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.
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.
Joan
Actually this is more of a question I haven’t tried the recipe yet. I noticed it has no xanthan gum listed in the recipe? Is that because it’s already in your gluten-free flour mix. My gluten-free flour mix does not have xanthan gum so I would have to add some.
Sandi Gaertner
Hi Joan. I mention this in the recipe at the bottom, if your blend doesn't contain Xanthan Gum, you will need to add 1 teaspoon. Enjoy the cake 🙂
Gay
Could I substitute coconut sugar for the granulated sugar?
Sandi Gaertner
You can sub coconut flour, just note the color of the cake will turn out much darker.
B. Perez
Thank you. Such an easy recipe and the final product was so delicious. I cut back the sugar to 1 cup and skipped the glaze. I also subbed lemon extract for peel. This recipe is a keeper!
Sandi Gaertner
I am so glad you liked the recipe. Thank you for coming back to let me know 🙂
TJ
I wonder if this could be made as a Bundt cake? I don’t have load pans....
Sandi Gaertner
Hi TJ, you can easily make this in a bundt pan, but the baking time will be different. I would check it after 30-45 minutes and do the toothpick test.
Janie
Can a loaf be frozen and pulled in out in a few weeks? I’m new to gluten free baking and I wasn’t sure if I could make this ahead of time to take on the family beach trip in a few weeks.
Sandi Gaertner
Yes, I make this ahead all of the time and freeze it. Don't ice it before freezing, do that after thawing it out when you are ready to eat it.