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
    The best lemon pound cake, gluten or not! I used a Pyrex dish to make a sheet cake for a birthday. All enjoyed, no one was disappointed even the gluten eaters. Thank you for an excellent recipe! Terry

  2. 5 stars
    This recipe is an absolute hit. I have used King Aurther brand and the Walmart GF brand. I think as long as it’s a white/brown rice flour blend with xanathin gum, it will work.

    Made a regular batch that produced 2 loaves in regular metal bread pans. Everyone loved them and they went fast.

    Doubled the recipe this time and got disposable bread pans so I can give them away in the tins. Wound up making 5 loaves as these were smaller than the heavy pans I used last time.

    Pro tip for lemon zest. I don’t have a seater so I used a paring knife to peel the yellow off the lemons. I added some lemon juice and blended it in the ninja to make mix better. Got four full tablespoons this time around!

    Thank you for the recipe. Before this, I had never attempted to make pound cake even though it’s been my favorite!

  3. 5 stars
    I made this for my mother’s bday and it turned out looking like the picture!! She loved it, and so did the four of us who are not GF!

      1. Thank you for a very quick response!

        Thank you for a very quick response!

        thank you for a very quick response

  4. 5 stars
    Thank you for this fantastic gluten-free recipe. I am usually disappointed by some recipes I’ve tried but hands down this is the best I’ve baked. It is light, fluffy, and amazingly delicious. I changed the amount of sugar to 1 cup and used a different flour (CUP4CUP). I actually could not wait to try it so 2 pieces became my breakfast (LOL).
    Thanks again, I will recommend this to all of my friends and family.

  5. 5 stars
    I made this lemon loaf and it is divine! My coworkers gobbled it up and asked for more! So I’ve made it twice now. Definitely recommend!