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.
Gluten Free Lemon Pound Cake Recipe
Gluten free non-stick cooking spray
½ cup (1 stick) unsalted butter, at room temperature
1 cup Wholesome! Organic sugar
3 large eggs, at room temperature
¼ cup finely grated lemon zest (from 3 – 4 lemons)
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
¼ cup Wholesome! Organic sugar
¼ cup freshly squeezed lemon juice
1 cup Wholesome! organic powdered sugar, sifted
1 – 2 tablespoons freshly squeezed lemon juice
Finely grated lemon zest for garnish, optional
Preheat the oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray.
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.
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.
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.
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.
Combine the sugar and lemon juice together in a small pan and cook over low heat until the sugar has completely dissolved.
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.
While the cake is cooling, make the glaze.
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.
A Gluten Free Lemon Pound Cake recipe that makes one 9 by 5 inch loaf.
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