Gluten Free Lemon Pound Cake Recipe

Gluten Free Lemon Pound Cake Recipe

This gluten free lemon pound cake is tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and Italian Limoncello! Made with my gfJules™ Flour, it’s also smooth, light and airy with no grit or funny aftertaste — no one will ever know it’s gluten free!

gluten free lemon pound cake with slice

If you don’t happen to have this delicious liqueur, no worries. Substituting with more lemon juice works just fine. Either way, this pound cake is a crowd-pleaser you won’t want to miss out on!

gfJules gluten-free-lemon-pound-cake

Look how gorgeous this crumb is!

Gluten Free Lemon Pound Cake | gfJules

And for another twist on this yummy gluten free cake, bake in a bundt pan as @shoegirlberlin has done here. She followed the directions as written, and baked for approximately 70 minutes, but recommends that you check your pound cake (with a toothpick) to make sure it’s done before removing, as bundt pans differ in size and material and ovens can bake at different rates. (Thanks for sharing, @Shoegirlberlin!)

@Shoegirlberlin's lemon pound cake baked in bundt pan

Shoe Girl Berlin’s lemon pound cake baked in bundt pan

 

How gorgeous is this gluten free lemon pound cake baked as a bundt? YUM!

Gluten Free Lemon Pound Cake swirl

Using different bundt pans will give your pound cake a unique look; none less appealing than another. It makes a gorgeous cake on a plate or sliced with a drizzle of glaze and a sprinkle of lemon zest.

Gluten free lemon pound cake

Here’s another reader’s twist on this lemony slice of heaven:

dawn Brockman's lemon pound cake

I’ve made this recipe twice now. The first time, by the original recipe, and the second time, adding 8oz of cream cheese with the butter and then filled with raspberries and with a lemon cream cheese icing piped around the base and then thinned and iced as a thick glaze. More dense than the original. Both delicious!

 

What will YOUR twist be?

Gluten Free Lemon Pound Cake Recipe

Gluten Free Lemon Pound Cake Recipe

Yield: 1 large loaf or small bundt pan
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes

This gluten free lemon pound cake recipe is perfectly tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and Italian Limoncello!

Ingredients

Pound Cake

  •  3/4 cup + 1 Tbs. milk, dairy or non-dairy (soy, almond, cashew, hemp, rice, etc.)
  •  1 Tbs. fresh squeezed lemon juice
  •  2 Tbs. Limoncello (or 1 Tbs. additional lemon juice)
  •     2 1/2 cups (337.5 grams) gfJules™ Gluten Free All Purpose Flour
  •  1 Tbs. baking powder
  •  1/2 tsp. fine sea salt
  •  3/4 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  •  1 1/4 cup granulated sugar
  •  1 tsp. pure vanilla extract
  •  1 Tbs. lemon zest
  •  3 eggs, room temperature

Glaze

  •     1 cup sifted confectioner’s sugar
  •     2 Tbs. lemon juice
  •     1 Tbs. lemon zest

Instructions

Preheat oven to 325°F (convection) or 350° F (static).

Oil and flour (with GF cornstarch or gfJules™ Flour) one 9×5-inch loaf pan, pullman bread pan OR small to medium sized bundt pan.

Measure and mix together the milk, lemon juice and limoncello and set aside. The milk will begin to curdle while you prepare the rest of the batter.

Whisk together gfJules™ Flour, baking powder and salt in a separate bowl.

In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add vanilla and lemon zest, then the eggs, one at a time, and mixing in between each egg addition.

Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated.

Pour batter into prepared pan, filling only 2/3 full. If you have extra batter that will not fit into your pan, bake in another small loaf pan or ramekin.

The edges of the cake will become lightly browned as well.

The bake time will depend in part on whether your pan is dark metal, light metal, glass or stoneware, so begin testing at 60 minutes so as not to overcook the cake.

Bake until a toothpick in the center comes out with only a few moist crumbs -- approximately 65-75 minutes. The edges of the cake will become lightly browned as well. If also baking a small loaf pan, bake only about 30 minutes, or until a toothpick comes out clean and the loaf springs back to a light touch.

