm

      Hi Richard–Welcome to gfe! :-) I don’t usually deal with weights to be honest, but it’s such a simple mix that I decided to see if I could look up the info online. What I read is that both finely ground white rice flour and cornstarch weigh 135 grams per cup. Cornstarch is actually 135.26 per what I read, but the cornstarch is the lesser of the two in this mix so if we go with 135 grams per cup times 2.25, we get 303.75 grams. Hope that’s helpful! If you give the recipe a go with that amount, please let us know how it works out!

      Thanks,
      Shirley

  83. Rhonna on March 26th, 2014 2:51 pm

    Can you use the same amount of coconut flour in this recipe?

    • Shirley on March 26th, 2014 10:36 pm

      Hi Rhonnna–It’s good to see you again. :-) Sorry, but coconut flour will not work as a substitute for the gf ap flour mix in this recipe. Coconut flour is quite a bit different than gf ap flour and requires more liquid and/or different or other binding ingredients. I’d look for a pound cake recipe that already uses coconut flour as it would be created with those special factors in mind.

      Shirley

  84. Rhonna on March 29th, 2014 9:59 am

    Decided to skip the coconut flour…but thanks for responding so quickly. I’ll have to find some recipes with coconut flour though, because I bought quite a bit at Costco!

  85. Brie on April 4th, 2014 12:36 am

    I would like to use your recipe for to make a gluten free almond pound cake (and add buttercream frosting) for my friend’s wedding cake. Do you have any suggestions on how to modify your recipe? Would almond paste be the best flavouring? Do you have any good buttercream recipes as well? Thank you!

    • Shirley on April 12th, 2014 10:44 am

      Hi Brie–Welcome to gfe! :-) I’ve actually never used almond paste, so I can’t offer any ideas on that. What I’d recommend is subbing almond extract for the vanilla extract, one for one, so 2 tsp almond extract, and perhaps omitting the orange juice. If that is not a strong enough almond flavor, I’d suggest upping the almond extract to a tablespoon and definitely omitting the orange juice completely. I don’t make buttercream frosting very often and have one recipe that I love, but it’s not mine and I can’t find the link to it right now. If I do, I’ll come back and share it. Otherwise, I’d just Google “best buttercream frosting” and check out recipes on blogs, paying special attention to reader reviews in comments before you try them. Best of luck on all! It’s really so fantastic that you are making your friend’s wedding cake! I’m sure she is beyond grateful. ;-)

      Shirley

  86. Paleo Parents on March 6th, 2014 11:51 am

    We do not use sugar free chocolate chips. We use chips with a very high cacao content (which means a small amount of sugar) and we choose chips that are soy- free and dairy free. We really like the Equal Exchange Dark Chocolate chips that you can find on Tropical Traditions website.

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