Low-FODMAP Vanilla Sour Cream Pound Cake (Bundt style); Gluten-free, Lactose-free

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Low-FODMAP Vanilla Sour Cream Pound Cake (Bundt style) is a simple, classic treat that is brimming with vanilla flavors.  You can eat it lightly dusted with confectioner’s sugar and berries, layer it with low-FODMAP vanilla bean whipped cream, low-FODMAP rhubarb jam, low-FODMAP lemon curd, or  low-FODMAP custard, or use it as a base for a low-FODMAP trifle or ice cream cake.  It is versatile and delicious.

A good recipe for low-FODMAP Sour Cream Pound Cake was essential for my low-FODMAP blog!

This low-FODMAP Vanilla Sour Cream Pound Cake is perfect.  It is moist and rich, and can be easily modified to add lemon juice or zest, chocolate chips, or low-FODMAP nuts.

You are going to love my low-FODMAP Vanilla Pound Cake recipe. Try it with my low-FODMAP Vanilla Ice Cream!

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Or you can check out over 300 more low-FODMAP recipes on the blog. IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Vanilla Sour Cream Vanilla Pound Cake (Bundt style); Gluten-free, Lactose-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 10

Prep time: 15 min

Bake time: 45-50 min

Total time: About 1 hour

Bake 350 F

Equipment:**NOTE PAN SIZE

  • 9 inch (8-10 cup) fluted or Bundt style pound cake pan
    • Do not substitute a 10 cup tube cake pan or a larger Bundt pan (many are 12 cup size), or your cake will be quite flat
  • If you bake this in a loaf pan it will be much denser and not the correct texture

Modified from “Gluten-free Baking Classics, 2nd ed” Annalise G Roberts.


  • 1 & 1/2 cups all purpose low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my low-FODMAP bake off blog for the reason why!)
  • 2 & 1/2 tsp baking powder
  • 1/2 tsp xanthan gum, if not added to your low-FODMAP flour
  • 1/4 tsp kosher salt
  • 3 large eggs, room temperature
  • 1 cup sugar
  • 1 cup lactose-free sour cream (full fat)
  • 1/3 cup canola oil
  • 3 tsp vanilla extract or substitute 1 tsp almond extract for 1 tsp of the vanilla
  • Cooking spray or vegetable shortening for greasing
  • Confectioner’s sugar, for dusting


  • Preheat oven to 350 F, place rack in center of oven
  • Grease a 9 inch pound cake style Bundt pan with cooking spray or shortening (or low-FODMAP Magical Cake Pan release paste)
  • Whisk low-FODMAP flour, baking powder, xanthan gum and salt together and set aside
  • Beat eggs in a stand mixer at a medium high speed
  • Slowly add in the sugar and beat until it is light in color and thickened
  • Add the low-FODMAP flour mixture, oil, lactose free sour cream and vanilla and beat until combined
  • Evenly spread the batter into the prepared pan. Place in the center of the oven and bake about 45-50 minutes
    • Do not open the oven for the first 40 minutes
    • When tester comes out clean, cake is done (mine took exactly 45 minutes)
    • As ovens vary, your oven may need more or less time
  • Cool the cake in the pan for 10 minutes
  • Carefully remove cake from pan and cool completely on a cooling rack
  • Garnish with berries, confectioner’s sugar or other desired toppings

Comments Rating 5 (2 reviews)

4 Responses

  1. Sour Cream Pound Cake

    This cake is super good! I liked how easy the recipe was to follow. It has a very light, vanilla flavor. I paired it with strawberries and whipped cream for a late summer gathering. Everyone loved it, didn’t mention it was gluten-free!

    1. Hi Jenny!
      Thank you for commenting and sharing your review! We are so happy to hear from you. Stay in touch with us!!

  2. Tasty and tender--less fat than many pound cakes

    This recipe worked very well for me. I used Bob’s Red Mill gluten-free 1/1 flour (which contains garbanzo bean flour etc.) and some leftover heavy cream that had soured slightly. According to the recommendations on the Bob’s package, I added 1-1/2 tsp. of xanthan gum sifted into flour. (This flour wouldn’t qualify as low-FODMAP, but I only needed GF for my husband, who is celiac). I also used some older extra olive oil that I wanted to use up. I baked it about 41 min. at 350F and found, with an instant-read thermometer, that it had reached a perfect 210 deg. F recommended for GF cakes. It is delicious. No one would guess that it is gluten free.

    1. Hi Susan,
      Thank you so much! We love hearing reviews like this. You are so kind. Have a great day 🙂

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