Gluten-Free Lemon Pound Cake

The gluten-free pound cake dreams are made of! This easy, lemon pound cake is buttery, bright and irresistibly moist and soft. The cake is buttery with a hint of lemon, and the Lemon Glaze takes it to the next level with a burst of sweet-tart lemon flavor and glossy sheen. No one will guess it's gluten-free! Dairy-free optional.

Gluten-Free Lemon Pound Cake easy recipe
Gluten-Free Lemon Pound Cake

Easy Recipe for a light and irresistible Gluten-free Lemon Pound Cake!

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I have had many requests for a Gluten-Free Lemon Pound Cake and am excited for you to try this recipe!

It is the gluten-free pound cake dreams are made of! Easy, buttery, bright and irresistibly moist and soft.

The cake is buttery with a hint of lemon, and the Lemon Glaze takes it to the next level with a burst of sweet-tart lemon flavor, plus a fabulous glossy sheen!

No one will guess it’s gluten-free!

Gluten-Free Lemon Pound Cake easy recipe

How to Make Gluten-Free Lemon Pound Cake

A true pound cake is made with a pound each of butter, sugar, flour and eggs.  It is buttery and can be quite dense.

This Gluten-Free Lemon Pound Cake is a greatly lightened up version of the classic.

It will still give you a wonderful buttery flavor, and is moist and soft (not dense), and has a wonderful burst of lemon!

The cake recipe is based on our Lemon Bundt Cake and Lemon Poppy Seed Bread, but the game changer is the Lemon Glaze which is based on the NY Times Lemon Poundcake recipe and puts the cake over the top!

You will need the following 12 ingredients:

butter or dairy-free butter

sugar

lemon zest

eggs

vanilla

gluten-free all purpose flour with xanthan gum (we use GFJules)

baking powder

baking soda

salt

sour cream

plus, shown below, you will need lemon juice and confectioners (or powdered) sugar for the lemon glaze

Gluten-Free Lemon Pound Cake easy recipe

If you are new to our website, you should know we are huge fans of GF Jules flour because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (over 13 years ago) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

To learn more about why we love GFJules flour why we have used it for 13 years, and wanted to be an affiliate for the brand, click here.  Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all.  It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you.

Gluten-Free Lemon Pound Cake easy recipe

Step By Step How to Make Gluten-Free Lemon Pound Cake

This gluten-free lemon pound cake comes together quite quickly!

Making the batter is 4 simple steps:

1. Cream the butter and sugar.

2. Add in the lemon zest, then eggs and vanilla.

3. In a small bowl, combine the flour, baking soda, baking powder and salt with a pastry cutter or whisk.

4. Then alternately add the flour and sour cream until well combined.

The batter will be be thick but smooth and spreadable.

Spoon it into a prepared baking pan and spread evenly.

I prefer to grease and flour rather than use parchment paper with this recipe because it comes out of the pan so easily.

And bake! It bakes for an hour, but cover loosely with foil after 30 minutes so that the top stays golden but not overdone.

Gluten-Free Lemon Pound Cake easy recipe

The Lemon Glaze

When the gluten-free pound cake is just about ready to come out of the oven, prepare the lemon glaze.

The glaze is put on after the cake is baked, but while it is still hot. It gives the best lemon flavor and adds that nice glossy sheen to the cake.

It is just 2 ingredients fresh lemon juice and confectioners (aka powdered) sugar.

Whisk them together in a small bowl or liquid measuring cup. The glaze is equal parts lemon juice and sugar so it is delightfully tart and more liquidy like a lemon juice than like an icing.

Upon taking the baked pound cake out of the oven, carefully (the pan will be hot!), and generously brush the lemon glaze over the top of the cake. It will sizzle a little as it slides down the sides a bit — that’s fine, the pan is hot!

Let rest for 15 minutes, remove the gluten-free lemon pound cake from the pan, place on a baking rack and brush more lemon glaze over the top, sides and bottom of the pound cake.

For maximum lemon flavor, brush more lemon glaze on after another 15 minutes.

At a minimum, brush some extra on the top of the cake because the lemon glaze also gives the cake its glossy sheen.

Let cool, slice and enjoy!

Gluten-Free Lemon Pound Cake easy recipe

Each bite has the perfect buttery, lemony taste and is so yummy!

