Gluten Free Lemon Pound Cake Recipe

by Carol Kicinski on April 2, 2017

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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

Gluten Free Lemon Pound Cake Recipe

Ingredients

Cake
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

Syrup

¼ cup Wholesome! Organic sugar
¼ cup freshly squeezed lemon juice

Glaze

1 cup Wholesome! organic powdered sugar, sifted
1 – 2 tablespoons freshly squeezed lemon juice
Finely grated lemon zest for garnish, optional

Directions

Cake

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.

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.

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.

Servings:

A Gluten Free Lemon Pound Cake recipe that makes one 9 by 5 inch loaf.

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.

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{ 14 comments… read them below or add one }

Sharon H. May 5, 2017 at 7:32 am

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

Reply

Carol Kicinski May 5, 2017 at 12:11 pm

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

Reply

tatyana December 28, 2017 at 4:47 pm

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!

Reply

Carol Kicinski January 4, 2018 at 12:15 pm

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

Reply

Denise February 6, 2018 at 1:22 am

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

Reply

Carol Kicinski February 9, 2018 at 12:11 pm

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

Reply

Gail March 8, 2018 at 6:08 pm

Is there something I can substitute for the butter and buttermilk? I can’t have any dairy (and am still new to trying to figure out all the subs), would a nut milk of some sort work? Or is this a recipe that doesn’t do well with changes?

Reply

Carol Kicinski March 9, 2018 at 9:10 am

Hi Gail,
You can use a dairy free milk of choice and add apple cider vinegar or lemon juice and allow it to sit for 5 minutes to “sour” before using. The ratio is 1 tbsp. vinegar/lemon juice for every 1 cup dairy free milk. Here’s an infographic with details and it also has some other dairy free substitutions – hope this helps!
xo,
Carol

Reply

Bonnie March 8, 2018 at 6:46 pm

Can this be made in two mini loaf pans? And can it be frozen?

Reply

Carol Kicinski March 9, 2018 at 9:04 am

Hi Bonnie,
I think two mini loaf pans would work just fine; you may need to reduce the baking time slightly. And yes this can be frozen – you can slice them first and wrap individual slices if you want single-serve pieces or freeze the whole loaf.
xo,
Carol

Reply

alli March 11, 2018 at 3:02 am

Is there any way I could make this recipe without eggs?
…Do you have an egg free substitution that would swap out well for this cake?
It sounds *wonderfully* delicious and my family loves lemon, but my boys are both allergic to eggs. Thx!!

Reply

Carol Kicinski March 12, 2018 at 1:23 pm

Hi Alli,
Try using 3 tablespoons unsweetened applesauce + 1 teaspoon baking powder in place of each egg called for in the recipe. Let me know how it goes! Hope you and your boys enjoy it.
xo,
Carol

Reply

MJ April 5, 2018 at 12:32 pm

Can you use sour cream in place of buttermilk? Thank you,

Reply

Carol Kicinski April 5, 2018 at 2:35 pm

Hi MJ,
Because sour cream is thicker than buttermilk, you’d have to thin it out with some milk or water to get it the same consistency as buttermilk. Another option for a buttermilk replacement is you could use milk and then add either apple cider vinegar or lemon juice to the milk and let it sit for 5 minutes to “sour” before using. The ratio is typically 1 tbsp. lemon juice/vinegar to every 1 cup milk, so for this recipe you’d do about 3/4 to 1 teaspoon of lemon juice/vinegar. Hope that helps!
xo,
Carol

Reply

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