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–+ servings
A loaf of lemon bread partially sliced on a slate board, topped with lemon glaze and lemon wedges, surrounded by lemon pieces.

Gluten-Free Lemon Pound Cake

A tart and zesty gluten-free lemon pound cake topped with a sweet citrus glaze. This tender loaf uses a touch of cornstarch for the perfect crumb and Greek yogurt to keep it moist. Double the recipe to bake in a bundt pan for a bigger crowd.
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time and Cooling Time 1 hour
Total Time 2 hours
Servings 8

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.
  • Zest the lemon and rub it into the sugar to release the oils.
  • In a small bowl, whisk the lemon juice and yogurt. Set aside.
  • 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.
  • 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.
  • 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.