This pound cake is buttery, sweet, and totally delicious! I wanted to make a decadent version of a Funfetti birthday cake that was a little more versatile and a lot more delicious. That's how I came up with this pound cake recipe.
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I would make this pound cake for an office birthday celebration or any birthday celebration where a cake just seems like a little bit too much.
This recipe was inspired by my birthday cake ice cream. This ice cream would be the PERFECT MATCH for this pound cake. Serve them together for the ultimate treat!
Ingredients
- Gluten-free flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter
- Eggs
- Funfetti sprinkles
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees. Grease a loaf pan with oil or butter and line with parchment paper. Set aside.
In a medium bowl, combine gluten-free flour, salt, and baking powder. Set aside the dry mixture.
Cream the unsalted butter, sugar, and eggs in a large bowl. Slowly add the dry ingredients to the butter mixture. Mix until combined.
Pour the sprinkles into the batter and mix.
Pour the batter into the prepared loaf pan and bake for 50 minutes.
Cool the pound cake in the pan for 10 minutes. Then, remove the cake from the pan and let cool completely before slicing and serving.
Hint: Pipe a line of softened butter along the center of the unbaked pound cake. This will ensure a nice crack in the center of the pound cake once it's done baking.
Variations
- Almond - add 1 teaspoon of almond extract to the batter to make this an almond pound cake. You can do the same with vanilla extract.
Equipment
- Two mixing bowls
- A loaf pan
- A spatula or whisk
- Parchment paper
Storage
Wrap the cake with plastic wrap or store it in an airtight container for up to one week. Store the cake at room temperature.
To freeze, wrap the cake in plastic wrap and foil. Store in the freezer for up to three months.
Top tip
Thoroughly cream the butter so the pound cake rises in the oven.
Gluten-Free Birthday Pound Cake
Equipment
- Two mixing bowls
- A loaf pan
- A spatula or whisk
Ingredients
- 1 ½ cups gluten-free flour I recommend Cup4Cup. Please note that using a different gluten free flour may yield a different result.
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 sticks unsalted butter softened
- 4 eggs
- ¼ cup funfetti sprinkles
Instructions
- Preheat the oven to 350 degrees. Grease a loaf pan with oil or butter and line with parchment paper. Set aside.
- In a medium bowl, combine gluten-free flour, salt, and baking powder. Set aside the dry mixture.
- Cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Slowly add the dry ingredients to the butter mixture and mix until just combined.
- Pour the sprinkles into the batter and mix.
- Pour the batter into the prepared loaf pan and bake for 50 minutes. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool the pound cake in the pan for 10 minutes. Then, remove the cake from the pan and let cool completely before slicing and serving.
Jean says
so good