If you love lemons, you are in for a special treat today! This moist, delicious gluten free lemon pound cake is about to become one of your favorite desserts! This makes two lemon loaves, so you can freeze one for later!
Every bite is full of fresh lemon flavor. Top with this homemade lemonade icing for even more flavor. Nobody will know this lemon pound cake is gluten free!! Need more lemon desserts in your life?
Check out my best gluten free lemon dessert recipes for more inspiration and recipe ideas!
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If you have been reading my blog for any length of time, you know we have a small, very prolific lemon tree in our back yard. It produces lemons almost year-round, thanks to beautiful California weather! Our lemons are not normal sized lemons, they often look like small grapefruits!
We make a lot of recipes with lemons from sweet to savory...or should I say savory to sweet? We love our desserts here in the Fearless Dining household. Check out his delicious Gluten Free Chicken Piccata recipe or these Gluten Free Lemon Donuts!!
When you need a gluten free cake to serve, look no further than this gluten free lemon pound cake recipe. It is that good with the lemon flavors mixed with that buttery goodness! You won't believe how good a cake with few ingredients can taste!
Are you ready to dive in and make this gluten free lemon pound cake recipe? This recipe is made with very few ingredients.
Instructions:
Add your dry ingredients in a bowl and whisk to blend.
What gluten free flour blends are best for this recipe?
My favorite gluten free flour blends to use are King Arthur GF Measure for Measure and Bob's Red Mill 1 to 1 GF Blend.
Grab a lemon and a zester. Zest the whole lemon because you need 2 tablespoons of lemon zest for this recipe!
In a smaller bowl, add your wet ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients. Mix well, but be careful not to over-mix your batter or your cake will be denser
Can you use bottled lemon juice?
You can easily use bottled lemon juice, but a fresh lemon is better so you can also use the lemon zest.
Baking time:
Add the batter to a bread loaf pan and spread the pound cake batter around the pan. Bake the cake for 45 minutes.
How can you tell when it is done baking?
I like to use the toothpick method to check to see if my cake is done baking. Remove the cake from the oven. Insert a toothpick into the middle fo the cake. If the toothpick comes back clean, your cake is done baking. If there is batter or crumbs on the toothpick, it needs to bake a little longer.
Now it is time for the homemade lemonade icing. Combine powdered sugar and lemon juice in a bowl. You can easily control how thin or thick your icing is by the quantities you use. Drizzle the icing over the cake.
Can you make this cake dairy-free?
Yes, you can, and in fact, one of my readers already tested this out and had great success! She used soy milk (but you can also use almond milk) and she used vegan butter by a brand called Smart Balance.
More delicious lemon dessert recipes to try:
- If you love ice cream, you must try this No-Churn Lemon Ice Cream recipe!
- Need a special cake? This Gluten Free Lemon Bundt Cake with lemonade icing is your cake!
- Grab some lemon curd and learn how to make this Easy Gluten Free Lemon Filled Cupcake recipe.
- This easy Gluten Free Lemon Poppy Seed Loaf is perfect for breakfast or dessert.
This recipe makes two gluten free lemon pound cake loaves.
Reader adaptations:
One reader loved this recipe using King Arthur Measure for Measure, Earth Balance vegan butter, and oat milk.
Another reader turned this into a bundt cake and she said nobody knew it was gluten free.
📋 Recipe
Gluten Free Lemon Pound Cake
A moist and delicious homemade gluten free lemon pound cake recipe.
Ingredients
- 3 cups gluten free flour blend
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup butter, melted
- 3 eggs
- 1 1/3 cups milk or non-dairy milk
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
For Icing
- 1/3 cup powdered sugar
- 2-3 teaspoons lemon juice (depending on how thick you want your icing)
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix until it is barely mixed. Over mixing can cause the cake to become denser.
- Spoon the batter into two greased bread loaf tins. Optional: sprinkle the tops with coarse sugar.
- Bake for 45 minutes until done. Check doneness with the toothpick test (see Notes).
- Remove from the oven to a cooling rack and allow cooling.
- Add the powdered sugar and lemon juice to make the icing. Add the lemon juice slowly until you get the consistency you want. Drizzle the icing over the cake.
Notes
Check the cake doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is ready. If there is batter or crumbs on the cake, it needs to bake a little longer.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 175mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 4g
**If your gluten free flour blend doesn't include Xanthan Gum, please add 1/2 to 1 teaspoon! **Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Dash
Can I substitute the egg. I have egg replacements for baking or maybe applesauce?? Any other options to make it vegan? Thanks!!
Sandi Gaertner
Hi, I haven't tested any substitutions so I don't know how to best advise on this.
Erin S
Would this recipe work with almond flour does anyone know?
Sandi Gaertner
Hi Erin, I have not tested this recipe with almond flour but I have a feeling it won't work. Almond flour by itself is not a one to one swap with gluten free flour. It doesn't absorb moisture in the same way. I am sure you could try a 3/4 gf flour to 1/4 almond flour ratio...the cake will be a little more dense, but worth a try!
Tristan
As I am “staying home” I do not have gluten free flour. Could I use regular flour? I also have a bit of leftover almond flour and coconut flour (from gluten free blueberry muffins I made recently). Gluten free - almond - coconut... same same?Thanks!
Sandi Gaertner
Hi Tristan, I haven't used wheat flour in over 10 years so I am not sure if that would work in this recipe or not. Logically it should work. Almond flour and coconut flour behave very differently. Coconut flour absorbs a ton of extra liquid while almond flour doesn't. I don't think they would work in this recipe in place of the gluten free flour. I am so sorry not to have better news. I did just post a banana bread recipe that is made with just brown rice flour but I am still experimenting with using minimal flours.
Michelle
Hi, does the recipe make double loaf pans? I see the recipe says to put it into two. Thank you!
Sandi Gaertner
This recipe did make two pound cakes 🙂
Jackie
my flour does not have xanthan gum in it, as yours does, Should I add some?
Sandi Gaertner
Hi Jackie, if your mix doesn't contain Xanthan Gum, you need to add 1 teaspoon. Thank you.
Susan
Going to make this for my birthday! I live at higher altitude, so if there are any tips on adjusting the recipe or baking time I'd love to know.
Sandi Gaertner
Hi Susan, Unfortunately, I have never lived in a higher altitude so I am not sure how to guide you on this. I would say to try to use the same gluten free flour blend that I used. One reader used a starch heavy mix and this recipe didn't turn out with the right texture. I used King Arthur Measure for Measure GF Blend.
Angel
I live at a high altitude and the recipe worked perfect as is.
Sandi Gaertner
I am so glad to hear, thank you so much for coming back to let us know.
Renee Goerger
I don't need to eat gluten-free, but with a cake this delicious I WANT to eat gluten-free! This lemon pound cake is completely delicious!
Sandi Gaertner
Thank you Renee. Someday a gluten free friend will visit and you will have the perfect recipe to make for them :-).
Robin
This nice moist cake was great. No one would have known it was gluten free, unless I told them.
Sandi Gaertner
I am so glad you liked it Robin. Thank you :-).
Panayiota
This recipe was delicious and a hit!! I substituted the regular milk for soy and butter for non-dairy butter by smart balance. It was fantastic!! Highly recommending trying this recipe out! You will love it!!
Sandi Gaertner
I am so glad you and your friends loved this recipe. And thank you for letting me know what you used to make it dairy-free!
Jane
Super delicious and moist. You can’t tell it’s gluten free! Everyone in my family loved it and said it was much tastier than Starbucks!
Thank you so much for sharing this amazing recipe!
Sandi Gaertner
I am so glad you all liked it Jane 🙂