Gluten-Free Lemon Pound Cake

Two slices of freshly baked lemon pound cake on a plate.

5 from 3 votes

This gluten-free lemon pound cake is light, zesty, and incredibly easy to make. With a tender crumb and delicious lemon flavor, it’s perfect for any occasion. Made using a 1:1 gluten-free flour blend and almond meal, it stays moist and fluffy, and no one will guess it’s gluten-free! Serve it plain or drizzle with a lemon glaze.

Prep Time20

Cook Time50

Total Time1 10

Course: Cake

Cuisine: European

Diet: Gluten Free

Keyword: gluten free lemon pound cake

Servings: slices

Calories: 474kcal

Author: Elena Elliott

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 8x4-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.

Nutrition