This gluten-free lemon pound cake is rich, buttery, and bursting with fresh lemon flavor. Made with gluten-free flour, real lemon juice, and lemon zest, then finished with a tangy lemonade icing. Ready in under an hour. It is celiac-safe, nut-free, soy-free, and easy to make dairy-free with plant-based butter and milk.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This gluten-free lemon pound cake is rich, buttery, and packed with real lemon flavor from both the juice and the zest. Topped with a tangy lemonade icing, it comes together in under an hour with everyday ingredients. I tested it with Bob’s Red Mill 1:1 and King Arthur Measure for Measure, and share exactly what to expect from each.
This recipe is an absolute hit. I have used King Arthur brand and the Walmart GF brand. I think as long as it’s a white/brown rice flour blend with xanathan gum, it will work.”
crystal, blog comment
If you have been reading my blog for any length of time, 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, and they provide lots of juice to make my gluten free lemon recipes!
Testing this gluten free lemon loaf recipe was fun, and it helped me use up some of the lemons I picked. I tested King Arthur Measure for Measure first, because that is my go-to store-bought gluten free flour blend for creating gluten free cake recipes. It is reliable and has no gritty texture. The biggest challenge is getting the right ratio of flour to keep the cake moist, but soft. After a couple of tries, I felt confident testing Bob’s Red Mill 1:1 next.
Bob’s blend worked just as well as King Arthur’s, but I found it was more important to rest the batter for 15 minutes to allow time for the rice flour to soften. It helped the texture and crumb stay soft and tender. I also tested this recipe using Earth Balance and Oatly Four-Ingredient Oat Milk and found these dairy-free ingredients worked well to keep the flavors.
We love our desserts here in the Fearless Dining household, including these Gluten-Free Lemon Donuts, and this easy Gluten-Free Lemon Poppy Seed Loaf, which is perfect for breakfast or dessert. Or if you need more inspiration, see all of my gluten-free cake recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. Other blends will work, but you may need to adjust the moisture level of your cake batter. Every brand’s blend has a different starch-to-grain ratio, and this affects the moisture. Read Why Gluten Free Flour Blends Vary to learn more. If you are gum-free and can’t have xanthan or guar gum, try my DIY Gluten Free Flour Blend or my Gluten-Free Cake Flour Blend.
- Binder – Binders are what hold together your gluten free baking. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. Read Why Binders are Important in Gluten Free Baking to learn more.
- Butter – I tested this recipe using unsalted butter. If you use salted butter, omit any other added salt.
- Eggs – Use large eggs.
- Milk – I used milk, but plant-based non-dairy milk also works well in this recipe.
- Lemon Juice – Use either freshly squeezed or bottled lemon juice.
- Powdered Sugar – If your powdered sugar is lumpy, strain it for best results.
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. See these gluten free lemon dessert recipes for more inspiration and recipe ideas!
How to Make a Gluten Free Lemon Pound Cake (Step-By-Step)
Step 1: Add your dry ingredients to a bowl and whisk to blend.
I recommend using the spoon or leveling method to measure your gluten-free flour. 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.
Step 2: Grab a lemon and a zester. Zest the whole lemon, as you need 2 tablespoons of zest for this recipe!
👀 Sandi Says: I do not recommend using a mixer. They tend to overmix your batter, removing the air bubbles you get from stirring. This can result in a denser cake.
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Step 3: In a smaller mixing bowl, add your wet ingredients and use a whisk to blend.
Step 4: Pour the wet ingredients into the dry ingredients. Mix just until the ingredients are barely combined. Be careful not to over-mix your batter, or your cake will be denser.
👀 Sandi Says: 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.
Step 5: Spray gluten free baking spray into two loaf pans. (Note: PAM baking spray is NOT gluten-free!) Add the batter to two one-pound bread loaf pans and spread the pound cake batter around the pans so that it is evenly distributed.
Step 6: Bake the cakes at 350º F for 45 minutes.
Step 7: 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.
Step 8: 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.
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.
Use any leftover lemon cake in my Gluten Free Cakesicles recipe. If you love citrus flavors, you will want to try this Gluten-Free Orange Poppy Seed Cake recipe.
Frequently Asked Questions:
You can easily use bottled lemon juice, but a fresh lemon is better, so you can also use lemon zest.
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 (you can also use almond milk) and vegan butter from a brand called Smart Balance.
If your lemon cake turned out heavy, it is due to a couple of reasons. Using a grain-heavy gluten-free flour blend or over-mixing the cake batter can make your cake heavy and dense. To fix these issues, be sure your cake batter isn’t too thick. Add more milk so that the batter is like thick muffin batter. Mix by hand so the wet and dry ingredients are not overmixed together. You can read more about troubleshooting in my Gluten Free Cake Troubleshooting Guide.
A gummy cake may not have been baked enough, or you used a starchy gluten free flour blend, creating a wet batter. If your batter seems too thin, add extra flour 1 TBSP at a time until it has thickened.
More Gluten Free Lemon Dessert Recipes:
- If you love ice cream, 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.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Lemon Pound Cake (Rich and Buttery!)
Ingredients
- 3 cups gluten free flour blend * see note
- 1 ½ cups cane sugar
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup unsalted melted butter
- 3 large eggs
- 1 ⅓ cups milk or non-dairy milk
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- ⅓ cup powdered sugar
- 2-3 teaspoons lemon juice depending on how thick you want your icing
Method
- Preheat the oven to 350º F.
- In a large mixing bowl, add 3 cups gluten free flour blend, 1 1/2 cups cane sugar, 1 teaspoon baking soda, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a smaller bowl, add 1 cup unsalted melted butter,3 large eggs, 1 1/3 cups milk or non-dairy milk, 2 tablespoons lemon zest, and 3 tablespoons lemon juice and mix well.
- Pour the wet ingredients into the dry ingredients and mix until the batter 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 1/3 cup powdered sugar and 2-3 teaspoons lemon juice to a bowl and whisk to make the icing. Add the lemon juice slowly until you get the consistency you want. Drizzle the icing over the cake.
Nutrition
Notes
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use plant-based milk.
- Other dairy-free kinds of milk will work, but I do not recommend canned coconut milk.
- 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.
- This cake will keep fresh for up to 4 days in an airtight container, or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older January 2020 post with more detailed information.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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!!!!
I am thrilled you loved the recipe. Thank you so much for coming back to let me know!
Turned out beautifully! That icing is delicious.
I am so glad you loved this pound cake recipe. It is one of the recipes we make often.
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.
Hi Sharon, Baking soda is correct. Thank you for bringing this to my attention. If your cake didn’t rise much, it is usually due to overmixing, or using a really starchy gluten free flour blend. Which blend did you use? I also recommend not using an electric or stand mixer when making gluten free cake. Here is a new troubleshooting guide I wrote about cakes. https://www.fearlessdining.com/gluten-free-cake-troubleshooting-guide/
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!
LOL, I love when one of my recipes is fool proof. Thank you so much for coming back to let me know that you loved the cake!
Hi. To make it more rich, can I use 1 1/3 cups sour cream instead of 1 1/3 milk?
I haven’t tested that so I am unable to say if it would work.
One of my favorite GF desserts! I make mine dairy free with almond milk and vegan butter. So delicious!
It is one of my favorite desserts as well. I am so glad you love it, thank you for coming back to let me know!
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.
Help.
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.
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
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.
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
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.
This recipe sounds delicious! Loaf pans vary in size — what are the dimensions of the loaf pans you use? Thanks!
My pans are 9.25 inches by 5.25. Enjoy!