Best Gluten-Free Lemon Pound Cake Recipe Ever
Whenever I started my healthy recipe section on the BLOG, I received a request for some gluten-free recipes. And since I’m always up for a challenge, I told this sweet person, who made the request, that I would do my best! So, this is my first crack at that very thing and it’s pretty amazing! This great recipe goes out to all of my lemon lovers. This is the Best Gluten-Free Lemon Pound Cake Recipe Ever! (And I mean it!)
Deliciously moist cake without the gluten, the guilt, and the health complications is baked to perfection. Then, a tasty lemon glaze is poured on top of the cake for the ultimate pop of lemony goodness.
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I want to take just a moment to discuss my decision about using lemon. I LOVE LEMON! It’s my favorite flavor of pound cake. It’s my favorite flavor of just about anything. Lemon has a way of making recipes feel lighter. (Which can be quite deceptive.) You can take a deliciously rich cake, but make it lemon-flavored and all of a sudden you can eat twice the amount at one sitting. I think it’s the acidity of the lemon that can cut through the richness and provide your pallet with a “break”. (Not to get too technical or anything)
Anyway, back to my love of lemon.
One of my favorite pies is an ice-box lemon pie (Click here for recipe). It’s topped with blueberries, strawberries, and a sprinkle of lemon zest and is perfect for Summer! (My daughter requested this for her birthday this year instead of cake!)
Another favorite of mine is lemon cookies. They are basically like sugar cookies but with a sweet little lemon glaze on top. It’s the perfect bite of sweet and tart. A very special treat!
I love lemon so much that I want to plant some lemon trees in my backyard near the pool. I think the pop of yellow against the backdrop of blue water would be picture-perfect. Plus, I would have fresh lemons at my fingertips anytime I want. That sounds like a pretty good idea to me!
(What do you think?)
When I received this request it prompted a conversation about the gluten-free world. (A world that I know very little about.) She began to explain how difficult it was to find good desserts and how discouraging that can be. Specifically, she mentioned chocolate chip cookies. (I’m going to figure out a great one for her… but that’s for a different time.) I first wanted to tackle a great cake. She has health issues that prevent her from eating gluten at all and therefore she misses out on lots of delicious foods. And that needs to change.
One of the biggest complaints I’ve heard about gluten-free breads and desserts is that they are dry. The texture seems to be a major issue. So, that’s something that I wanted to tackle head-on. If I’m going to make a cake, gluten-free or not, it can’t be dry. This recipe delivers on that promise and more!
The cake itself is moist but the glaze on top also helps in this department. (If you want the glaze to seep into the cake itself, you can slice the cake first, and then pour the glaze over the slices.)
Be Sure To Pin It For Later!
As far as meal prep goes, this one is a little more decadent than the other recipes we’ve been making recently. But healthy comes in all forms. This particular cake may not be the lowest calorie dessert or the lowest carb recipe but there are other health needs to consider. Some people may want to lose weight while others are simply looking to enjoy foods without health complications. Whatever your “healthy” is, I’m sure that we will touch on it eventually.
I’m no expert on the gluten-free lifestyle, but clink the links below for some interesting reading:
A Beginner’s Guide to a Gluten-free lifestyle
Is a Gluten-free diet right for me?
Tips for Best Gluten-Free Lemon Pound Cake Recipe Ever:
- A wire rack for cooling will help prevent the cake from overcooking and drying out. The wire rack also provides a great place for drizzling the lemon glaze on top.
- Using parchment paper in the loaf pan will ensure that the cake doesn’t stick.
Make the Best Gluten-Free Lemon Pound Cake Recipe Ever with me on YouTube!
Best Gluten-Free Lemon Pound Cake Recipe Ever Ingredients:
- 1 cup softened unsalted butter (2 sticks)
- 1 cup sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 1 1/2 cups of gluten-free flour blend
- 2 tablespoons lemon zest (for a bright lemon flavor)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup freshly squeezed lemon juice (substitute 1/4 cup lemon extract if you don’t have fresh lemons.)
Sugar-Free Lemon Glaze:
- 3/4 cups stevia
- 2 tablespoons corn starch
- 2 teaspoons water
- 1 tablespoon lemon juice (substitute 1/2 tablespoon lemon extract if you don’t have fresh lemons.)
