If you've been looking for the perfect gluten free dessert for Spring, this is it! This Gluten Free Lemon Pound Cake is super moist and bursting with the flavors of fresh lemon, creamy butter, and sweet vanilla. Let's get to baking this yummy citrus dessert!
Learn More About this Gluten Free Pound Cake Recipe!
Lemon pound cake is a delicious dessert that balances the tangy citrus flavor of lemon with the rich, buttery texture of a classic pound cake. The Gluten Free ingredients used ensure that this dessert tastes just as good (if not better) than the popular Starbucks lemon pound cake!
No matter what the occasion is, this is the best lemon pound cake recipe ever. Whether you choose to pair the treat with a coffee or tea in the morning or have the dish as an after dinner dessert, you cannot go wrong!
Ingredients Needed for Glazed Lemon Pound Cake
Here's what you'll need:
- Gluten Free All Purpose Flour
- Eggs
- Milk (unsweetened Dairy Free Milk)
- Salted Butter
- Granulated Sugar
- Lemon
- Lemon Zest
- Vanilla Extract
The lemon glaze for lemon poundcake is so simple using only two ingredients:
- Confectioner's Sugar
- Lemon Juice
If you love all things lemon, I know you'll also love these gluten free recipes!
- Lemon Poppy Seed Muffins made with Almond Flour
- Easy Chickpea Salad with Lemon and Dill
- Easy Lemon Risotto with Shrimp
Steps on How to Make this Easy Lemon Pound Cake Recipe
To begin, start with preheating your oven to 325 degrees while greasing your loaf pan. While the oven is preheating, begin to add your butter with sugar to a large mixing bowl. Start to cream the ingredients together at a high speed. Using an electric hand mixer is helpful for this step, although it can be done by hand. Start to add eggs, one at a time, beating the mixture well after each. Once done, slowly mix in the flour and milk to the batter. Don't stop until the mixture is smoothe.
Next, once you have your batter, pour it into your greased loaf pan. Bake for a total 1 hour and 15 minutes, or until you can stick a toothpick in the poundcake, and it comes out clean. After baking, let the poundcake cool for at least 15 minutes until removing it from the loaf pan.
Finally, the lemon glaze for pound cake can be done while the cake is in the oven to save time. Add 2 tablespoon of lemon juice and 1 cup confectioners' sugar to a small bowl and mix them together. You should stop once reaching a frosting consistency, if needed adding more lemon juice can help to thin the mixture. If the mixture is too thin, then add more sugar. Once everything is completed drizzle the glaze over your poundcake for the ultimate dessert!
If you've tried this recipe, please leave a comment below or tag me on Instagram @thrivingglutenfree , and I'll be sure to take a look! Below is where you can find the entire recipe for this delicious Gluten Free Lemon Pound Cake.
Let's Bake!
Gluten Free Lemon Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 325° and grease your loaf pan.
- In a large mixing bowl, at high speed, cream the butter with sugar until fluffy.
- Add eggs, one at a time, beating well after each.
- Slowly mix in the flour and milk. Continue mixing until a smoothe batter forms.
- Pour batter into the loaf pan, then bake 1 hour and 15 minutes, or until a toothpick comes out clean. Let cool at least 15 minutes before removing from the pan and frosting.
- While the loaf is baking, make the glaze. Add 2 tablespoon lemon juice to 1 cup confectioner's sugar and stir until you have a frosting consistency. If needed, add more lemon juice to thin, add more sugar to thicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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