Gluten Free Lemon Pound Cake Recipe

gluten free lemon pound cake with berries gfJules.com

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!

4.18 from 146 votes

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Course: Desserts

Cuisine: Dessert

Prep Time: 20

Cook Time: 1 5

Total Time: 1 25

Servings: large loaf or medium bundt pan

Author: Jules Shepard

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 2 Tbs. additional lemon juice
2 1/2 cups 337 grams gfJules® Gluten Free All Purpose Flour OR (275 grams) Nada 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 (or substitute like aquafaba)

Glaze (optional)

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 medium sized (10") bundt pan. Using an 8-9" bundt pan, extra batter will need to be baked in a small loaf pan as well.
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 or Nada 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 50 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 for a large/deep pan. 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 GlazeTo make the glaze, whisk together confectioners’ sugar and lemon juice.Drizzle over cake. Sprinkle zest on top.

Notes

*1 cup Nada Flour weighs 110 grams, so 2 1/2 cups Nada Flour = 275 grams

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.