When life gives you lemons, make this gluten free pound cake. Bursting with bright citrus flavor and finished with a tangy two-ingredient glaze, this recipe proves that a classic can still be bold and sassy.
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Skill Level: Beginner/ Intermediate
Flavor Remix: Swap in limoncello for the lemon juice if you're feeling fancy.
Allergy Watch: Nut-Free
The secret? A little cornstarch added to your favorite 1:1 gluten-free flour blend. It transforms the texture into that dense-but-tender crumb you expect from a proper pound cake while keeping the method fuss-free.
This loaf isn't shy about its lemon identity. Lemon zest gets massaged into the sugar before baking, releasing aromatic oils that make the batter sing with citrus. No artificial extracts here-just pure lemon flavor.
And the finishing touch, a quick lemon glaze, doubles down on that zippy, sweet-tart vibe with nothing more than confectioner's sugar and fresh lemon juice.
To support that bright lemon flavor I add in Greek yogurt. It adds extra moisture and you'll end up with a lemon cake that stays moist soft for days (if it lasts that long!).
I am not going to lie...Starbuck's lemon loaf has nothing on my recipe.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: Adding cornstarch lightens the mix for that classic pound cake crumb. You can also use additional flour.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Leveners- This recipe uses both baking soda and powder. You do need both.
- Lemons: This recipe uses fresh lemons; you need both the zest and the juice. But you can supplement with additional bottled juice.
- Greek Yogurt: Full-fat is best for moisture and tenderness. Sour cream can step in if that's what's in your fridge.
How to Make Gluten-Free Lemon Pound Cake
A step-by-step visual guide for making gluten-free lemon pound cake. You can skip to the recipe for the full written instructions.
Combine Dry Ingredients
Because we are using two leaveners, whisking them thoroughly into the flour is critical to an even rise.
Lemon Zest and Sugar
Rub lemon zest into the sugar with your fingertips until it's fragrant and sandy. This step guarantees bold lemon flavor.
Whisk
Whisk the yogurt and lemon juice together-it might look a little lumpy but trust the process.
Beat the Butter and Sugar
Beat until light and fluffy, then add the eggs one at a time. This incorporates air into the batter.
Add the Dry Ingredients
Mix in the flour mixture and yogurt mixture in turns, starting and ending with the flour.
Bake
Either butter the pan or use parchment. Bake until golden brown. I find it takes at least 50 minutes, but sometimes longer, up to an hour.
Cool
Cool in the pan for 20 minutes before moving to a rack. A good rule of thumb is that the pan should feel warm, but you can remove it with your bare hands.
Recipe Tips
- Let the batter rest in the pan for 10 minutes before baking. This short rest time gives the gluten-free flour a chance to absorb moisture and helps create a more consistent crumb.
- Allow the loaf to cool before pouring over that glossy lemon drizzle.
- The glaze firms up in about 30 minutes.
More Gluten-Free Lemon Desserts
Make Ahead and Storing
Make Ahead: Bake up to 2 days in advance, wrap tightly (unglazed), and glaze before serving.
Storing: Keep leftovers at room temperature, tightly wrapped, for up to 3 days.
Freezing: Tightly wrap the baked, but unglazed loaf, in plastic wrap and place it in a freezer bag. It will keep for two months. Thaw overnight in the fridge, then glaze.
📖 Recipe
Gluten-Free Lemon Pound Cake
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Ingredients
- 1 ⅔ cups 1:1 gluten-free flour with xanthan gum
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 lemons zest and juice
- 1 cup granulated sugar
- ½ cup full-fat plain Greek yogurt
- ½ cup unsalted butter softened plus more for greasing the pan
- 2 large eggs
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- pinch kosher salt
Instructions
- Preheat the oven to 350°. Butter and flour a 9 ½-by-5-inch loaf pan and set aside. Alternatively, you can line it with parchment paper and spray with cooking oil.
- In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Set aside.1 ⅔ cups 1:1 gluten-free flour with xanthan gum, ¼ cup cornstarch, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
- Zest the lemon and rub it into the sugar to release the oils.2 lemons, 1 cup granulated sugar
- In a small bowl, whisk the lemon juice and yogurt. Set aside.½ cup full-fat plain Greek yogurt, 2 lemons
- In a medium bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 2 minutes. Add the eggs and beat on medium until incorporated.1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs
- Add ⅓ of the dry ingredients and beat until incorporated. Add ⅓ of the yogurt mixture and beat until incorporated. Alternate additions until both are used up. Scrape down the sides of the bowl and give a quick mix to ensure all ingredients are well incorporated.
- Pour the batter into the prepared pan and allow to rest for 10 minutes. Bake for 50 minutes, until the cake is golden and a tester comes out clean.
- Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of the pan to loosen the cake. Cool for 20 minutes, then unmold and let cool completely.
- Glaze
- Place confectioners' sugar in a liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve a pourable consistency.1 cup powdered sugar, 2 tablespoons fresh lemon juice, pinch kosher salt
- Pour over the cooled cake. Allow to set for 30 minutes for the glaze to harden.
Equipment
- 9 ½-by-5-inch loaf pan
- mixing bowls
- electric mixer or stand mixer
- liquid measuring cup
Notes
- Sour cream can be substituted for yogurt.
- Limoncello can be substituted for lemon juice in both the loaf and the glaze.
- You need ¼ cup lemon juice for the pound cake supplement, as needed.
- An additional ¼ cup of GF flour can be used in place of the cornstarch, but the cake will be denser.
Nutrition
Recipe Questions
For a thicker glaze, add a bit more powdered sugar-a teaspoon at a time until it coats the back of a spoon. To thin, stir in a splash more lemon juice (but go slowly so it doesn't get runny).
JoAnn says
I didn't have lemons, so I made it with limes --- OMG --- so, so good! I also used vanilla-flavored yogurt as that was all I had. This is definitely a keeper; highly recommed it.
Jen Wooster says
Yes, any citrus would work with this recipe! Try orange or grapefruit next.