A bight and light gluten free pound cake recipe

Gluten Free Lemon Pound Cake Recipe

It’s been a chilly spring this year, even here in Florida. I felt the need to brighten up the day with this Gluten Free Lemon Pound Cake recipe. This pound cake is light and bright and will bring a little bit of sunshine into your day.

Lemon cake soaked with lemon syrup topped with lemon glaze – this is a lemon lover’s dream cake! It is great for brunch, afternoon tea, dessert, and yes, even for breakfast.

Since we are utilizing the zest from the lemon in this recipe, try to buy organic lemons. I use Wholesome! organic sugar and powdered sugar in this recipe, as well as my own flour, but any good quality gluten free flour blend you like should work.

I hope this Gluten Free Lemon Pound Cake recipe brightens up your day as much as it did mine.

A gluten free lemon pound cake recipe

3.2 from 5 votes
A bight and light gluten free pound cake recipe
Gluten Free Lemon Pound Cake Recipe
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 779 kcal
Author: Carol Kicinski
Ingredients
Cake
  • Gluten free non-stick cooking spray
  • ½ cup unsalted butter, at room temperature
  • 1 cup Wholesome! Organic sugar
  • 3 large eggs at room temperature
  • ¼ cup finely grated lemon zest
  • 1 ½ cups gluten free all-purpose flour blend
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup plus 2 tablespoons buttermilk at room temperature
  • ½ teaspoon pure vanilla extract
Syrup
Glaze
  • 1 cup Wholesome! organic powdered sugar sifted
  • 1-2 tablespoons freshly squeezed lemon juice
  • Finely grated lemon zest for garnish optional
Instructions
Cake
  1. Preheat the oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray.
  2. In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream the butter and 1 cup sugar on medium speed until light and fluffy, about 5 minutes. Turn the speed to low and add the eggs, one at a time, mixing well after each addition. Add the lemon zest and mix well.
  3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another small mixing bowl, stir together the lemon juice, buttermilk, and vanilla.
  4. With the mixer on low, add the flour and buttermilk mixtures to the butter, starting with half the flour, then the buttermilk, and finally, the rest of the flour. Scrape the sides and bottom of the mixing bowl well to make sure everything is well combined. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake the cake for 40-50 minutes or until a toothpick inserted into the center comes out clean. While the cake is baking, make the syrup.

Syrup
  1. Combine the sugar and lemon juice together in a small pan and cook over low heat until the sugar has completely dissolved.
  2. When the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack placed over a baking sheet. Spoon the syrup evenly over the cake and let it soak in while the cake continues to cool. Let the cake cool completely.
  3. While the cake is cooling, make the glaze.
Glaze
  1. In a small mixing bowl, combine the powdered sugar with 1 tablespoon of lemon juice and whisk. You want a thick yet pourable glaze, so add more lemon juice, as needed. Pour the glaze over the cake, letting it drip down the sides. Transfer the cake to a serving platter and sprinkle the top with lemon zest, if desired.
Nutrition Facts
Gluten Free Lemon Pound Cake Recipe
Amount Per Serving
Calories 779 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 185mg 62%
Sodium 495mg 21%
Potassium 141mg 4%
Total Carbohydrates 129g 43%
Dietary Fiber 5g 20%
Sugars 95g
Protein 9g 18%
Vitamin A 18.2%
Vitamin C 21.8%
Calcium 10.2%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: All-Purpose Flour Baking Gluten-Free Gluten-Free Recipes Lemon Pound Cake Vanilla
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  3. Sharon H.
    May 5, 2017

    First thing I ever made GF and it was delicious and looked lovely as well! Very moist and lemony! Thanks for this wonderful recipe!

    1. Carol Kicinski
      May 5, 2017

      You’re welcome Sharon! Happy you enjoyed it :) xo, Carol

  4. tatyana
    December 28, 2017

    Hello, Carol! Do you suppose the recipe would work for a fairly shapely and intricate NordicWare christmas trees bundt form? My concerns are: whether the cake will rise to be tall enough (or whether I should add more baking powder) and also, whether it is too soft to hold the bundt shape. Would appreciate any advice. Thanks!

    1. Carol Kicinski
      January 4, 2018

      Hi Tatyana,
      Hmm… good question. Unfortunately I don’t think there would be enough batter to fill the pan. It sure would be pretty if it worked though!
      xo,
      Carol

  5. Denise
    February 6, 2018

    Question. All the recipes look delicious, is there any nutritional fact with the recipes? There are some things I have to watch out for for my husband at the same time as gluten free for myself

    1. Carol Kicinski
      February 9, 2018

      Hi Denise,
      Because our recipes can include a lot of substitutions (dairy free milk or regular milk) or might use a certain brand of product (gluten-free flours may vary, etc.), we haven’t included nutrition facts. However, you can go to this link and enter the ingredients you used for this recipe and it will give you nutrition facts. Hope this helps!
      xo,
      Carol

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