Remove baked cake to cool in the pan on a wire rack for 30 minutes to 1 hour.

Go around the inside of the pan with a butter knife to help release the cake, then gently turn the cake out onto your palm then back to the wire rack once removed from the pan. When completely cooled, glaze following the directions below.

Lemon Glaze

To make the glaze, whisk together confectioners’ sugar and lemon juice.
Drizzle over cake. Sprinkle zest on top.
This cake is equally delicious baked in a loaf or a bundt, so try it today!
gluten free lemon pound cake with lemons

I hope you love this as much as we do!

Pin for later!

This gluten free lemon pound cake recipe is perfectly tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and Italian Limoncello!

 

Gluten free lemon pound cake - perfect for brunch, Easter, or anytime you want a show-stopper cheerful dessert! gfJules.com
Gluten-Free-Lemon-Pound-Cake-This gluten free lemon pound cake recipe is perfectly tart, sweet and tipsy with the addition of both fresh-squeezed lemon juice and Italian Limoncello! | gfJules.com

Gluten Free Lemon Pound Cake Recipe

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153 thoughts on “Gluten Free Lemon Pound Cake Recipe

  1. I love lemon in recipes.. I get several lemons from neighbors with meyer lemon trees. I zest, juice and freeze them in ice cube trays….once frozen…pop them out and put them in ziplock bags. They last throughout the year until the next lemon harvest..

    I zest the lemons in a bowl and then juice them in a separate bowl.
    Each cube has 1Tbs of zest (since most recipes call for the zest of 1 lemon which is 1Tbs. ) and then add a couple drops of juice to help them freeze together. I had these zest cubes with 2 Tbs but changing to 1Tbs to accommodate most recipes.
    In a seperate ice cube tray I put 2Tbs (or however many you want to fill each cube) with juice. Once frozen the cubes are popped out and frozen in another ziplock bag.

    Whenever I need lemon for a recipe I just pull one out before cooking/baking and either let it defrost on its own or put in the microwave for a few seconds to defrost.
    It saves a lot of time and last several months. 🙂

    • This is such a great time saving tip, Tina! Thanks so much for sharing!!!! (Wish I lived closer and could share some of those Meyer lemons, too!!!)
      ~jules

  2. I was so amazed at how well this turned out. Beautiful. Sorry I used another gluten free flour and all lemon juice but the result was remarkable. Thank you.

  3. Hi Jules,

    Thanks for a great GF pound cake recipe. I baked one this afternoon for our son’s birthday. He and his new wife liked it. It was a hit with the family. I used an extra tablespoon of fresh lemon juice because I did not have the liquor. Came out Perfect!

    • Oh Madhu, that is so fantastic!!! I’m thrilled that you found this recipe for gluten free lemon poundcake and that it was a hit not only with your son on his birthday but also with his new wife (very important demographic!). Thanks so much for letting me know!
      ~jules

        • We do sell to a few small stores around the country, but are primarily on-line selling direct to consumers, so hopefully that’s still convenient for you. We find most people appreciate that we can deliver right to their door. Happy baking, Medhu!
          ~jules

  4. Hi Jules,
    I’m so making this recipe, it looks amazing! I recently made bread with your gf sandwich bread mix. It is honestly the best gf bread I’ve tried, way better than any store bought!
    I have RA and like to use Swerve granular and powered in my recipes instead of granulated or confectioner’s sugar, would the measurements be the same? Thanks for all your recipes!

    • Hi Denise, I’m so excited you loved my gluten free sandwich bread mix! That’s wonderful to hear and I’m thrilled to know you have great bread in your future! As for Swerve, you should be able to use it 1:1, according to their recommendations, at least. Give it a shot – it’s developed for baking, so it should work well. I’ve also had good success with Just Like Sugar as another sugar alternative in baking.
      ~jules

  5. Hi, I’m wondering if anyone has tried adding raspberries to this cake and if it changes the baking time due to added moisture from the berries? I have a specific request from my gf daughter for a lemon-raspberry loaf. Thanks!

