Printable Gluten-Free Lemon Pound Cake Recipe Card

No ratings yet

Moist gluten-free lemon pound cake infused with lemon zest and freshly squeezed lemon juice, then drizzled with an intense lemon icing.

Prep Time25

Cook Time50

Rest time30

Total Time1 45

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: slices

Calories: 261kcal

Author: Tikare

Step 1: Prepare the Pan
Spray an 8 x 4½-inch loaf pan with non-stick spray. Then line it with parchment paper, leaving excess hanging over the sides for easy removal.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the whisk attachment, beat the vegan butter and granulated sugar until combined, about 1 minute.
Step 3: Add the Eggs and Lemon Zest
Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt.
Step 5: Combine the Wet Ingredients
In a measuring cup or small bowl, whisk together the lemon juice, dairy-free buttermilk, and vanilla extract.
Step 6: Mix the Batter
Add half of the flour mixture to the butter mixture and mix on low speed until combined. Afterwards, add the buttermilk mixture and mix again.
Then add the remaining flour mixture and mix until incorporated.
Step 7: Rest the Batter
Allow the batter to rest for 30 minutes.
Step 8: Bake
Preheat the oven to 350°F (177°C).
Then transfer the batter to the prepared loaf pan and bake for approximately 50 minutes.
Step 9: Cool
Cool the cake in the pan for 5 minutes before removing.

Step 10: Prepare the Lemon Syrup
Combine the sugar and lemon juice in a microwave-safe bowl. Then, microwave the juice for about 1 minute or until the sugar dissolves completely.
Now, remove the cake from the pan and place it on a serving plate. Then spoon the syrup evenly over the warm cake.
Afterwards, allow the cake to cool completely.

Step 11: Prepare the Lemon Glaze
Whisk together the powdered sugar and 1 tablespoon lemon juice.
Add additional lemon juice, 1 teaspoon at a time, until a thin drizzle consistency is reached.
Drizzle over the cooled cake, then slice and serve.

Use these visual and texture cues to determine when your gluten-free lemon pound cake is fully baked:

A toothpick inserted into the center comes out clean or with a few moist crumbs.
The top springs back lightly when pressed.
The edges begin pulling slightly away from the sides of the pan.
The center no longer appears wet or shiny.

Room Temperature: Store covered for up to 3 days.
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Wrap individual slices or the entire loaf tightly and freeze for up to 3 months.
To Thaw: Defrost overnight in the refrigerator or bring to room temperature before serving.