Lemon Pound Cake (Gluten Free) Recipe

Name: Lemon Pound Cake (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Raw Sugar; 1 cup Salted Butter, Melted; 4 whole Eggs; 4 teaspoons Vanilla Extract; 3 cups Gluten Free Flour; 2 teaspoons Baking Powder; 2 Tablespoons Lemon Zest (for 2 Tablespoons You'll Need About 1 Small Lemon); 1/4 cups Lemon Juice; 3/4 cups Milk; 1 cup Powdered Sugar; 4 Tablespoons Lemon Juice

Servings: persons

1
1.
2
Preheat oven to 350 F and grease two 8X4 inch loaf pans.
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Line each pan with parchment paper so that it hangs over the sides.
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2.
5
In the bowl of a stand mixer, beat sugar and melted butter at a low speed until creamy.
6
Add eggs one at a time and mix after each addition.
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Add vanilla and blend well.
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Set aside.
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3.
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In a small bowl, mix flour, baking powder, and lemon zest.
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In a glass measuring cup, mix lemon juice and milk.
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4.
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Slowly, alternate adding flour and milk into the butter mixture at a low speed until batter is well blended.
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5.
15
Pour into prepared pans.
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Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
17
Remove pans from the oven and set on a rack.
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Let cakes cool in the pans for 15 minutes then remove them from the pans and transfer to a cooling rack.
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6.
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While cake is baking, whisk powdered sugar and lemon juice in a small bowl to create glaze.
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After cakes have been transferred to the cooling rack, spoon glaze over the top of each.
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Let them cool an additional 10 minutes.
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Serve.
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Cake will keep for 2 days in an airtight container.

1436

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Raw Sugar, 1 cup Salted Butter, Melted, 4 whole Eggs, 4 teaspoons Vanilla Extract, and more.

Yes, Lemon Pound Cake (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Pound Cake (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions