Gluten-Free Lemon Pound Cake

Bright, zesty, and irresistibly moist, this Gluten-Free Lemon Pound Cake is the perfect dessert for citrus lovers and those seeking gluten-free indulgence. Made with a blend of gluten-free all-purpose flour and almond flour, this recipe delivers a tender crumb without sacrificing the richness of a classic pound cake. Each bite is infused with fresh lemon juice and zest, ensuring a burst of tangy flavor, while a silky lemon glaze adds the finishing touch for a show-stopping loaf. Easy to prepare in just 20 minutes of prep time and baked to golden perfection, this cake is ideal for brunches, afternoon tea, or as an impressive dessert. Whether you follow a gluten-free lifestyle or simply crave lemon desserts, this recipe is sure to delight!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 cup Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened
• 1.5 cups Granulated sugar
• 4 pieces Large eggs
• 1 teaspoon Vanilla extract
• 2 tablespoons Lemon zest
• 0.25 cup Fresh lemon juice
• 0.5 cup Whole milk
• 1 cup Powdered sugar
• 2 tablespoons Lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan with gluten-free flour.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Step 9

Once the cake is done, let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 10

When the cake is cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Step 11

Slice and serve the cake. Enjoy your gluten-free lemon pound cake!

Nutrition Facts

Serving size	1433.1 grams (1433.1g)

Amount per serving	% Daily Value*
Calories	5144

Total Fat 267.00g	342%
Saturated Fat 133.70g	669%
Polyunsaturated Fat 0.10g
Cholesterol 1275mg	425%
Sodium 2446mg	106%
Total Carbohydrate 676.30g	246%
Dietary Fiber 18.50g	66%
Total Sugars 430.50g
Protein 56.90g	114%

Vitamin D 214IU	1068%
Calcium 579mg	45%
Iron 9mg	51%
Potassium 651mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 4.3%

Carbs: 50.7%