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!
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.
Add your dry ingredients in a bowl and whisk to blend.
What gluten free flour blends are best for this recipe?
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.
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.
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.
Amazing, you wouldn't even know its GF. Haven't tried it a day old, but I plan to freeze the leftovers. I also used baking block, not butter. 10/10 😋Kirsty S., Pinterest user
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
Gluten Free Lemon Pound Cake
- 3 cups gluten free flour blend * see note
- 1 ½ cups sugar
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup butter melted
- 3 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
- 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.
- 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.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- 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.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)