Lemon pound cake has always been one of my favorite desserts. If you feel the same, then this gluten free lemon pound cake is for you.
This cake is velvety and moist, and I swear no one who tries it will have any idea that it is gluten or dairy-free. This cake also gets some of its sweetness from the addition of honey, which pairs perfectly with the lemon.
And, if you’re a fan of citrus cakes, you should also check out my blood orange pound cake, gluten-free orange cake, and gluten free orange cocoa nib shortbread.
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Why You’ll Love Gluten Free Lemon Pound Cake
- Versatile - You can make this simple cake to have as a sweet treat at home or you can serve it at parties and special occasions like baby showers or birthdays.
- Allergen Friendly - This cake is gluten free and dairy free as written, but no one will ever know.
- Delicious - The cake is full of fresh lemon flavor, and the sweet lemon glaze brings it all together - this cake is always a huge hit!
Ingredient Notes
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill 1-to-1 Flour for this recipe. It's a great blend for cookies, cakes and muffins. You can use the flour blend of your choice, but make sure it includes xanthan gum. For best results, weigh your flour if possible.
- Baking Powder - Leavening agent to keep the cake light.
- Salt - Salt compliments the sweet flavors to provide a balanced dish.
- Butter - I use Miyokos or Country Crock Plant Butter for this recipe. If you're not dairy free, use regular unsalted butter in the same measure.
- Sugar - To sweeten the tart lemon flavor.
- Wildflower Honey - The honey flavor here pairs beautifully with the lemon. Plus, honey draws moisture from the air as it sits, so it will keep the cake moist for days.
- Oil - I use extra light olive oil for this cake. You can substitute with any light flavored cooking oil. The combination of oil and butter in the recipe creates a more moist cake.
- Lemon Zest & Juice - You will need the zest and juice from one lemon. When zesting, taking care not to cut into the white rind which will give a bitter flavor.
- Eggs - Eggs provide the structure for the cake. Because this recipe uses three eggs, I wouldn't recommend an egg substitute here.
- Non-Dairy Milk - I use coconut milk in this recipe, but you can use any non dairy or dairy milk in the same measure.
For the glaze, you will need powdered sugar plus more milk and lemon juice.
See the recipe card for complete ingredient list with measurements.
Substitutions & Variations
- Fruit - Swap out the lemon for other citrus. Use orange juice and orange zest instead, or opt for lime or grapefruit.
- Sugar - For less sugar, use your favorite sugar-free alternative.
- Glaze - If you prefer, omit the lemon icing and dust the cake with powdered sugar.
- Frosting - Make a tangy cream cheese frosting to go on top of the cake.
- Shape - Instead of using a bundt pan, make a gluten free lemon loaf by using two 9x5 loaf pans.
How to Make Gluten Free Lemon Bundt Cake
Before you begin mixing up this delicious cake, make sure to grease and flour your bundt pan to avoid any cake mishaps.
STEP 1: Combine the gluten free flour, baking powder, and salt in a small bowl. Whisk to mix well, then set aside.
STEP 2: Add the lemon zest to the sugar. Use your fingers to rub them together to impart the lemon oil into the sugar. The sugar should turn a light yellow color.
STEP 3: Add the sugar with the lemon zest and the butter to the bowl of an electric mixer. Beat on medium speed for 3 minutes until light and fluffy.
STEP 4: Add the honey to the creamed mixture and beat another minute on medium speed.
STEP 5: Add the oil to the creamed mixture and beat for 1 minute more.
STEP 6: Add the eggs one at a time, beating for 30 seconds between each addition. You should have a nicely emulsified batter that resembles mayonnaise.
STEP 7: Combine the milk and lemon juice in a measuring cup. Then with the mixer on the lowest speed, add half of the dry ingredients followed by half of the milk mixture. Repeat with the remaining ingredients, mixing only until it's just combined.
STEP 8: Pour the batter into your greased cake pan and bake.
Once the cake has cooled completely, pour the icing over the top and allow it to dry before slicing the cake.
Storage
This gluten free lemon pound cake should be stored in an airtight container, like a cake keeper, at room temperature. It should last 3-4 days.
