Italian Cake's


Gluten-free vanilla pound cake that lets everyone enjoy the delicious taste of old-fashioned butter cake.

It is the perfect gluten-free dessert for a picnic or potluck.



  • 2 cups sugar
  • 1 cup butter, melted
  • 4 large eggs
  • 4 teaspoons gluten-free vanilla
  • 3 cups Gluten-Free Flour Blend (see below)
  • 2 teaspoons gluten-free baking powder
  • 1 cup milk


  1. STEP 1

    Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.

  2. STEP 2

    Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

  3. STEP 3

    Stir together gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.

  4. STEP 4

    Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. 

Tip #3

Top this pound cake with easy homemade whipped cream and fresh berries. 


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