This Gluten Free Lemon Pound Cake, drizzled with a tart lemony glaze, is the perfect dessert, afternoon snack, or little “something special” for the lunch kit.
I am an absolute sucker for anything lemon. It is my second favourite flavour for desserts, with the #1 spot in my heart being held by chocolate, of course. I mean, how can you resist this Amazing Gluten Free Chocolate Cake?
But lemon is great for anytime you want a dessert that has a lighter, cleaner flavour, and this time of year, it also pairs really well with fresh fruit.
This gluten free Lemon Pound Cake was the best lemon-anything I’ve had in a while (well, since the gluten free baked lemon doughnuts at least), but it was so good, and unlike a lot of gluten free baking, actually got better each day after baking it.
The first day it was good, but letting it sit on the counter – the second, third, and fourth day, it was even better. So moist, and lemony, purely delightful.
I’m sure that this recipe could be adapted as well, to create more delicious pound cake recipes. So – what other flavour of pound cake would you like to see? Let me know in the comments below!
If you like this gluten free Lemon Pound Cake, here’s more luscious lemon desserts you’ll enjoy:
- Gluten Free Lemon White Chocolate Cheesecakes
- Gluten Free Lemon Poke Cake
- Gluten Free Lemon Blueberry Bundt Cake
- Gluten Free Lemonies
Gluten Free Lemon Pound Cake recipe:
Lemon Pound Cake
- 3/4 cup plus 2 Tablespoons white rice flour
- 1/4 cup PLUS 1 Tablespoon potato starch
- 1/4 cup dry instant lemon pudding mix (OR an additional tablespoon of each sweet rice flour and potato starch)
- 1/4 cup sweet rice (glutinous) flour
- 3 Tablespoons tapioca starch
- 3/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup lemon juice
- 2 teaspoons lemon zest (zest of one large lemon)
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' (icing) sugar
- 1-2 Tablespoons lemon juice (enough to make a thick glaze)
Lemon Pound Cake:
- Preheat oven to 325 degrees F. Line a loaf pan with parchment paper, so that the paper comes up both sides (making it easier to remove the loaf after baking). I used a 9"x4" Pullman Panwithout the lid.
- In a large bowl, whisk together the rice flour, potato starch, dry lemon pudding mix, sweet rice flour, tapioca starch, xanthan gum, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy. The colour should be a very pale yellow. This takes about 5 minutes.
- With the mixer running on low, add the eggs, one at a time, being sure the egg is completely blended with the sugar before adding the next. Scrape down the bowl between additions to make sure everything is getting fully incorporated. Add the vanilla and mix to combine.
- With the mixer on low, add half of the flour mixture to the butter mixture.
- Once that is incorporated, add the milk, lemon juice, and zest to the batter.
- Finish by adding the remaining flour mixture. Mix just until all ingredients are fully combined.
- Spoon batter into prepared loaf pan, smoothing the top with the back of a spoon.
- Bake in preheated oven for 60-65 minute, or until a wooden skewer inserted into the middle comes out clean. If the loaf seems to be browning too quickly, lightly cover with a sheet of foil. Allow loaf to sit in baking pan for 5 minutes before removing to a cooling rack. Cool completely before pouring a glaze over the top.
- Keep loaf wrapped in plastic wrap to prevent it from drying out.
- Mix confectioner's (icing) sugar and lemon juice together, using enough lemon juice so that the glaze is a little thicker than you would like.
- Heat the glaze up in the microwave for about 10 seconds, and stir. This will make the glaze pourable, but it sets up quickly, and makes a nice thick glaze. I use this trick when glazing doughnuts too.
- Drizzle the glaze over the cooled pound cake.
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Images updated June 2018