Gluten-Free Lemon Pound Cake
It seems like pound cake is making a big comeback, and I couldn’t resist joining the trend! That’s why I created this delicious gluten-free lemon pound cake. It’s light, zesty, and incredibly easy to make – everything comes together right in the food processor! Whether you’re new to gluten-free baking or a seasoned pro, this recipe is foolproof and perfect for any occasion.
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If you love quick and easy gluten-free recipes, you’ll also enjoy my gluten-free banana bread, another favorite in my kitchen.
Why You Will Love This Recipe:
- Easy to Make: Even if you’re not a baker (Neither am I!), I promise you can make this gluten-free pound cake with ease. All you need is a good food processor, and you’re good to go. If you like easy recipes, try my gluten-free sponge cake too.
- It’s Gluten-Free: This pound cake is gluten-free, and no one would ever know – it’s so light and fluffy, exactly how a lemon pound cake should be, gluten-free or not.
- Better Than Store-Bought: So much better than anything from the supermarket. You have complete control over the ingredients that go into it.
- Kid and Family Approved: I have yet to meet anyone who doesn’t love a fluffy pound cake – it’s always a crowd-pleaser!
As a mum of a gluten-free child, this lemon pound cake was a hit! It’s soft, moist, and so easy to make in the food processor. The best part? The rest of the family had no idea it was gluten-free! The bright lemon flavor makes it perfect for everyone. This recipe is now a family favorite – thank you!
Nancy
📝 Recipe Ingredients
- Gluten-Free Flour: I use a standard gluten-free flour blend with added xanthan gum to ensure the right texture.
- Almond Flour or Almond Meal: Adds a rich, nutty flavor and enhances the cake’s moisture.
- Eggs (Room Temperature): Use free-range or organic eggs if possible.
- Sugar: I use organic raw sugar but feel free to use any sugar you like, coconut sugar will work too.
- Butter (Softened): Opt for butter made from organic milk or grass-fed cows.
- Baking Powder: Be sure to select gluten-free baking powder to keep the recipe gluten-free.
- Milk: Any type of milk works here – I used regular organic dairy milk, but plant-based options will work, too.
- Lemons: Fresh lemons are essential for both zest and juice, giving the cake its vibrant lemony flavor.
- Poppy Seeds: Essential for making a classic lemon-poppy seed cake.
- Optional: A light dusting of icing sugar adds a delicate sweetness to the final presentation.
Variations and substitutions
- Dairy-Free Option: Replace butter with vegan butter or coconut oil, and use plant-based milk like almond or oat milk for a dairy-free version
- Add Fresh Berries: Stir in fresh blueberries or raspberries turning the gluten-free lemon pound cake into a delicious summer treat.
- Mini Loaves or Muffins: Instead of a single loaf, divide the batter into muffin tins or mini loaf pans. Adjust the baking time accordingly (usually 20-30 minutes) to match smaller sizes.
How To Make Gluten-Free Lemon Pound Cake
Step 1: Preheat your oven to 180°C (350°F). Line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the sides to easily lift the cake out after baking.
Step 2: In a large bowl, combine gluten-free flour, almond meal, baking powder, and poppy seeds. Set this dry mixture aside.
Step 3: Add soft butter to the bowl of a food processor. Beat until the butter becomes light and fluffy. Gradually add sugar and vanilla essence, beating for an additional minute. Then, add milk and eggs, and process until the mixture is smooth and combined.
Step 4: With the food processor on low speed, slowly add the dry ingredients. Blend for 5-10 seconds or until just combined. Add the zest of 2 lemons and ¼ cup fresh lemon juice and pulse for a few seconds until well incorporated. The batter should be smooth and creamy.
Step 5: Transfer the gluten-free pound cake batter into the prepared loaf pan and smooth the top. Bake at 180°C (350°F) for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If needed, cover the top loosely with foil during the last 10 minutes to prevent over-browning.
Step 6: Let the cake cool in the pan for 10-15 minutes. Use the parchment overhang to lift the cake out and place it on a cooling rack to cool completely.
Step 7 OPTIONAL: Combine icing sugar and lemon juice in a medium-sized bowl. Drizzle the glaze over the cooled cake and allow it to set for 15 minutes before slicing.
