Gluten-Free Pound Cake

5 from 3 votes

Course: Dessert, Snack

Cuisine: American

Prep Time: 45

Cook Time: 1

Total Time: 1 45

Servings: slices

Calories: 235kcal

This gluten-free pound cake is dense, buttery and moist! Serve it with a dollop of whipped cream and fresh berries for a delicious dessert!

In a bowl, whisk together the gluten-free flour, almond flour, cornstarch, salt, baking soda, and baking powder.
In a small bowl, add the milk, apple cider vinegar, and vanilla extract.
In the bowl of a stand mixer with a paddle attachment, add the butter and shortening, and beat it on high speed for 3 to 4 minutes. Add the granulated sugar and beat for another 6 minutes. Scrape the sides and bottom of the bowl with a spatula and beat for another minute.
Add one egg at a time, beating on medium speed and scraping the bowl after each addition.
Add a third of the flour mixture and beat it on medium speed. Once the flour is incorporated, scrape the bowl, add half of the milk mixture, and beat it again. Scrape the bowl and repeat the process, ending with the flour mixture.
Scrape the bowl to make sure there are no bits of flour hiding and the batter is smooth. Let the batter rest for 30 minutes.
While the batter is resting, preheat the oven to 350°F/180°C. Grease and line an 8.5 x 4.5 inch loaf pan with parchment paper.
Pour the batter into the loaf pan and smooth the surface. Bake it in the preheated oven for 1 hour. Tent the pan with foil if it's getting too brown to avoid burning the cake.
Let the pound cake rest in the pan for 15 minutes and take it out onto a wire rack to cool completely.

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