Recipe FAQs
Originally pound cakes were made using a pound of flour, a pound of sugar and a pound of butter. This is where the name pound cake comes from. As you can imagine, that recipe would provide a huge amount of batter. Equal weights of ingredients like the original pound cake are known as balanced recipes in baking science.
Pound cake is also made with butter usually, which provides a tender and dense crumb. In this cake, we use both butter and olive oil. The oil contains emulsifiers, which help the batter handle more sugar and liquid, both of which make the cake extra soft and moist.
This cake can be made in either a 10-cup or 12-cup bundt pan or in two 9x5 loaf pans.
Two possible reasons - either too much flour was added or it was baked too long.
The most accurate way to measure is with a scale, but if you don't have a scale or prefer cups make sure to never scoop your cup into the flour. You want to spoon the flour into your measuring cup then level off the top.
For baking, use the time listed as a guide but begin checking your cake about 5 minutes before the listed cook time has elapsed. Every oven cooks differently. If you have a instant read thermometer, you can use it to check the internal temperature of your cake. You don't want it to exceed 200 degrees to maintain the moisture.
More lemon recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Lemon Pound Cake
Ingredients
For the cake
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend 259 grams, I use Bob's Red Mill
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Sugar
- 1 Tablespoon Lemon Zest from 1 lemon
- 6 Tablespoon Vegan Butter room temperature
- ¼ Cup Wildflower Honey
- ⅓ Cup Olive Oil
- 3 Eggs room temperature
- ¼ Cup Lemon Juice
- 6 Tablespoon Non Dairy Milk Non-Dairy or Regular
For the glaze
- 2 Cup Powdered Sugar sifted
- 2 Tablespoon Lemon Juice
- 2 Tablespoon Non Dairy Milk Non-Dairy or Regular
Instructions
- Preheat oven to 325F degrees. Grease and flour a 10-cup bundt pan.
- In a medium bowl, combine gluten free flour, baking powder and salt. Mix well and set aside.1 ¾ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoon Baking Powder, ½ teaspoon Salt
- Add the lemon zest to the sugar and rub together with your fingers to impart the lemon oil to the sugar. It should turn light yellow in color.1 Cup Sugar, 1 Tablespoon Lemon Zest
- Add sugar with lemon zest and butter to the bowl of an electric mixer. Beat for 3 minutes on medium high speed until light and fluffy. Scrape down the bowl.6 Tablespoon Vegan Butter
- Add the honey and beat for 1 minute more. Scrape down the bowl.¼ Cup Wildflower Honey
- Add the olive oil and beat on medium speed for 1 minute.⅓ Cup Olive Oil
- Add the eggs one at a time, beating for 30 seconds between each addition. Scrape down the bowl and make sure all of the ingredients are evenly mixed.3 Eggs
- Combine the lemon juice and milk together and set aside.¼ Cup Lemon Juice, 6 Tablespoon Non Dairy Milk
- Turn your mixer to the lowest setting. Add about ½-2/3 of the flour mixture. Then add half of the liquid. Add the remaining flour and then the remaining liquid. Stir only until the flour is incorporated.
- Scrape down the bowl and fold in any remaining dry ingredients with a spatula.
- Pour the cake batter into the pan and place into your oven on a middle rack. Bake for 45-50 minutes in preheated oven.
- Remove from oven and cool in the pan for 15 minutes. Flip over onto a cake or cooling sheet and remove pan. Let cool completely before topping with glaze.
For the glaze
- Add the powdered sugar to a medium size bowl.2 Cup Powdered Sugar
- Add the lemon juice and milk and stir well until smooth.2 Tablespoon Lemon Juice, 2 Tablespoon Non Dairy Milk
- Place your cake over a baking tray. Pour the glaze slowly over the cake. Some will drip down but it will dry fairly quickly making a nice coating (kind of like glazed doughnuts). If you want a thicker coating, use only 1 tablespoon of milk.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Annie walters says
This is the best gluten free cake I have ate in a long time.
I' so glad you enjoyed the recipe 🙂
Ameera Tran says
So moist, absolutely perfect !!! I can’t stop eating it every time I bake one of these . Thank YOU for sharing !!!
I'm so glad you like it!
Natalie says
That glaze over the top of the cake looks amazing! I wondered why my pound cakes were dry - I think I’ve over baked them. I’m excited to try this recipe. Lemon is one of my favorites!