Best Gluten Free Lemon Pound Cake Recipe: Dairy Free
This is the ultimate gluten free lemon pound cake recipe – infused with lemon zest and freshly squeezed lemon juice, then drizzled with an intense lemon icing.
Servings: 10 slices
Calories: 261kcal
Ingredients
Pound Cake:
- 8 Tablespoons vegan butter softened
- 200 grams granulated sugar about 1 cup
- 3 large eggs
- ¼ cup grated lemon zest about 4 lemons
- 200 grams gluten free flour blend about 1 ½ cups
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons fresh lemon juice
- ½ cup dairy free buttermilk with almond milk or coconut milk
- 1 teaspoon pure vanilla extract
Syrup:
- 50 grams granulated sugar about ¼ cup
- ¼ cup lemon juice
Glaze:
- 105 grams powdered sugar about 1 cup
- 1 – 2 Tablespoons fresh lemon juice
Instructions
For pound cake:
- Spray an 8” x 4.5” pan with non-stick spray. Line it with a piece of parchment paper, making sure to drape it over the edges.
- In the bowl of a stand mixer, beat the butter and granulated sugar until well blended, about 1 minute.
- Add one of the eggs and mix well. Continue adding an egg and mixing well until all eggs are added.
- Add lemon zest and mix on low speed for 15 seconds.
- In a medium mixing bowl, add the flour blend, xanthan gum, baking powder, baking soda and salt. Mix well until combined. Set aside.
- In a small bowl or measuring cup, add the lemon juice, vegan buttermilk, and vanilla extract. Whisk until fully combined.
- In the bowl with the butter-egg mixture, add half of the flour mixture and mix on low speed for 30 seconds until blended.
- Add all of the buttermilk-lemon mixture and mix for another 30 seconds.
- Scrape the batter down before adding the remaining flour. Mix again on low speed for 30 seconds.
- Set batter aside to rest for 30 minutes.
- Preheat the oven to 350F. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted into the middle comes out clean.
- Let the cake cool in the pan on a wire rack for 5 minutes.
Prepare syrup:
- In a small microwave-safe bowl, add the 50 grams granulated sugar and lemon juice. Microwave for 1 minute or until sugar is dissolved.
- Grab the edges of the parchment paper and lift the cake out of the pan and onto a serving plate.
- Using a small spoon, spoon the syrup over the warm cake.
- Set cake aside to cool completely.
Prepare glaze:
- In a small mixing bowl, add the powdered sugar and 1 Tablespoon lemon juice.
- Mix well, until a thin, easy-to-drizzle consistency is reached. Add more lemon juice if needed - 1 teaspoon at a time.
- Drizzle the glaze over the cooled cake.
- Slice and serve.
Notes
- Make sure all ingredients are at room temperature.
- Add eggs one at a time and blend well.
- Add half of the flour mix, then the buttermilk mixture, then the remaining flour mix.
- Spoon the syrup over the warm cake.
- Drizzle the glaze over the cooled loaf.
- Slice with a sharp knife and serve.
