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Kyra Bussanich’s Gluten-Free Pound Cake

by Kristina Gill

Remember how excited I was for Nicole Taylor’s Cherokee Rose Pound Cake earlier this year?   Here’s another pound cake that made me just as happy, with the added bonus that it’s gluten-free.   Kyra Bussanich, owner of Kyra’s Bake Shop and two-time winner of “Cupcake Wars”, developed this version of her quick and easy gluten-free pound cake just for our readers on the column.  It has a perfect crumb, is incredibly moist, and I suspect a perfect base for experimenting with, by adding chocolate chips, glazes of all types, or of course just eating plain.  –Kristina

About Kyra: Following a severe battle for her health, and a conversion to eating gluten-free, Kyra Bussanich graduated with honors from Le Cordon Bleu and opened her award-winning bakery “Kyra’s Bake Shop” (formerly called Crave Bake Shop) in Lake Oswego, Oregon. Her specialty is “gluten-free, deliciously”– and she quickly became a sensation and picked up national media attention as a “must see when you visit Portland.”  Kyra is a two-time winner of The Food Network’s hit show “Cupcake Wars”, beating out the competition with her gluten-free recipes.  She now makes other goods, in addition to desserts, in order to help those with celiac and other autoimmune diseases enjoy delicious items while still adhering to eating gluten-free.   Her cookbook, Sweet Cravings: 50 Seductive Desserts For the Gluten-Free Lifestyle, which was just released earlier this September contains a range of her baked goods.

See Kyra’s recipe after the jump!



Quick and Easy Pound Cake

Nothing welcomes company better than homemade pastries, and if you use a gluten-free all-purpose baking mix, nothing will come together faster than this Quick and Easy Pound Cake. See the bottom of the recipe for flavor variations.

Note: Kyra tried “Jules’ Gluten-Free All Purpose” and “Pamela’s Ultimate Gluten-Free” with good results, although the texture was slightly different; She suggests you make sure your mix includes xanthan gum or guar gum; if not, you can add 1/2 teaspoon of xanthan gum or guar gum )

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1 ½ cups gluten-free baking mix
  • 1/2 cup sour cream or greek yogurt

To make the cake:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray a 2-pound loaf pan with gluten free cooking spray or brush with melted butter and line with parchment baking paper.
  3. In a mixing bowl, beat the butter until it is light and fluffy and pale in color. Add the sugar and beat to combine and return to the light fluffy texture. Add the eggs, one at a time, stopping to scrape down the sides of the bowl. Sprinkle half the gluten-free baking mix into the sugar mixture and mix slightly. Add the sour cream or greek yogurt and mix in, then add the remaining dry mix. Stir the batter by hand just to blend and pour into the prepared loaf pan.
  4. Bake until golden brown and a toothpick inserted in the center just comes out clean, about 45-60 minutes.
  5. Cool the cake in the pan about an hour and then invert the cake onto a parchment-lined baking sheet.

*Optional variations:
Stir in 2 tablespoons of lemon or orange zest right before baking to give this cake a citrus appeal; stir in ½ cup mini chocolate chips or nuts: the possibilities are endless!

©2013 Kyra Bussanich, author of “Sweet Cravings: 50 Seductive Desserts For the Gluten-Free Lifestyle”



Why Kyra loves this recipe

I love poundcake because it was the very first thing I learned how to bake all by myself (other than toasted PBJs) when I was 7 years old, and it has always been my go-to party snack. You can toast it and dip it in chocolate fondue; you can slice it thinly and serve with berries and freshly whipped cream; you can even plop a scoop of ice cream on top and drizzle it with hot fudge sauce.


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  • I use something called Better Batter when I bake gluten free these days – I used to just use Trader Joe’s gluten free flour and hope for the best, because xanthan gum is so expensive for just a little and my results were actually usually okay, but Better Batter is great!!! It has everything in it already and the results are awesome. You can get it straight from the manufacturer but I got mine on Amazon because I have prime, so I enjoyed free shipping! :-)

  • That pound cake looks perfect! I think gluten-free pastries sometimes taste BETTER than original versions. This one will be making an appearance for Thanksgiving this year :)

  • Thanks for sharing the recipe. I have celiac and am always on the look out for sweet treat recipes that won’t make my guests eyes roll when they hear it is gluten free.

  • I made this today and it does not crumb. That’s right, a gluten free cake that does not disintegrate as soon as you touch it! Yaye! Thanks for sharing the recipe.

  • For me, this cake came out a little too dense/moist and fell very flat after coming out of the oven. Not sure why this is, but I think I’d recommend adding a little baking powder for leavening and adding in a couple of steps that will totally be worth it. This will make the recipe stray from traditional pound cake which has no leavening agent, but hey–we’re already straying by using a different kind of flour.

    I would probably do the following things to make it more airy:
    1) Sift the flour. Then sift it again. Then, when you’ve done that, put it through the sifter one more time. I know three times seems excessive, but think of all the air you’re putting in the flour.
    2) Beat the egg whites separately to soft peaks.
    3) Add maybe 1/2 tsp of baking powder

    I also wish the ingredients were measured by weight, which is more accurate for baking.

  • I just made this cake and it is fantastic. It is so good I had to send the link to my sister who is also gf. This will be my go to cake from now on. Reminds me of the my days eating gluten.

  • Mine flopped, was very disappointed
    Wasted a lot of ingredients
    Not sure followed instructions to a tee

    • Susan

      I’m sorry you were disappointed, but it’s hard to address this problem if you say you didn’t follow the instructions. Can you be more specific about what steps you changed or didn’t follow as instructed? Recipes are specific for a reason, so not following them precisely can lead to results that aren’t what you’re hoping for, especially with baking.


  • Hi, I’m an experienced baker, both regular and gluten free. I just tried baking this pound cake and it didn’t turn out. It didn’t rise at all. All my ingredients were fresh ,at the proper room temperature, and I used a flour blend that I’ve been successful with in previous baking recipes ( I added the xanthum gum suggested). I’m very disappointed because I was expecting to try a new recipe that would become a family favourite.

  • Does anyone know how long this takes to go bad? I am considering baking this, and am trying to plan when to bake it for a certain event.

  • I was very excited when I found this recipe for gluten free pound cake. I have been baking for 40+ years and I consider myself a pretty good cook. I followed your recipe exactly. I am not sure what gluten free flour blend that you used for your recipe, but I used Cup 4 Cup which is a high quality gluten flour blend which I have used to bake many types of gluten free baked goods. I was so very disappointed with this recipe. The cake did not rise at all and after it as totally cooled, I sliced a piece and it tastes rubbery and very, very dense. It went right into the trash! I was really looking forward to a nice slice of pound cake with fresh sliced strawberries on this beautiful snowy day. I really hated it through it out as organic butter, organic sour cream and Cup 4 Cup gluten flour blend is nit inexpensive but it as not edible at all. If you have any suggestions, I would really appreciate reading your comments. I always follow recipes as they are written, especially gluten free recipes. Thank you so much.

  • Hi

    I added 1 tsp vanilla 1 tsp baking powder and 1/2 tsp baking soda. It was wonderful. Thanks very much.