And the texture is unreal! Moist, soft and the perfect amount of crumb.

My taste testers have been loving it!

Hope you love it too!

For more cakes and desserts, click here.

Have you tried our:

Lemon Olive Oil Cake

Sour Cream Coffee Cake

NY Style Crumb Cake

Lemon Bundt Cake

Best Chocolate Cake

For another lemony dessert, try our Soft Baked Lemon Poppyseed Cookies.

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Scroll down for recipe and leave a rating/ comment if you make it. We love hearing from you!

 

Recipe

 

Gluten-Free Lemon Pound Cake easy recipe
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5 from 3 votes

Gluten-Free Lemon Pound Cake

The gluten-free pound cake dreams are made of! This easy lemon pound cake is buttery, bright and irresistibly moist and soft. The cake is buttery with a hint of lemon, and the Lemon Glaze takes it to the next level with a burst of sweet-tart lemon flavor and glossy sheen. No one will guess it's gluten-free! Dairy-free optional.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free
Keyword: easy gluten-free cake recipe, gluten-free lemon pound cake, easy gluten-free pound cake recipe, gluten-free lemon dessert, soft moist gluten-free pound cake
Servings: 8 -10 servings
Author: Healthy Gluten-free Family

Equipment

  • 1 1 lb loaf pan 8 1/2" x 4 1/2" x 2 3/4" high

Ingredients

  • 1/2 cup butter or dairy-free butter room temperature
  • scant 1 cup sugar by scant, I mean just under 1 cup
  • 1 tablespoon lemon zest (packed)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups gluten-free all purpose flour with xanthan gum we use GF Jules
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup sour cream or dairy-free sour cream
  • 1/3 cup fresh lemon juice
  • 1/3 cup confectioners (or powdered) sugar

Instructions

  • Preheat oven to 350 degrees F, and grease and flour a 8.5 inch baking pan. Set aside.
  • In a small bowl, combine flour, baking powder, baking soda and salt with a pastry cutter, whisk or fork. Set aside.
  • In a large mixing bowl, cream butter and sugar (1-2 minutes).
  • Mix in lemon zest. Then mix in eggs, one at a time. Stir in vanilla.
  • Alternately add flour mixture and sour cream, and mix until combined. Batter will be thick but smooth and spreadable.
  • Spoon batter into prepared pan and spread evenly.
  • Bake 1 hour, covering loosely with foil at 30 minutes so that the top is golden but not overdone.
  • Adding the lemon glaze: Right before the cake is about to come out of the oven, make the lemon glaze by whisking together the lemon juice and confectioners sugar in a liquid measuring cup or small bowl until well combined. It will be very liquidy -- more like a lemon juice than an icing.
    Upon taking the baked pound cake out of the oven, carefully (as the pan will be hot) and generously brush some of the lemon glaze over the top of the cake. Some will drip down the sides and sizzle as the pan will be hot. Let rest in the pan for 15 minutes.
    Remove the cake from the pan and place on a baking rack. Then brush more of the lemon glaze across the top of the pound cake, sides and bottom. Brush on more lemon glaze after 15 more minutes for maximum lemon flavor and that glossy finish. (at a minimum, brush it on the top one last time)
  • Let cool, slice and enjoy!
  • Store at room temperature, well wrapped in wax paper and foil for about 4 days.

Notes

Tips:
If you don't have sour cream, you could use Greek yogurt.
If you forget to take your eggs out to room temperature, you can quickly bring them to room temperature but placing them in a bowl of warm water for about 5 minutes. You want the eggs to be room temperature so that they mix in well, helping with the great texture.
 
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

4 thoughts on “Gluten-Free Lemon Pound Cake

  1. 5 stars
    Made exactly as written. It’s absolutely delicious!!!. This will definitely be added to my rotation
    Thank you very very much for sharing this amazing recipe.
    Bonus … no one would ever guess I w gluten free

  2. 5 stars
    Hand down best Lemon Pound cake.
    I will be making this again and again.
    We have also tried & love your Apple Bars, cinnamon rolls, black & white cookies, double chocolate cookies and pumpkin coffee cake,
    Thank you for sharing your wonderful recipes, I look forward to trying all your recipes

5 from 3 votes (1 rating without comment)

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