Go Back Email Link
+ servings
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!
4.75 from 75 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

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  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.

SPECIAL NOTE

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.

Nutrition

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.