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almond pound cake with raspberries
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5 from 2 votes

Gluten Free Almond Pound Cake

This moist and rich gluten free almond pound cake is delicious on its own or as a base for trifle or shortcake.
Prep Time10 mins
Cook Time55 mins
Servings: 12
Calories: 322.55kcal
Author: Cynthia



  • Preheat oven to 325 degrees F. Lightly grease or use parchment to line a 9 x 5 inch loaf tin.
  • Sift together dry ingredients, (flour, baking powder and salt)
  • In a mixing bowl or stand mixer, cream together butter and almond paste. Add sugar and beat until smooth.
  • Add eggs, one at a time, mixing well between each egg. Add 1/2 cup milk, vanilla and almond extracts. (Reserve 1/4 cup milk for icing)
  • Slowly add flour mixture, until just mixed. Do not over mix.
  • Pour into loaf pan. Tap gently to remove air and smooth surface.
  • Bake in the center of the oven for 55 to 60 minutes, or until a toothpick inserted comes out clean. Cool. Invert pan to remove cake. Drizzle with icing, if desired, when cool.
  • To make the icing: add powdered sugar, 1 Tablespoon at a time, to 1/4 cup milk, until thin enough to drizzle over cake in ribbons. Top with toasted sliced almonds.


Make sure you purchase almond paste and not marzipan. 


Serving: 1g | Calories: 322.55kcal | Carbohydrates: 40.29g | Protein: 4.99g | Fat: 17g | Saturated Fat: 8.19g | Cholesterol: 72.81mg | Sodium: 73.35mg | Potassium: 97.36mg | Fiber: 2.46g | Sugar: 26.72g | Vitamin A: 437.09IU | Calcium: 65.83mg | Iron: 1.04mg