Your gluten-free lemon pound cake is ready. I promised it would be easy and it was. 🤗
☀️ Top Tips
- Butter Must Be Soft: The butter should be soft but not melted. If it’s too cold, it won’t cream properly, and if it’s melted, the batter will be too runny. Leave it at room temperature for about an hour before starting.
- Room Temperature Ingredients: To achieve the right texture, all wet ingredients (eggs, milk, butter) should be at room temperature. If your eggs are cold, place them in a bowl of warm water for 5-10 minutes.
- Sift the Dry Ingredients: Gluten-free flour can sometimes clump. Sifting the dry ingredients helps create a smoother batter and prevents lumps.
❄️ How to Store
Store the cake in an airtight container at room temperature for up to 3-4 days. Keeping it sealed helps maintain moisture and prevent the cake from drying out.
Refrigerate: If the weather is warm or the cake contains perishable toppings like glaze, store it in the refrigerator. Place it in an airtight container to avoid absorbing other fridge odors. Allow the cake to come to room temperature before serving.
Gluten-Free Lemon Pound Cake Recipe FAQs
1:1 gluten-free flour blends like Bob’s Red Mill or King Arthur’s work great for lemon pound cake. If your blend doesn’t include xanthan gum or guar gum, add 1 teaspoon per cup of flour to improve structure and prevent the cake from crumbling.
Yes! You can easily make a dairy-free version by swapping butter with vegan butter. For the milk, plant-based options like almond or oat milk work really well.
More Delicious Gluten-Free Cake Recipes You’ll Love
If you tried this Gluten-Free Lemon Pound Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Happy Baking! 🧑🍳
Gluten-Free Lemon Pound Cake
SAVE THIS RECIPE 💌
Equipment
- 1 Food processor
Ingredients
Gluten-free lemon pound cake
- 1⅔ cups gluten-free flour mix I used one that contains xanthan gum
- ¾ cup almond meal or almond flour
- ⅓ cup poppy seeds
- 3 teaspoons baking powder ensure it is gluten-free
- 225 grams butter softened
- ¾ cup sugar I use organic raw sugar
- 3 eggs at room temperature
- 1/2 cup milk
- 2 teaspoons vanilla esence
- 1/2 lemon juiced
- zest of of one lemon
Lemon icing for gluten-free lemon pound cake
- 1 cup icing
- 1 lemon juiced
Instructions
- Preheat your oven to 180°C (350°F). Line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the sides to easily lift the cake out after baking.
- In a large bowl, combine gluten-free flour, almond meal, baking powder, and poppy seeds. Set this dry mixture aside.
- Add soft butter to the bowl of a food processor. Beat until the butter becomes light and fluffy. Gradually add sugar and vanilla essence, beating for an additional minute. Then, add milk and eggs, and process until the mixture is smooth and combined.
- With the food processor on low speed, slowly add the dry ingredients. Blend for 5-10 seconds or until just combined. Add the zest of 2 lemons and ¼ cup fresh lemon juice and pulse for a few seconds until well incorporated. The batter should be smooth and creamy.
- Transfer the gluten-free pound cake batter into the prepared loaf pan and smooth the top. Bake at 180°C (350°F) for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If needed, cover the top loosely with foil during the last 10 minutes to prevent over-browning.
- Let the cake cool in the pan for 10-15 minutes. Use the parchment overhang to lift the cake out and place it on a cooling rack to cool completely.
- OPTIONAL: Combine icing sugar and lemon juice in a medium-sized bowl. Drizzle the glaze over the cooled cake and allow it to set for 15 minutes before slicing.
Notes
- Use the Right Flour Blend: If your gluten-free flour blend doesn’t contain xanthan or guar gum, add 1 teaspoon per cup of flour to prevent the cake from crumbling.
- Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for a smooth batter and even baking. Cold ingredients can cause the batter to curdle or result in a dense texture.
- Avoid Overmixing: Overmixing gluten-free batter can make the cake dense. Mix until just combined to keep it light and fluffy.
- Cover the Top if Needed: If the top of the cake browns too quickly, cover it loosely with foil during the last 10 minutes of baking to prevent over-browning.
Wow! So simple and easy! I had everything on hand (used GF flour for my GF my daughter). Turned out great!
I absolutely love this recipe. The pund cake was easy to make – all in one bowl. The cake is light and moist, I would never guess it is gluten-free.