Coffee Cake Friday: Honey Vanilla Pound Cake, Gluten-Free

OK, I admit it.  I have a thing for pound cakes.  I love them.  If you look through my list of recipes, I have several different pound cake recipes–cream cheese, ricotta, brown butter, classic.  I love them all!  And, I have another one for you today.  I think it’s time for a category–pound cakes.  Yum.

Today’s cake is a Honey Vanilla Pound Cake from Ina Garten, aka, The Barefoot Contessa.  As you know, Ina is in my pantheon of cooking goddesses.  I have all of her cookbooks.  Every single one of them is excellent.  Every recipe I make from them turns into a favorite.  I get tons of compliments on them.  If you don’t have any of her cookbooks, run–do not walk–to your bookstore and get one.  They’re all good.

I found the original for today’s recipe in her Barefoot Contessa Back to Basics: Fabulous Flavor From Simple Ingredients.  This was another hit at Coffee Hour this morning.  I keep worrying that people will get tired of my pound cake mania, only to find that everyone shares it.  Lots of raves today!  And I love the fact that this is a simple cake to make.  It’s not fussy in the least.  It has a nice firm crumb, a delicate flavor–honey mixed with vanilla mixed with lemon.  Although I just served it plain with our coffee, I can see this serving as a nice match with some strawberries and whipped cream.  Just in time for spring and summer berries!

Honey Vanilla Pound Cake, Gluten-Free
-adapted from Barefoot Contessa Back to Basics, Ina Garten

Special Equipment Needed
-a stand mixer is nice, but a hand mixer will do
-8 1/2×4 1/2 x 2 1/2 inch loaf pan or 10 C bundt pan

2 cups Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp kosher salt (the large-grained salt)
1/2 tsp baking powder
1/2 pound (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
4 extra large eggs, room temperature
2 tablespoon honey
2 tsp vanilla extract
1-2 tsp grated lemon zest
extra melted butter and tapioca flour for pan

Preheat oven to 350 degrees.  Grease and flour your pan.

In a medium bowl, mix together flour, salt, and baking powder.  Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the butter on medium high until light and fluffy, about 3-4 minutes. Add sugar, beat another 2 minutes.  Add honey, beat to incorporate.  Add eggs, one at a time, beating after each addition.  Add vanilla, beat to incorporate.  Add lemon zest, beat to incorporate.

Add flour mixture to the butter mixture, beating just until incorporated.  Spoon into your prepared pan.  Thump pan on counter once to release any trapped air bubbles.

Bake at 350 degrees for 50-60 minutes, or until tester comes out clean.  Cool in pan for 5 minutes then carefully turn out onto wire rack to cool completely.


Get More Updates!

Sign up to get exclusive updates & tips!

Pre-Order Gluten-Free Wish List


  1. Kendra says

    OMG. This cake batter tastes just like the batter my mom used to make! I spent many an afternoon licking the beaters and spoon after se made it. It is in the oven baking now, mom is here with me and we are so exited.

  2. Lola says

    First it must be said that I love honey and I love pound cake, and I can’t have gluten, so this recipe is magic!! Im just curious if you think it would effect the cake in any weird way if I drizzled honey over it after it cools, I have this shamless fantasy about this cake having a sticky honey goodness exterior lol

    • admin says

      Lola: This is one of those situations where I say: try it and see what happens! You might want to dilute the honey with some water for drizzling on the cake. But, if a cake covered with honey is your fantasy, then by all means do it!

  3. Morgan says

    I just have to thank you so much for this recipe and for giving us the keys to cake heaven (which is your GF all-purpose flour recipe). Wow. Really incredible. I just made four batches of this recipe (2 of your AP flour) and made two ‘shape cakes’ for my kids’ birthdays. The cake is really amazing.
    And, just in case anyone needs to go dairy free (I actually just didn’t have butter), but substituted half grapeseed oil and half coconut oil and it came out awesome, too.

    Thanks again. I’ve been searching for a food gf ap flour forever. *sigh of relief*
    (Btw – I loved your article on your flour.)

Leave a Reply

Your email address will not be published. Required fields are marked *