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! The fluffy gluten free lemon cake is full of lemon flavor, and it is then topped with creamy lemonade icing.

A sliced gluten free lemon pound cake on a platter.

If you have been reading my blog for any length, you know we have a small, prolific lemon tree in our backyard. It produces lemons almost year-round, thanks to the 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 all of my gluten free lemon recipes or these Gluten Free Lemon Donuts!!

Why I love this gluten free lemon cake:

When you need a gluten free cake to serve, look no further than this gluten free lemon cake recipe. It is a crowd-pleasing cake, and nobody will know it is gluten free!

  1. This lemon cake has lemon flavors mixed with that buttery-sweet goodness! You won’t believe how good a cake with few ingredients can taste!
  2. This recipe makes two big loaves so that you can freeze one for later!
  3. You can use fresh or bottled lemon juice and enjoy this decadent loaf cake all year!
  4. This cake is freezable and can be made ahead!

Reader Rave

This cake is amazing; you wouldn’t even know it’s GF! Haven’t tried it a day old, but I plan to freeze the leftovers. I also used a baking block, not butter. 10/10 😋.” Kirsty S., Pinterest comment

Ingredient Notes:

lemon pound cake ingredients
  • Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use different mixes.
  • Cane Sugar
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Butter – Use unsalted butter in this cake recipe.
  • Eggs – Use size large eggs.
  • Milk – I used milk, but plant-based non-dairy milk also works well in this recipe.
  • Lemon Juice – Use freshly squeezed lemon juice or bottled lemon juice.
  • Powdered Sugar – If your powdered sugar is lumpy, strain it for best results.

Check out my best gluten free lemon dessert recipes for more inspiration and recipe ideas!

Tips For Sucess:

  • If you think your gluten free flour blend has a gritty texture, I highly recommend letting the cake batter sit for 15-20 minutes. This allows the ground rice flour to soften.
  • If you are gum-free and can’t have xanthan or guar gum, try my DIY Gluten Free Flour Blend.
  • Do not overmix the batter. I do not recommend using a stand mixer. They tend to overmix the batter, making your cake turn out denser.

I share all of my easy to follow Gluten Free Baking Tips so you can bake gluten free like a pro! I also share tips on what my go-to gluten free flour blends are and what recipes are best for different gluten free flour blends.

If you are an avid cake baker, check out this Gluten Free Cake Troubleshooting Guide.

Step-By-Step Directions:

Lemon pound cake dry ingredients in a bowl.

Step 1: Add your dry ingredients into a bowl and whisk to blend.

To measure your gluten free flour, I recommend using the spoon or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.

Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Lemons next to a lemon zest tool.

Step 2: Grab a lemon and a zester. Zest the whole lemon because you need 2 tablespoons of lemon zest for this recipe!

A bowl filled with the wet ingredients.

Step 3: In a smaller bowl, add your wet ingredients and whisk to blend.

The wet ingredients poured onto the dry ingredients.

Step 4: Pour the wet ingredients into the dry ingredients. Mix until the ingredients are just barely mixed. Be careful not to over-mix your batter, or your cake will be denser.

Spreading lemon pound cake batter in a loaf tin.

Step 5: Spray oil in two loaf pans. Add the batter to a bread loaf pan and spread the pound cake batter around the pan.  Bake the cakes at 350º F for 45 minutes.

Step 6: Remove the cake from the oven and insert a toothpick in the middle. If the toothpick comes out clean, your cake is fully baked. If you see crumbs or batter, you must bake it a little longer.

Drizzling icing over a lemon pound cake.

Step 7: 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.

If you love citrus flavors, you want to make this Gluten Free Orange Poppy Seed Cake recipe.

Recipe FAQ:

Can you use bottled lemon juice?

You can easily use bottled lemon juice, but a fresh lemon is better, so you can also use lemon zest.

Why did the lemon cake turn out dense?

If your lemon cake turned out heavy, it is due to a couple of reasons. Using a starchy gluten free flour blend or over-mixing the cake batter can make your cake heavy and dense. You can read more about troubleshooting in my Gluten Free Cake Troubleshooting Guide.

Can you make this gluten free lemon cake dairy-free?

Yes, you can make this cake dairy-free, 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 from a brand called Smart Balance.


Store this cake in an airtight container. You can also freeze this cake quickly in your freezer. This cake will keep for up to 4 days in an airtight container or up to 4 months in the freezer.

You can use leftover lemon cake in my Gluten Free Cakesicles recipe.

A top view of the lemon pound cake.

Check out this lemon pound cake web story!

More Gluten Free Lemon Dessert Recipes:

Reader Substitutions:

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.

Excellent. I topped it with powdered sugar dusting instead of the icing. I tasted the icing and did not like it. I barely stirred it and it was a great texture. I also sifted the dry ingredients together which worked well. I definitely will make this many more times! Can’t stop eating it!!”

Kirsty S., Pinterest user

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A sliced gluten free lemon pound cake on a platter.