Regular Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice (substitute 1 1/2 tablespoons lemon extract if you don’t have fresh lemons.)
Best Gluten-Free Lemon Pound Cake Recipe Ever Instructions:
- First, preheat oven to 325 degrees.
- Second, line a loaf pan with parchment paper and spray with nonstick cooking spray.
- Third, in a large mixing bowl combine the wet ingredients: butter, sugar, eggs, lemon juice, lemon zest, and vanilla extract with a hand mixer on medium speed until smooth and creamy.
- Next, in a separate bowl, add the dry ingredients: gluten-free flour, baking powder, and salt, and mix well.
- Then, add to the wet ingredients and mix until smooth.
- Pour the cake batter into the prepared loaf pan. (Don’t forget to scrape down the sides of the bowl with a spatula. We don’t want to waste any of this goodness.)
- Bake for 40-45 minutes or until the center of the cake is set. (You can check this with a toothpick.)
- After the cake is finished baking, remove from the oven and let the cake cool completely on a cooling rack (wire rack) before pouring the lemon glaze on top.
- While the cake is cooling, it’s time to make the glaze.
- In a small bowl, combine the stevia, lemon juice, cornstarch, and water and mix until smooth.
- Finally, pour the lemon glaze on top of the room-temperature cake, cut into thick slices, and enjoy!
Variations for the Best Gluten-Free Lemon Pound Cake Recipe Ever: (Toppings)
- Fresh berries on top of this lemon loaf would be amazing and a perfect treat in the Summer. Specifically, strawberries and blueberries compliment the fresh lemon flavor and offer a lightness to this dessert.
- Whipped topping would offer a little extra decadence to each slice of this cake. Simply spoon a dollop on each slice when serving.
Storage for The Best Gluten-Free Lemon Pound Cake Recipe Ever:
- Store the entire cake in an airtight container at room temperature for 3 days or you can wrap each slice in plastic wrap.
- Store in an airtight container in the fridge for up to 1 week.
- This Gluten-free lemon pound cake can be frozen for up to 2 months.
Check out some of my other sweets!
The Best Low-Calorie Chocolate Protein Oreo Fluff
The Best Overnight Oats Recipe
The Best No Bake Chocolate Peanut Butter Pie
If you try this recipe and love it, please consider giving it 5 STARS.
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Best Gluten-Free Lemon Pound Cake Recipe Ever!
Equipment
- 1 loaf pan
- 1 Large mixing bowl
Ingredients
- 1 cup softened unsalted butter 2 sticks
- 1 cup sugar
- 1 teaspoon of vanilla extract
- 4 eggs
- 1 1/2 cups of gluten-free flour blend
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 tablespoons lemon zest for a bright lemon flavor
- 1/2 cup freshly squeezed lemon juice substitute 1/4 cup lemon extract if you don’t have fresh lemons.
Sugar-Free Lemon Glaze:
- 3/4 cups stevia
- 2 tablespoons corn starch
- 2 teaspoons water
- 1 tablespoon lemon juice substitute 1/2 tablespoon lemon extract if you don’t have fresh lemons.
Regular Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice substitute 1 1/2 tablespoons lemon extract if you don’t have fresh lemons.
Instructions
- First, preheat oven to 325 degrees.
- Second, line a loaf pan with parchment paper and spray with nonstick cooking spray.
- Third, in a large mixing bowl combine the wet ingredients: butter, sugar, eggs, lemon juice, lemon zest, and vanilla extract with a hand mixer on medium speed until smooth and creamy.
- Next, in a separate bowl, add the dry ingredients: gluten-free flour, baking powder, and salt, and mix well.
- Then, add to the wet ingredients and mix until smooth.
- Pour the cake batter into the prepared loaf pan. (Don’t forget to scrape down the sides of the bowl with a spatula. We don’t want to waste any of this goodness.)
- Bake for 40-45 minutes or until the center of the cake is set. (You can check this with a toothpick.)
- After the cake is finished baking, remove from the oven and let the cake cool completely on a cooling rack (wire rack) before pouring the lemon glaze on top.
- While the cake is cooling, it’s time to make the glaze.
- In a small bowl, combine the stevia, lemon juice, cornstarch, and water and mix until smooth.
- Finally, pour the lemon glaze on top of the room-temperature cake, cut into thick slices, and enjoy!
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