    • Hi Michelle, your daughter has a great idea there! I haven’t done that yet, but if I were to try it, I would roll the raspberries first in more gfJules Flour to absorb extra liquid and keep them from sticking or sinking. Resist the temptation to add a ton of berries so you don’t overload the loaf. It should be beautiful and tasty! Come back and let us know how it turned out!
      ~jules

  6. Hi can I use olive oil instead of butter also can I use backing soda instead of baking powder my daughter is allergic to many things

    • Hi Denise, in this recipe the butter and sugar are creamed together to whip air into batter which help to give this batter structure for this cake. But using oil in place of butter, the texture and structure of the cake will be quite different. Also, replacing one tablespoon of baking powder with baking soda will not be an appropriate replacement. You may be able to make your own baking powder that your daughter could tolerate using the recipe I offer in this article (scroll towards the end). I wish I had an easier answer for you, but hopefully that will help!
      ~jules

  7. Just made this loaf cake and it is delicious! I used the Bob’s Mill 1 to 1 Gluten Free Baking Flour with the same amount of ingredients. (I didn’t use that much zest but maintain the amount of lemon juice) Thank you for the recipe and will search for more recipes. 😁

  8. Absolutely delicious!! I personally have made this cake more than 1/2 dozen times and it turns out fantastic EACH time. I am from Canada and Julesflour is not available here unfortunately. I have reduced the sugar by 1/4 cup as I prefer my cake to be more tart.
    Thank you for the recipe 😃

    • Hi Jeanine, I’m so happy to know you are loving my recipe for gluten free lemon pound cake! It’s a wonderful go-to recipe, for sure! I don’t wait for summer to make it, either. For some reason, lemon tastes even brighter to me in the winter months — brings the sunshine indoors or something. 🙂
      You mentioned that my gfJules Flour isn’t available in Canada and I just wanted to let you know that it is! We have worked really hard to bring it into Canada and make it available for our Canadian friends who have been asking for it for years! It is available through Amazon.ca (linked for you here) and you can also link to it through our Shop page. All of my gfJules products are available from our shop page to ship internationally to Canada, but my flour is most affordable shipped through Amazon.ca. I hope that helps you enjoy the best gluten free products now! Happy baking!
      ~jules

  9. Pingback: Best Easy Lemon Dessert Recipe | AccordingtoJo.com

  10. I made this lemon pound cake today and it is really good. I cut the recipe in half and probably shouldn’t have!!! It will be gone by tomorrow! I poked holes in the top and poured the glaze over it. Delicious! Thanks again for another great recipe.

  11. I ordered the flour about 1 month ago, feeling defeated and discouraged because I’m sensitive to wheat. I didn’t know how to bake without white flour! I received my order and have since made the banana bread and lemon pound cake. My family loved both, and I was extremely happy! Both items were moist, flavorful, and not grainy like most gluten-free items I’ve had in the past. And no tummy aches! I really didn’t believe anything could turn out like so great without wheat flour! Thank you, GFJules!

    • Oh Holly, I’m so very happy to hear that you didn’t give up and you ordered my gfJules Flour! And of course, that you actually did give it a try and were so pleased with the results! It truly is so very different from other gluten free flours on the market. It’s hard to explain to folks that the gluten free flour they use makes such a difference, but it does!! I’m thrilled for you that you’re on your way to a happier gluten free life ahead, knowing that it doesn’t have to be be filled with grainy, unsatisfying foods or tummy aches. Onward to delicious baked goods and feeling good!!!
      Happy baking, Holly!
      ~jules

    • Hi Christa, it’s a great question and not a simple answer. I recommend that you take a look at my article on gluten free flours. Unlike gluten flour (regular all purpose flour), you can’t just substitute one flour for another in gluten free baking. Almond flour is a completely different flour than a gluten free blend like gfJules Flour blend and will absorb moisture differently, rise differently, weigh differently … the article will explain different gluten free flours and also how blends work. I hope it helps you understand substituting flours and how they work for this recipe and for others you will find on my site and around the internet.
      ~jules