Gluten Free Lemon Pound Cake

Sandi Gaertner
A moist and delicious homemade gluten free lemon pound cake recipe. This recipe gets rave reviews and nobody will know it is gluten free!
4.76 from 77 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 20
Calories 225 kcal


  • 3 cups gluten free flour blend * see note
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • teaspoon salt
  • 1 cup unsalted butter melted
  • 3 large eggs
  • 1 ⅓ cups milk or non-dairy milk
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice

For Icing

  • cup powdered sugar
  • 2-3 teaspoons lemon juice depending on how thick you want your icing


  • Preheat the oven to 350º 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.



  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter an duse plant-based milk.
  4. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. Check the cake’s 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 be baked a little longer.
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 225kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 168mgPotassium: 38mgFiber: 2gSugar: 18gVitamin A: 382IUVitamin C: 3mgCalcium: 42mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older January 2020 post with more detailed information.

4.76 from 77 votes (66 ratings without comment)

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Recipe Rating


  1. 5 stars
    i can’t say enough about this recipe!!!! i make it in a bunt pan. my kids and hubby are not gluten free, they love it as much as i do! i have to be quick to get my share 😉 thank you so so much for all the blood sweat and tears that you put in for us!!!!

  2. Under the FAQ you commented on why the cake might be too dense. You said by increasing the lemon juice but not increasing the baking powder. The recipe says baking soda not powder. Should the recipe say baking powder? My cake didn’t rise very much and I’m wondering if I should have used baking powder instead of baking soda.

  3. 5 stars
    I made this tonight, and it was delicious…. Basically fool proof too, I realized after I mixed the wet and dry ingredients I forgot to add the butter…. So I tried to mix it in…. Nope…. Had to put in my kitchenaid mixer, after a few minutes it had combined, I was so worried was going to turn out bad…. I added blueberries and it’s delicious! It’s pound cake texture but still
    Light.. it’s not as sweet as I thought (but that’s ok I don’t like overly sweet) but once you add the glaze it’s perfect!

  4. 5 stars
    One of my favorite GF desserts! I make mine dairy free with almond milk and vegan butter. So delicious!

  5. My batter is much less thick than yours, is that ok?
    Not sure I went by the recipe. Also its much more yellow than yours.

    1. Hi Debbie, What gluten free flour blend did you use? When you said you are not sure you went by the recipe, I really am unable to troubleshoot. I test my recipes with two flour blends and if you change my recipe a lot, I probably will not know what happened if it doesn’t work.

  6. Thanks for sharing your recipes. All that you sent today look awesome and are on my to do list. I have recently changed to gluten free. It has taken quite a long time to amass my new ingredients and out with the old. I am a senior (79) and a widow living alone. Before my non gluten days I did not want to bake my favorite cakes due to living alone. The temptation would be too much. I decided to make them all in cupcake pans and freeze all cupcakes. It has worked out extremely well I made my first pound cake last week and the cupcakes continue to work out well. I have been looking for a recipe for whipping cream pound cake and have not been able to find one. (I find it is great to use as a strawberry shortcake base). One cupcake per person cut in half with strawberries and of course whipped cream. So that brings me to my question do you think I could substitute heavy cream for the milk in your recipe? To me it looks like it would but then again my experience with gluten free is limited. Looking forward to your response. And of course starting to attempt some of your recipes. Apple cake looks awesome. Thanks Fern

    1. Hi Fern, it is nice to meet you :-). I love the cupcake idea!! We do this often and freeze them so we have them on hand when we are craving sweets. I honestly do not know how whipping cream would work in my pound cake recipe. It is pretty thick and I am not sure how that would work with gluten free flour due to their starch content. If you try it, please let me know. Take care.

  7. We are not only gluten free but also grain free. What kind of flour would you suggest. All the gluten mixes I’ve been able to find have some kind of grain flour? Thank you for your help. Really want to make this. Jody

    1. Hi Jody, I haven’t tested my recipe with a grain-free flour blend. I am so sorry. I can try to do this at some point, but I have a very busy few weeks coming up.

  8. This recipe sounds delicious! Loaf pans vary in size — what are the dimensions of the loaf pans you use? Thanks!

  9. My family loves the lemon pound cake! I used a flour blend called Divided Sunset. It turned out perfect.

  10. I am allergic to Xanthan Gum or anything that contains Guar Gum. would it be ok if I made this without the any gum products?
    This looks really easy and delicious!

    1. Hi Frances, I have not tested my recipe without xanthan gum or guar gum. Maybe psyllium husk, but I am not experienced using it. You will need some sort of binder to hold the cake together.

  11. Delicious, I made it using 2 cups of gluten free flour, 1 cup of almond flour, 1 cup of soy milk and used all of the remaining ingredients. Everyone enjoyed it.
    Thank you for sharing.

  12. This is my first attempt and I feel good about it. Now, just have to wait for them to done and eat as part of our 2020 Christmas celebration🎄🎄🎄

      1. Hi Jospehine, this can easily be frozen. Wrap it in plastic wrap, then put in a freezer ziplock bag. I am really glad you like it. It should keep in the freezer about 4 months.

    1. Hi Stephanie, unfortunately, I have not tested this recipe without eggs so I am not sure how to advise you. If you do try to make it with egg replacer, please let me know how it turns out.